Name: Breakfast Blueberry-Oatmeal Cakes
Cook time: 15 min
Total time: 55 min
Ingredients: 2.5 cups old-fashioned rolled oats; 1.5 cups low-fat milk; 1 large egg, lightly beaten; 0.33333334326744 cup pure maple syrup; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 0.25 teaspoon salt; 0.75 cup blueberries, fresh or frozen

Breakfast Blueberry-Oatmeal Cakes

4.3

(30)

30 Reviews

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.

Hilary Meyer

Updated on April 30, 2019

Cook Time:

15 mins

Additional Time:

40 mins

Total Time:

55 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Gluten-Free Heart Healthy High-Protein Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

2 ½ cups old-fashioned rolled oats
1 ½ cups low-fat milk
1 large egg, lightly beaten
⅓ cup pure maple syrup
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¾ cup blueberries, fresh or frozen

Directions

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.
Preheat oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.
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.
Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.

Tips

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 Facts (per serving)

264	Calories
9g	Fat
41g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 oatmeal cakes
Calories 264
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 4g	14%
Total Sugars 17g
Added Sugars 12g	24%
Protein 7g	15%
Total Fat 9g	11%
Saturated Fat 1g	7%
Cholesterol 34mg	11%
Vitamin A 176IU	4%
Vitamin C 2mg	2%
Folate 24mcg	6%
Sodium 219mg	10%
Calcium 150mg	12%
Iron 2mg	11%
Magnesium 103mg	25%
Potassium 277mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.