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Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
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Scurry cream cheese and jam collectively in a small bowl.
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Combine oats, milk, brown sugar, applesauce, eggs, baking powder, vanilla and salt in a wide bowl. Fold in 1/2 cup strawberries. Non-public each and every of the ready muffin cups with 2 to a couple of tablespoons batter, then high each and every with a dollop of strawberry cream cheese and a couple of of the leisure 1/4 cup strawberries. Disguise with the leisure batter and press a exiguous to compact. Bake until a toothpick inserted within the center comes out natty, 25 to 30 minutes. Chilly within the pan for 10 minutes. Urge a knife across the edges of the muffin cups to free up the oatmeal cakes, then flip out onto a wire rack. Assist warmth or at room temperature.
Sara Haas
To scheme ahead
Freeze oatmeal cakes in an airtight container for as much as a couple of months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for as much as 2 days.
Equipment
Muffin tin with 12 (1/2-cup) cups
