Breakfast Blueberry Oatmeal Cakes


Prep Time

45

Prep Notes

Soak oats and milk or almond milk for 8 to 10 hours ahead.

Cooking Time

25

Yields

12

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups low-fat milk or almond milk
  • 1 large egg, lightly beaten
  • 1/3 cup pure maple syrup
  • 2 tablespoons canola oil or coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup blueberries, fresh or frozen

Directions

1. 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.

2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

3. 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 a 10 minutes. Loosen and remove with a paring knife. Serve warm. 

Notes

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 20 seconds, but they are delicious right out of the fridge, too!

Credit

EatingWell: March/April 2014