Oatmeal Blueberry Breakfast Cakes

Name: Oatmeal Blueberry Breakfast Cakes
Yield: 12 servings
Ingredients: 2 ½ cups old fashioned rolled oats; 1 ½ cups skim milk; Cooking spray; 1 large egg, lightly beaten; ⅓ cup pure maple syrup; 2 Tbsp canola oil; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp baking powder; ¼ tsp. salt; ¾ cup blueberries, fresh or frozen

Packed with good-for-you whole grains and fruit, these Oatmeal Blueberry Breakfast Cakes are a great way to start your day!

Calories: 130per serving
Servings: 12people

Ingredients

2 ½ cups old fashioned rolled oats
1 ½ cups skim milk
Cooking spray
1 large egg, lightly beaten
⅓ cup pure maple syrup
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp. salt
¾ cup blueberries, fresh or frozen

Instructions

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°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 ¼ 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.

Notes from the Kitchen

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For dairy free: Use a dairy free milk alternative instead of skim milk.
For gluten free: Use gluten free oats in place of old fashioned rolled oats.

Nutrition

Per Serving: Calories 130 Total Fat 4g Cholesterol 15mg Sodium 110mg Total Carbohydrate 20g Dietary Fiber 2g Protein 4g Calcium 8% Iron 6%

Nutritional values are an approximation. Actual values may vary.

Oatmeal Blueberry Breakfast Cakes

Packed with good-for-you whole grains and fruit, these Oatmeal Blueberry Breakfast Cakes are a great way to start your day!

Calories: 130per serving
Servings: 12people

Ingredients

2 ½ cups old fashioned rolled oats
1 ½ cups skim milk
Cooking spray
1 large egg, lightly beaten
⅓ cup pure maple syrup
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp. salt
¾ cup blueberries, fresh or frozen

Instructions

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°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 ¼ 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.

Notes from the Kitchen

Try a swap
Try a Swap
For dairy free: Use a dairy free milk alternative instead of skim milk.
For gluten free: Use gluten free oats in place of old fashioned rolled oats.

Nutrition

Per Serving: Calories 130 Total Fat 4g Cholesterol 15mg Sodium 110mg Total Carbohydrate 20g Dietary Fiber 2g Protein 4g Calcium 8% Iron 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Oatmeal Blueberry Breakfast Cakes

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition

Oatmeal Blueberry Breakfast Cakes

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition