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Breakfast Blueberry-Oatmeal Cakes

http://www.eatingwell.com/recipes/breakfast_blueberry_oatmeal_cakes.html

From EatingWell:  March/April 2014

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.

6 servings | Active Time: 15 minutes | Total Time: 55 minutes (plus 8-12 hours soaking time)

Ingredients

Preparation

  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 a 10 minutes. Loosen and remove with a paring knife. Serve warm.

Nutrition

Per serving : 264 Calories; 9 g Fat; 1 g Sat; 4 g Mono; 34 mg Cholesterol; 41 g Carbohydrates; 7 g Protein; 4 g Fiber; 219 mg Sodium; 277 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 fat

Tips & Notes