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2 ½ cups old-fashioned rolled oats
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1½ cups low-fat milk
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1 large egg, lightly beaten
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⅓ cup pure maple syrup
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2 tablespoons neutral oil, such as canola or avocado
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1 teaspoon baking powder
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¼ teaspoon salt
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¾ cup blueberries, fresh or frozen
Breakfast Blueberry Oatmeal Cakes
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
Nutrition Information
299
Calories
22g
Carbohydrates
24g
Protein
246mg
Potassium
1g
Fiber
12g
Sugar
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