Recipe Image

Breakfast Blueberry-Oatmeal Cakes

  • 15 m
  • 55 m
Hilary Meyer
“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

    • 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

Directions

  • 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.
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