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. Source: EatingWell Magazine, March/April 2014

Hilary Meyer
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Ingredients

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.

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  • Preheat oven to 375 degrees 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

Make Ahead Tip: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

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.

Nutrition Facts

264 calories; 8.6 g total fat; 1.4 g saturated fat; 34 mg cholesterol; 219 mg sodium. 277 mg potassium; 40.8 g carbohydrates; 4 g fiber; 17 g sugar; 7.4 g protein; 176 IU vitamin a iu; 2 mg vitamin c; 24 mcg folate; 150 mg calcium; 2 mg iron; 103 mg magnesium; 12 g added sugar;

Reviews (37)

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37 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
03/18/2019
I made a lower-sugar version compensating for the moisture lost in removing the maple syrup by adding an egg and a little yogurt. It was quite tasty and only 1/2 tsp sugar per muffin: 2.5 cups assorted rolled grains (I used rye brown rice and quinoa; was out of oats) 1 cup buttermilk mixed from powder 1/2 cup water 2 1/2 Tbs plain yogurt or whey 2 eggs beaten 2 Tbs granulated sugar 1/4 cup Stevia in the raw or splenda or similar cup-for-cup sugar substitute 2 Tbs canola oil 1 tsp vanilla extract 1 tsp cinnamon 1 tsp baking powder 1/4 tsp salt 3/4 cup blueberries I increased the baking temp to 400 F as the internet recommends this when replacing honey / maple syrup with a granulated sweetener. Otherwise the I followed the recipe exactly. Read More
Rating: 5 stars
12/30/2018
I made them into baby waffles. Absolutely DELICIOUS and so easy to make! Read More
Rating: 5 stars
08/28/2018
First time making these and they were simple and delicious! Read More
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Rating: 5 stars
07/04/2018
Have made these many times and they are wonderful. I substitute Unsweetened Vanilla Almond Milk for the dairy milk and Applesauce in place of the canola oil. I also add one smashed ripe Banana to the oats/milk mixture. Lastly when I add the blueberries I push most of them down into the muffin tin leaving a couple visible on top. I just like to taste the blueberries in every yummy bite! And if I forget to get this started the night before I have found that microwaving the oats/milk mixture for a minute or two in the microwave at 50% power works great. Just be sure to let it stand for a few minutes to cool down before adding your egg. Read More
Rating: 5 stars
10/31/2017
I love these muffins as they are perfect for a quick but nutritious breakfast! I altered the recipe a bit by soaking the oats in chocolate soy milk and adding the zest of one orange. I also used cranberries in place of blueberries and am looking forward to trying other berries (can t wait to try using mashed banana as another reviewer suggested!). I use a 6-muffin pan which makes larger muffins and 30 minutes is plenty of baking time. These are amazing! Read More
Rating: 5 stars
08/10/2017
I love these! I made a second batch today. I like the fact that they are not too sweet and using real maple syrup makes all the difference. Made it exactly as the recipe states except I put 1/4 cup of walnut pieces. Read More
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Rating: 5 stars
07/06/2017
My mom and I make these at least once a month. Based on other reviews we adapted the following: Double the recipe. Soak the oats in heated up milk along with one mashed banana. Leave on counter for about 3 hours. We add 1/4 cup of applesauce and replace the oil with unrefined coconut oil (usually cutting it by half). They're perfect! Read More
Rating: 5 stars
04/16/2017
This is a great recipe I've made it at least three times now. I don't use the oil mostly because I forgot to but they turn out just as good. When I first gave them to my kids they weren't as excited about them because they were not really sweet. But we laid off excess sugar and I made them again and they loved them. I think the modifications with bananas and apples sound good too. I always use whole milk and add in some ground cardamom. Read More
Rating: 4 stars
04/13/2017
I am very eager to try this recipe. Be sure though that if you list this as gluten free then you specify to use certified gluten free oats as not all oats are gluten free. Read More
Rating: 4 stars
03/06/2017
