Breakfast Blueberry-Oatmeal Cakes

Breakfast Blueberry-Oatmeal Cakes

Yield 6 servings (2 cakes each)

 

Ingredients:

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

 

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.
  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.

Nutrition info Per serving (2 muffins): Calories 264, Fat 9 g, carbs 41g, fiber 4g, protein 7g, sodium 219mg 

From eatingwell.com

 

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