Main dish, vegetarian

Breakfast Blueberry-Oatmeal Cakes


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.

Breakfast Blueberry-Oatmeal Cakes
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Prep time 15
Cook Time 40
Total Time 55

Nutritional Information

Makes: 6 Servings
Serving size: 2 oatmeal cakes
Calories 264kcal
Fat 9g
Saturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg
Sodium 219mg
Carbohydrates 41g
Dietary Fiber 4g
Added sugars 12g
Total sugars 18g
Protein 7g
Potassium 277mg


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.


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

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