Breakfast Blueberry-Oatmeal Cakes
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.Advertisement
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.
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.
1 1/2 starch, 1 other carbohydrate, 1 fat