Breakfast Blueberry-Oatmeal Cakes

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.

Servings: 6
Active Time: 15 minutes
Total Time: 55 minutes (plus 8-12 hours soaking time)

Ingredients

• 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

Instructions

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.
4. 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.

Nutrition

267 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 41 g, Fiber: 4 g, Total Sugars: 16 g, Added Sugars: 12 g, Protein: 8 g, Sodium: 221 mg, Potassium: 280 mg, Phosphorus: 233 mg, Iron: 2 mg, Folate: 19 mcg, Calcium: 167 mg, Vitamin A: 176 IU, Vitamin C: 2 mg, Vitamin D: 36 IU