Breakfast Blueberry-Oatmeal Cakes
6 servings
Prep 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
- 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 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
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Calories267 cal
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Total Fat8.3 g
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Saturated Fat1.4 g
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Cholesterol0 mg
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Sodium221 mg
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Carbohydrate Total41.2 g
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Protein7.7 g
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Phosphorus233 mg
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Potassium280 mg
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Fiber4.1 g
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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