I soaked the oats overnight with the milk a very ripe large banana and a half of a cup of raisins to plump them. I didn't have blueberries but felt the raisins would add more sweetness so used them instead. I omitted the oil completely. I also omitted the cinnamon as wanted the banana to be highlighted. I used 4 t vanilla 1/4 c. brown sugar and only 1/4 c. of syrup. I wanted the calories to be under 100 per muffin and got there doing it this way as each of 18 muffins had 96. I have made them twice now and love the flavor with the banana. I added 1/4 cup of chopped walnuts to the first batch but not the second. I prefer them with nuts. I baked them for 35 minutes as they were not cooked in the middle at 25 or 30. Read More
Rating: 5 stars
02/20/2017
I read the other reviews and made the following changes: Mashed one ripe banana mixed into milk and oatmeal and let that sit for 8 hrs. Used some chunky applesauce instead of oil. Mixed in 1/8 cup of ground flaxseed. Mixed 1 tbsp brown sugar 2 tsp cinnamon and coarsely chopped walnuts and sprinkled it over the muffins after placing the blueberries on. Followed all other instructions. With these changes the muffins came out lightly sweetened and absolutely delicious. Read More
Rating: 5 stars
01/15/2017
I love the fact that these aren't too sweet. I'm not looking for a blueberry muffin I'm looking for a easy to make and healthy snack and this fits the bill perfectly. I make them just as written all the time but I think the key is to use pure maple syrup (none of that maple flavored corn syrup they pass off as syrup). I'm going to try adding chopped walnuts the next time - sounds like a great idea. Read More
Rating: 5 stars
10/12/2016
I love this - great basic recipe that can be modified easily based on your available fruit/nuts/etc on hand! Since it's fall and I had no berries I used some apples that were looking bad (chopped up sauteed in a little butter) - my kids loved them! I used quick oats and they worked fine w/o waiting overnight. Second batch I burnt the apples (oops!) so used frozen bananas and peaches. Also added flax meal to the mix. My mistake this time was substituting 1/4C turbinado sugar for the maple syrup (cuz syrup is expensive we were running low) assuming the bananas would add enough sweetness - NOPE! They DID keep the cakes moist (as i left out the oil) but my kids didn't like them as much as the first batch and I assume it's because they weren't as sweet. Read More
Rating: 3 stars
03/13/2016
Tasty and healthy So after making them as directed I've hit upon a few tweaks that work better. First I heat the milk for 1-2 minutes in the microwave and then add to the oats which soak it up in no time....maybe 20 minutes? Second I agree they are not sweet which is actually a good thing since we all need to learn to eat less sugar....In an effort to give a bit more sweetness I mix one tablespoon of brown sugar another teaspoon of cinnamon and two tablespoons of walnuts or chopped almonds. I sprinkle this on the top do each muffin gets some crunch and a bit more sweetness and it works great! These freeze great and easily defrost in microwave. They can then be reheated in a toaster over at 350 for ten minutes. Perfect. Pros: Berries and oats! Can there be a better combo? Cons: Gotta work around the soaking.... Read More
Rating: 4 stars
02/22/2016
Moist and delicious I just finished making these and they turned out great. I read other reviews and was a bit hesitant but I'm glad I went through with it. I soaked the oats for about 8 hrs. There was milk left after soaking but don't be worried by this. Once you mix in all the other ingredients and put it in the muffin pan even with some of the liquid it'll get cooked. I substituted brown sugar for the maple syrup and also added blueberries to the oatmeal (based on other reviews). They were moist and full of flavor from the blueberries cinnamon and vanilla. I would definitely make these again. Pros: Healthy moist easy flavorful Read More
Rating: 3 stars
06/23/2015
Does benefit from some tweaking... The basic recipe is good and I love the idea of hearty breakfast muffins. I added some chopped walnuts unsweetened coconut a ripe mashed banana and a TON of cinnamon plus some nutmeg. I didn't want to increase the maple syrup so I added a tablespoon of xylitol to bump up the sweetness. I also used a lot more blueberries and mixed them in the batter. Next time I will experiment with grated apple & / or carrot instead of blueberries. Read More
Rating: 1 stars
02/28/2015
Waste of ingredients Looks good in the photo but not good in the mouth. I wasted my ingredients on this. Pros: None Cons: Very bland poor texture waste of ingredients Read More
Rating: 3 stars
