Breakfast Blueberry-Oatmeal Cakes

March/April 2014

Your rating: None Average: 3.7 (250 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

26 Reviews for Breakfast Blueberry-Oatmeal Cakes

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.

Berries and oats! Can there be a better combo?
Comments (1)

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Anonymous wrote 5 weeks 5 days ago

I meant to rate these higher!

I meant to rate these higher! Four plus stars!

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.

Healthy, moist, easy, flavorful
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.

Waste of ingredients

Looks good in the photo, but not good in the mouth. I wasted my ingredients on this.

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?

Good Flavor

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