Breakfast Blueberry-Oatmeal Cakes

Breakfast Blueberry-Oatmeal Cakes

25 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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  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups low-fat milk
  • 1 large egg, lightly beaten
  • 1/3 cup pure maple syrup
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup blueberries, fresh or frozen

Preparation

  • 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 1/4 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 (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 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
  • Nutrition Bonus: Magnesium (26% daily value), Calcium (15% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 fat

Reviews 25

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.
March 13, 2016
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By: EatingWell User
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....
February 22, 2016
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By: EatingWell User
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
June 22, 2015
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By: auntie_peggy
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.
February 28, 2015
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By: EatingWell User
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
February 19, 2015
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By: Carol P
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
January 25, 2015
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By: EatingWell User
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.
January 02, 2015
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By: lgonzalez
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
January 01, 2015
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By: EatingWell User
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!