2 1/2 C old-fashioned rolled oats
1 1/2 C low-fat milk
1 large egg, lightly beaten
1/3 C pure maple syrup or honey
2 T of The Olive Bin's Orange Olive Oil (Fused)
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 C blueberries, fresh or frozen, plus some to go on top
Lemon zest
Juice from half of a lemon
Breakfast Blueberry Oatmeal Cakes
Ingredients
Number Of Servings: 12
Directions
- Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorved, 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, blueberries, lemon zest, lemon juice, and salt into the soaked oats until well combined.
- Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 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 pairing knife. Serve warm.
Additional Info
From our friend, Ruth Anders; adapted from Eatingwell.com
You can add variations to this recipe by substituting bananas or apples for the blueberries. Try orange zest and cranberries for a great fall favorite!
