Breakfast Blueberry-Oatmeal Cakes

June 1, 2017

Breakfast Blueberry-Oatmeal Cakes

From: EatingWell Magazine, March/April 2014

Ingredients                                                                                               6 servings (2 Muffins)

  • 2½ cups old-fashioned rolled oats
  • 1½ 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

Preparation

  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 ¼ cup each). Top each with 1 tablespoon blueberries.
  4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for 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 ( ½-cup) cup

Nutrition information

  • Serving size: 2 oatmeal cakes
  • Per serving: 264 calories; 9 g fat(1 g sat); 4 g fiber; 41 g carbohydrates; 7 g protein; 24 mcg folate; 34 mg cholesterol; 17 g sugars; 12 g added sugars; 176 IU vitamin A; 2 mg vitamin C; 150 mg calcium; 2 mg iron; 219 mg sodium; 277 mg potassium
  • Carbohydrate Servings: