Main dish, vegetarian

Breakfast Blueberry-Oatmeal Cakes

Prep Time
15
Cook Time
40
Total Time
55

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.

Nutritional Information

6 Servings
2 oatmeal cakes
Calories264
Carbohydrates41g
Fat9g
Saturated Fat1g
Mono Fat4g
Protein7g
Cholesterol34mg
Dietary Fiber4g
Potassium277mg
Sodium219mg

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

Instructions

  • 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.

  • Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

  • 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.

  • 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.