02/19/2015
What did I do wrong? Okay I don't know what happened. 1. I followed the general directions. I used applesauce as suggested instead of oil I did add chopped almonds to give it crunch otherwise everything else was as directed. 2. After soaking the oatmeal overnight it didn't absorb all the milk therefore the moisture. Was I suppose to drain off the milk after soaking the oatmeal overnight and before adding all the other ingredients? 3. I had to take them out of the muffin tin after baking them for 30 minutes as instructed put them on a cookie sheet upside down and then back into the oven to cook more after another 5-10 minutes they were better but still moist. The flavor probably wasn't as strong as it should have been since I had to drain off the milk and all the spices that were in the milk mixture. It wasn't too sweet which was okay didn't want a lot of sweetness anyway. I would like to make them again but it's got to be better next time. I like the recipe was easy to put together just to mushy for my taste. Can someone help me? Pros: Good Flavor Cons: Bottom of cake/muffin to mushy Read More
Rating: 2 stars
01/25/2015
Needs some tweaks Like other reviewers mentioned this is not sweet. I swapped honey instead of maple syrup and used mixed berries in a high quantity. They are moist and dense and I like oatmeal so I was ok with that. My hubby said they we're bland so I just warmed his up for a few seconds and drizzled honey over the top. You can replace the oil for applesauce to make it healthier. Read More
Rating: 2 stars
01/02/2015
Should have read the other reviews first I should have read the reviews before making it. But I made the recipe exactly as described. Tasteless is an understatement. The maple syrup gave it no sweetness whatsoever. We ended up squeezing a little bit of honey on top of each one. Other than that one complaint two cakes are extremely filling and the family isn't complaining too much. Next time I will try the banana in the oatmeal. Nothing like an over-ripe banana to sweeten things naturally! Pros: Easy to make Cons: tasteless if you make the recipe exactly as it is Read More
Rating: 4 stars
01/02/2015
First healthy treat of the new year and it was thumbs up! After reviewing others' comments I mashed up a banana and mixed it in with the milk to soak up the oatmeal; soaked the oatmeal for the 8 hours; substituted the oil with unsweetened applesauce (swapped it for same measurement); and added the cooking time about 10 minutes until the cakes were browned up a bit. I used fresh blueberries and mixed most of them into the batter and then added a few on top. Excellent! Read More
Rating: 5 stars
11/12/2014
Great Ida This is a great recipe that can be customized in so many ways. I substituted brown sugar and used chopped dried apricots and walnuts. They are soft like oatmeal - not the same consistency of muffins. Even my teen son liked them and he usually avoids healthy foods. Pros: versatile Read More
Rating: 3 stars
10/19/2014
Question... Quick oats? Just wondering if these could be made with quick oats instead. Read More
Rating: 5 stars
09/07/2014
Banana is a game changer As some of the reviews above stated I tried adding a banana to the mix. I blended the banana into almond milk and then let the oats soak it up. I found by doing this I didn't even need the canola oil. This was just so so so good! Pros: Great to freeze Read More
Rating: 4 stars
07/28/2014
4th batch... another new version This time I used almond milk and honey instead of cow's milk and maple syrup plus 2Tbs flax seed. On top I have raspberries chia seeds and a sprinkling of dry instant oats. I also moved the rack up higher as my other batches darkened on the bottom too quick. I also left out the cinnamon. I bake them in my small muffin top pans so it makes 24. So this has been the best yet!! Read More
Rating: 4 stars
07/21/2014
Yummy I made these this weekend for quick healthy breakfasts this week. They are really yummy. They taste like baked oatmeal rather than a muffin. I added a mashed banana to the oat/milk mixture and only let it soak for about an hour and they turned out perfect. They were definitely sweet enough. In fact next time I might cut down on the maple syrup just a touch. Also with this substitution the recipe made 15 muffins instead of 12. Read More
Rating: 3 stars
05/29/2014
