Breakfast Blueberry Oatmeal Cakes
Prep: 8 minutes
Breakfast Blueberry-Oatmeal Cakes
Did you know that blueberries are one of the best foods you can eat? Loaded with antioxidants thought to protect against heart disease and cancer, they also have other nutrients that may lower blood pressure and keep blood vessels elastic.These blue gems will help keep you healthy—and happy—throughout your day.
Per serving: 264 calories, 9 g fat (1 g sat., 4 g mono.), 34 mg cholesterol, 41 g carbohydrates, 7 g Protein, 4 g fiber, 219 mg sodium, 277 mg potassium
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, 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 eight 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 10 minutes. Loosen and remove with a paring knife. Serve warm.