Breakfast Blueberry-Oatmeal Cakes

Breakfast Blueberry-Oatmeal Cakes

37 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
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  • 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 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 ( 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 37

March 17, 2019
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By: Artemis
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.
December 30, 2018
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By: etaylor331
I made them into baby waffles. Absolutely DELICIOUS and so easy to make!
August 28, 2018
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By: Monica
First time making these and they were simple and delicious!
July 04, 2018
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By: susan.m.cosper
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.
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.
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