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Breakfast Blueberry-Oatmeal Cakes

March/April 2014

Your rating: None Average: 3.6 (65 votes)

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.


Breakfast Blueberry-Oatmeal Cakes Recipe

Makes: 6 servings

Serving Size: 2 oatmeal cakes

Active Time:

Total Time:

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition

Per serving: 264 calories; 9 g fat (1 g sat, 4 g mono); 34 mg cholesterol; 41 g carbohydrates; 12 g added sugars; 18 g total sugars; 7 g protein; 4 g fiber; 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



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