Oatmeal Blueberry Breakfast Cakes
- 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
Directions1. 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). 1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray. 1. 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. 1. 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.
For gluten free: Use gluten free oats in place of old fashioned rolled oats.
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.
Serves: 12 servingsGluten Free Kid-friendly Summer Sodium Smart American Breakfast/brunch Vegetarian Winter Fall Dessert Snack Spring Baking