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
Source: EatingWell Magazine, March/April 2014


Read the full recipe after the video.

Recipe Summary

55 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

264 calories; protein 7.4g; carbohydrates 40.8g; dietary fiber 4g; sugars 16.6g; fat 8.6g; saturated fat 1.4g; cholesterol 34mg; vitamin a iu 175.8IU; vitamin c 1.8mg; folate 24.4mcg; calcium 149.7mg; iron 1.9mg; magnesium 103.1mg; potassium 277.3mg; sodium 219.3mg; thiamin 0.2mg; added sugar 12g.

Reviews (20)

Read More Reviews
38 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 2 stars
Needs some tweaks Like other reviewers mentioned this is not sweet. I swapped honey instead of maple syrup and used mixed berries in a high quantity. They are moist and dense and I like oatmeal so I was ok with that. My hubby said they we're bland so I just warmed his up for a few seconds and drizzled honey over the top. You can replace the oil for applesauce to make it healthier. Read More
Rating: 4 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. Pros: Healthy moist easy flavorful Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Banana is a game changer As some of the reviews above stated I tried adding a banana to the mix. I blended the banana into almond milk and then let the oats soak it up. I found by doing this I didn't even need the canola oil. This was just so so so good! Pros: Great to freeze Read More
Rating: 2 stars
Bland but made some edits and turned out really good. 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! Read More
Rating: 2 stars
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 Read More
Rating: 5 stars
First time making these and they were simple and delicious! Read More
Rating: 5 stars
Perfect name! Perfect for a late night snack and breakfast on the go. So easy to make I could not believe it I will be making these again especially since I was about to get my boyfriend to eat and enjoy them. Pros: I would maybe like a crunchy granola on top as well or maybe a bit more cinnamon. Cons: No bad remarks. Read More