Main dish, vegetarian
Breakfast Blueberry-Oatmeal Cakes
Overview
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
Prep time
15
Cook Time
40
Total Time
55
Nutritional Information
Makes:
6 Servings
Serving size:
2 oatmeal cakes
Calories
264kcal
Added sugars
12g
Carbohydrates
41g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
7g
Cholesterol
34mg
Dietary Fiber
4g
Potassium
277mg
Sodium
219mg
Total sugars
18g
Instructions
STEP 1 Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours.
STEP 2 Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
STEP 3 Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
STEP 4 Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
2 ½ cups old-fashioned rolled oats
1 ½ cups low-fat milk
1 large egg lightly beaten
⅔ cup pure maple syrup
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¾ cup blueberries, fresh or frozen
