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Cakes Breakfast Blueberry-Oatmeal Cakes Recipe

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This recipe for Cakes Breakfast Blueberry-Oatmeal Cakes is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at lest 8 hours, up to 12 hours.

Preheat oven to 375º and 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 until they spring back when touched, 25 to 30 minutes. Let cool in pan for about 10 minutes. Loosen and remove with a paring knife and serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 minutes - 15 active
Personal Notes:
Personal Notes:
For a grab and go breakfast, make a batch on the weekend and keep in the freezer then reheat in microwave for about 40 seconds.
To make ahead wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

 

 

 

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