Breakfast Blueberry Oatmeal Cakes

RECIPE

The perfect recipe to prep ahead for breakfast all week! 

Prep time: 15 minutes | Total time: 55 minutes (plus 8-12 hours soaking time)

6 Servings | Serving size: 2 muffins

Ingredients

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

Instructions

  1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much the liquid is absorbed, at least 8 hours 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, 25-30minutes. Let cool in the pan for 10 minutes. Loosen and remove with a paring knife. Serve warm.

Adapted from: EatingWell