The Olive Bin

Breakfast Blueberry Oatmeal Cakes

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.
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Ingredients

Number Of Servings: 12

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

Directions

  1. 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.
  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, blueberries, lemon zest, lemon juice, and salt into the soaked oats until well combined. 
  4. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with blueberries. 
  5. 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!