Breakfast Blueberry-Oatmeal Cakes

Made as directed except that I substituted unsweetened applesauce for 1/2 of the maple syrup and 1/2 of the oil.

Lisa Scutz you sour woman, perhaps your results “weren’t nearly sweet enough “ because you are too sour of a woman or too bad a cook. Seriously people like you only leave “ reviews “ to complain and compensate for how “ unsweetened “ their personal lives are. This was meant to be a healthy recipe, perhaps find a recipe for a healthy life.

Yum! Followed recipe except unsweetened oat milk for dairy milk and these are delicious! Great, healthy and quick option for breakfast.

These are perfection! The sweetness level is just right. My cakes caramelized around the edges and felt decadent, despite using unsweetened almond milk in place of the low-fat milk. HIGHLY recommend. I did serve with some lightly sweetened chia pudding made with plain non-fat Greek yogurt and unsweetened vanilla almond milk. It was an immensely satisfying breakfast.

Awful. Not sweet enough. First time I’ve ever given a 1 star review. Can’t even figure out how to make this salvageable.

These are a regular in our house and we love the not too sweet flavor. I do make them vegan with almond milk and a flax egg. I also usually add a little nutmeg and allspice. Easy to customize to your liking. We keep them in the fridge and pop them in the microwave for a few seconds to warm through. My kids inhale them - great for snacks, lunchboxes, and breakfast in the go.

I made a lower-sugar version, compensating for the moisture lost in removing the maple syrup by adding an egg and a little yogurt. It was quite tasty, and only 1/2 tsp sugar per muffin: 2.5 cups assorted rolled grains (I used rye, brown rice, and quinoa; was out of oats) 1 cup buttermilk, mixed from powder 1/2 cup water 2 1/2 Tbs plain yogurt or whey 2 eggs, beaten 2 Tbs granulated sugar 1/4 cup Stevia in the raw, or splenda or similar cup-for-cup sugar substitute 2 Tbs canola oil 1 tsp vanilla extract 1 tsp cinnamon 1 tsp baking powder 1/4 tsp salt 3/4 cup blueberries I increased the baking temp to 400*F, as the internet recommends this when replacing honey / maple syrup with a granulated sweetener. Otherwise the I followed the recipe exactly.

I made them into baby waffles. Absolutely DELICIOUS and so easy to make!

I made them into baby waffles. Absolutely DELICIOUS and so easy to make!

First time making these and they were simple and delicious!

Have made these many times, and they are wonderful. I substitute Unsweetened Vanilla Almond Milk for the dairy milk, and Applesauce in place of the canola oil. I also add one smashed ripe Banana to the oats/milk mixture. Lastly, when I add the blueberries I push most of them down into the muffin tin leaving a couple visible on top. I just like to taste the blueberries in every yummy bite! And if I forget to get this started the night before, I have found that microwaving the oats/milk mixture for a minute or two in the microwave at 50% power works great. Just be sure to let it stand for a few minutes to cool down before adding your egg.

Have made these many times, and they are wonderful. I substitute Unsweetened Vanilla Almond Milk for the dairy milk, and Applesauce in place of the canola oil. I also add one smashed ripe Banana to the oats/milk mixture. Lastly, when I add the blueberries I push most of them down into the muffin tin leaving a couple visible on top. I just like to taste the blueberries in every yummy bite! And if I forget to get this started the night before, I have found that microwaving the oats/milk mixture for a minute or two in the microwave at 50% power works great. Just be sure to let it stand for a few minutes to cool down before adding your egg.

I love these muffins as they are perfect for a quick but nutritious breakfast! I altered the recipe a bit by soaking the oats in chocolate soy milk and adding the zest of one orange. I also used cranberries in place of blueberries and am looking forward to trying other berries (can’t wait to try using mashed banana as another reviewer suggested!). I use a 6-muffin pan which makes larger muffins and 30 minutes is plenty of baking time. These are amazing!

I love these! I made a second batch today. I like the fact that they are not too sweet and using real maple syrup makes all the difference. Made it exactly as the recipe states, except I put 1/4 cup of walnut pieces.

My mom and I make these at least once a month. Based on other reviews, we adapted the following: Double the recipe. Soak the oats in heated up milk along with one mashed banana. Leave on counter for about 3 hours. We add 1/4 cup of applesauce and replace the oil with unrefined coconut oil (usually cutting it by half). They're perfect!

This is a great recipe, I've made it at least three times now. I don't use the oil, mostly because I forgot to but they turn out just as good. When I first gave them to my kids they weren't as excited about them because they were not really sweet. But we laid off excess sugar and I made them again and they loved them. I think the modifications with bananas and apples sound good too. I always use whole milk and add in some ground cardamom.

I am very eager to try this recipe. Be sure though, that if you list this as gluten free, then you specify to use certified gluten free oats as not all oats are gluten free.

I soaked the oats overnight with the milk, a very ripe large banana and a half of a cup of raisins to plump them. I didn't have blueberries but felt the raisins would add more sweetness so used them instead. I omitted the oil completely. I also omitted the cinnamon as wanted the banana to be highlighted. I used 4 t vanilla, 1/4 c. brown sugar and only 1/4 c. of syrup. I wanted the calories to be under 100 per muffin and got there doing it this way as each of 18 muffins had 96. I have made them twice now and love the flavor with the banana. I added 1/4 cup of chopped walnuts to the first batch but not the second. I prefer them with nuts. I baked them for 35 minutes as they were not cooked in the middle at 25 or 30.

I read the other reviews, and made the following changes: Mashed one ripe banana, mixed into milk and oatmeal and let that sit for 8 hrs. Used some chunky applesauce instead of oil. Mixed in 1/8 cup of ground flaxseed. Mixed 1 tbsp brown sugar, 2 tsp cinnamon and coarsely chopped walnuts, and sprinkled it over the muffins after placing the blueberries on. Followed all other instructions. With these changes, the muffins came out lightly sweetened and absolutely delicious.

I love the fact that these aren't too sweet. I'm not looking for a blueberry muffin, I'm looking for a easy to make and healthy snack, and this fits the bill perfectly. I make them just as written all the time, but I think the key is to use pure maple syrup (none of that maple flavored corn syrup they pass off as syrup). I'm going to try adding chopped walnuts the next time - sounds like a great idea.

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.

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.

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.

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

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

Question... Quick oats? Just wondering if these could be made with quick oats instead.

Fantastic with some extra blueberries 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! Pros: wheat-free, guilt-free, husband approved Cons: requires some planning ahead

These are so tasty and deceptive! I looked at it thinking it would taste like a muffin (see: sweet), but I was just a warm satisfying bite of oatmeal presented in a no mess package. Great for the parent of a toddler! I baked them in a heart-shaped muffin tin to up the cute factor

These are so tasty and deceptive! I looked at it thinking it would taste like a muffin (see: sweet), but I was just a warm satisfying bite of oatmeal presented in a no mess package. Great for the parent of a toddler! I baked them in a heart-shaped muffin tin to up the cute factor