solid oat cake Between the fruit and the oats this is a very healthy snack. I used fresh strawberries instead of blueberries and those worked really well. They are a dense cake not a fluffy thing like a muffin. I felt they did need a bit more sweetness to them and had given the recipe to someone who reported back that she added in half a cup (or half) of a banana all smashed up and that improved both the flavor texture and sweetness overall. But I haven't tried it myself yet. Pros: tasty amenable to changes good snack Cons: not sweet enough Read More
Rating: 2 stars
04/14/2014
Bland but made some edits and turned out really good. I blened 1 1/2 bananas with the milk then poured it into the oats. I also used agave necture instead of maple syrup (about 2 tablespoons) and I used dried blueberries and mixed them in instead of put them on top and I added about 2 tablespoons flax seed. Much better! Read More
Rating: 4 stars
04/13/2014
Fantastic with some extra blueberries I've made these several times now and they're delicious. I double the blueberries however using a whole bag of frozen blueberries. I mix 1.5 cups in with the oats and sprinkle the last half cup on the top. I also substitute applesauce for the oil in the recipe use 1/2 tsp salt and bake them about 5 minutes longer so they get nice and brown. If you don't have overnight to soak the oats I've made them only soaking the oats about 2 hours. They turned out a bit chewier but still terrific. I tear them in half and serve warm with butter...yum! Pros: wheat-free guilt-free husband approved Cons: requires some planning ahead Read More
Rating: 1 stars
04/06/2014
Not impressed I have enjoyed overnight oatmeal and thought these would be a nice change of pace but I found them to be bland and tasteless with the exception of the blueberries themselves. Now I know that's kind of how oatmeal tastes in general but I use brown sugar in my oatmeal and was looking for a similar sweetness that I didn't get from the maple syrup. Pros: Prep is easy and uses the overnight oatmeal concept. Cons: Bland tasteless Read More
Rating: 4 stars
03/28/2014
Quick and easy! I poured unsweetened almond milk (instead of low-fat milk) and the oatmeal in an 8-cup Pyrex measuring bowl and mixed a few times. Within a half hour the oatmeal already absorbed the liquid. I stirred again and covered it with plastic wrap for another hour. I followed the rest of the instructions except I added the frozen blueberries to the batter (instead of just having them on top). I used a 1/3 cup to portion out the batter - it came to almost 3/4 to the top of the tin. These 1/3 cup portions made 11 cakes. They were delicious. My two four-year olds devoured them! I would have liked a little more salt and sweetness though (reason for 4 stars instead of 5). Pros: Fast healthy delicious Cons: Needs a bit more salt and maybe a touch more maple syrup Read More
Rating: 4 stars
03/26/2014
These are so tasty and deceptive! I looked at it thinking it would taste like a muffin (see: sweet) but I was just a warm satisfying bite of oatmeal presented in a no mess package. Great for the parent of a toddler! I baked them in a heart-shaped muffin tin to up the cute factor Read More
Rating: 4 stars
03/20/2014
Portable Oatmeal This was very similar to my morning oatmeal except now I can take it with me. Read More
Rating: 5 stars
03/18/2014
Awesome but only because I added ingredients... Needed more flavor! I thought this recipe was really unique because there's no flour in these muffins instead you have to soak the oats in milk. I added 3/4 cup mashed banana and 2tbsp ground flax seed because it was lacking a little flavor. I also toped each muffin with granola before baking and mixed in the blueberries to the batter and they came out way better. These are awesome definitely try out this recipe! Pros: Easy healthy yummy perfect snack and on the go breakfast not too sweet Cons: Consistancy is a little mushy bland Read More
Rating: 5 stars
03/12/2014
Perfect name! Perfect for a late night snack and breakfast on the go. So easy to make I could not believe it I will be making these again especially since I was about to get my boyfriend to eat and enjoy them. Pros: I would maybe like a crunchy granola on top as well or maybe a bit more cinnamon. Cons: No bad remarks. Read More
Rating: 5 stars
03/03/2014
Delish! These blueberry oatmeal muffins were delicious. They were so moist! It really did remind you of eating hot oatmeal for breakfast. I love that they weren't overly sweet too. WW = 7 points for 2 muffins. Read More
Rating: 5 stars
03/03/2014
Worth the prep time I almost didn't make these since you had to soak the oatmeal overnight but so glad I did. Healthy and yummier version of a blueberry muffin. Pros: As healthyas a bowl of oatmeal Cons: Had to soak the oats overnight but just need to plan ahead Read More