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    Breakfast Blueberry-Oatmeal Cakes

    Low SodiumLow PotassiumLow ProteinVegetarianHeart HealthyNo ShellfishNut-FreeAmericanBreakfast

    Breakfast Blueberry-Oatmeal Cakes

    Low SodiumLow PotassiumLow ProteinVegetarianHeart HealthyNo ShellfishNut-FreeAmericanBreakfast
    6 servings
    Active time: 15 minutes
    Total time: 55 minutes

    Description

    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.

    Directions

    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.
    2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
    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.
    4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.

    Tips

    • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
    • Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
    • Nonstick muffin tin with 12 (1/2-cup) cups
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories267 cal
    • Total Fat8.3 g
    • Saturated Fat1.4 g
    • Cholesterol0 mg
    • Sodium221 mg
    • Carbohydrate Total41.2 g
    • Protein7.7 g
    • Phosphorus233 mg
    • Potassium280 mg
    • Fiber4.1 g
    • Calcium167 mg

    Ingredients

    • 2½ cups old-fashioned rolled oats
    • 1½ cups low-fat milk
    • 1 large egg, lightly beaten
    • ⅓ 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

    Ingredients

    • 2½ cups old-fashioned rolled oats
    • 1½ cups low-fat milk
    • 1 large egg, lightly beaten
    • ⅓ 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

    Description

    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.

    Directions

    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.
    2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
    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.
    4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.

    Tips

    • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
    • Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
    • Nonstick muffin tin with 12 (1/2-cup) cups
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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