Strawberry Oatmeal Cakes

These not-too-sweet cakes are bursting with strawberries and cinnamon.


  1. Preheat oven to 400°. Coat a 12-cup muffin tin with cooking spray.
  2. In a small bowl, whisk together egg, ½ cup yogurt and water. In a medium bowl, combine cornbread mix, oats and 1 teaspoon cinnamon. Use a fork to stir and break apart any lumps. Add wet ingredients to dry ingredients and stir to combine. Fold in 1 ½ cups strawberries.
  3. Divide batter evenly among muffin cups. Gently press mixture down into cups.
  4. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely inside the muffin tin.
  5. Meanwhile, in a small bowl, combine remaining ½ cup yogurt, whipped topping and ¼ teaspoon cinnamon.
  6. Top each cake with yogurt topping and remaining strawberries. Garnish with a dash of cinnamon, if desired.

Recipe Courtesy of Chef Kates,
ALDI Test Kitchen


Carlini Cooking Spray

1 Goldhen Large Egg

1 cup Friendly Farms Plain Nonfat Greek Yogurt, divided

¼ cup water

8.5 ounces Jiffy Cornbread Mix

½ cup Millville Quick Oats

1 ¼ teaspoons Stonemill Essentials Ground Cinnamon, divided

2 cups sliced strawberries, divided

1 cup Fit & Active Whipped Topping, thawed

Prep Time:
10 minutes (plus 30 minutes to cool)

Cook Time:
15 minutes

Total Time:
25 minutes (plus 30 minutes to cool)

12 cakes