Breakfast Blueberry-Oatmeal Cakes

Breakfast Blueberry-Oatmeal Cakes

33 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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 ¼ 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.
  • 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 ( ½-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 information

  • Serving size: 2 oatmeal cakes
  • Per serving: 264 calories; 9 g fat(1 g sat); 4 g fiber; 41 g carbohydrates; 7 g protein; 24 mcg folate; 34 mg cholesterol; 17 g sugars; 12 g added sugars; 176 IU vitamin A; 2 mg vitamin C; 150 mg calcium; 2 mg iron; 219 mg sodium; 277 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 other carbohydrate, 1 fat

Reviews 33

October 31, 2017
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By: Denise Diaz
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!
August 09, 2017
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By: Ginger Gaubert
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.
July 06, 2017
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By: Kathryn Gallagher
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!
April 16, 2017
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By: tahlia
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.
April 12, 2017
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By: Trista Moody
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.
March 06, 2017
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By: Vicky
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.
February 20, 2017
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By: Kathryn
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.
January 15, 2017
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By: ASabo
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.
October 12, 2016
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By: jenniferi
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.
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