If you follow the recipes that our Festival dietitians share every week, then you’ve probably noticed that we love using muffin tins in unconventional ways! Ham & Cheese Egg Muffins, Chocolate Chip Cookie Bites, Taco Salad Crunchers… there are so many fun and unique recipes that simply beg to be made in muffin tins. Not only do they produce perfectly portioned servings, but food made in a muffin tin is also just plain cute! Miniature foods always taste better… it’s a proven fact :) So instead of a typical baked oatmeal recipe that you would make in a square or rectangle baking dish, these Oatmeal Blueberry Breakfast Cakes have a muffin tin to thank for their unique individuality. And I have my muffin tin to thank for the delicious mid-morning snack that I’ve been pulling out of my freezer throughout the week! These oatmeal cakes contain just enough sweetness from the blueberries as well as the pure maple syrup. (And yes, make sure you use the real stuff! Not only does pure maple syrup taste way better than processed sweeteners made from corn syrup, but it also has naturally occurring minerals and antioxidants!) I love that this recipe uses basic, wholesome ingredients and is made with 100% whole grain oats! Simple, delicious, and nutritious! Plus, it’s a great breakfast/snack option for those who eat gluten free; just make sure you use certified gluten free oats, and you’ll be in the clear. So, let’s get this recipe started! These oatmeal cakes require a little pre-planning because the oats need to soak in milk for several hours. It works well to let them sit overnight, so the evening before you’d like to make them, mix the oats with the milk. Let the mixture sit in the fridge for 8-12 hours before moving on to the next step so that the oats have plenty of time to plump up and soften! The next morning (or after the oats have soaked), preheat the oven to 375°F and coat a 12-cup nonstick muffin tin with cooking spray. Then, mix the milk-soaked oats with the egg, maple syrup, canola oil, vanilla, cinnamon, baking powder and salt until well combined. Divide the oat mixture evenly among the prepared muffin cups (place about 1/4 cup in each), then top all 12 with about a tablespoon of beautiful little blueberries. They’re the crowning jewel on top of these breakfast cakes! Finally, bake the oatmeal cakes in the preheated oven until they spring back when touched in the center, about 25 to 30 minutes. Let them cool in the pan for about 10 minutes before loosening with a knife and serving. If you’re not planning on enjoying them right away, place the cakes on a wire cooling rack. After they’ve cooled you can wrap them individually and store them in the fridge for 2 days or freeze for up to 3 months. Then all you need to do when you want a quick snack or breakfast as you’re running out the door is grab one… Hearty, filling, and perfect for taking on-the-go! I hope you enjoy these tasty little treats as much as I do!
Oatmeal Blueberry Breakfast Cakes
Recipe from Eating Well
- 2 ½ cups old fashioned rolled oats (or gluten free oats for gluten free)
- 1 ½ cups skim milk
- 1 large egg, lightly beaten
- 1/3 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
- 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 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 about 10 minutes. Loosen and remove with a paring knife. Serve warm.
Yield: 12 oatmeal cakes
Per Serving*: Calories 130, Total Fat 4g(Saturated 0.5g, Trans 0g), Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 9g), Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 8%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.