This time I used almond milk, and honey instead of cow's milk and maple syrup, plus 2Tbs flax seed. On top I have raspberries, chia seeds and a sprinkling of dry instant oats. I also moved the rack up higher as my other batches darkened on the bottom too quick. I also left out the cinnamon. I bake them in my small muffin top pans so it makes 24. So this has been the best yet!!
Breakfast Blueberry-Oatmeal Cakes
From EatingWell: 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.
13 Reviews for Breakfast Blueberry-Oatmeal Cakes
I made these this weekend for quick, healthy breakfasts this week. They are really yummy. They taste like baked oatmeal rather than a muffin.
I added a mashed banana to the oat/milk mixture and only let it soak for about an hour and they turned out perfect. They were definitely sweet enough. In fact, next time I might cut down on the maple syrup just a touch.
Also, with this substitution, the recipe made 15 muffins instead of 12.
Between the fruit and the oats, this is a very healthy snack. I used fresh strawberries instead of blueberries and those worked really well. They are a dense cake, not a fluffy thing like a muffin.
I felt they did need a bit more sweetness to them, and had given the recipe to someone who reported back that she added in half a cup (or half) of a banana, all smashed up, and that improved both the flavor, texture, and sweetness overall. But I haven't tried it myself yet.
I blened 1 1/2 bananas with the milk, then poured it into the oats. I also used agave necture instead of maple syrup (about 2 tablespoons) and I used dried blueberries and mixed them in, instead of put them on top, and I added about 2 tablespoons flax seed. Much better!
I've made these several times now and they're delicious. I double the blueberries however, using a whole bag of frozen blueberries. I mix 1.5 cups in with the oats and sprinkle the last half cup on the top. I also substitute applesauce for the oil in the recipe, use 1/2 tsp salt and bake them about 5 minutes longer so they get nice and brown. If you don't have overnight to soak the oats I've made them only soaking the oats about 2 hours. They turned out a bit chewier but still terrific. I tear them in half and serve warm with butter...yum!