I try to make breakfast ahead for my kids. Whether it be banana oatmeal muffins or breakfast sandwiches, I make the recipes on the weekend and freeze for ease during the week. These little oatmeal cakes are perfect to enjoy at home and/or on the go! They are just the right size to have two in your day. They pair well with coffee and the aroma of them baking awaken your senses.
This recipe does require advance planning as the oatmeal needs to soak overnight. However, just put it in the fridge before you go to bed. When the oatmeal is soaked, combine with other ingredients and top with blueberries.
- 2 ½ cups old-fashioned rolled oats
- 1⅓ cups low-fat milk
- 1 large egg, lightly beaten
- ¼ cup pure maple syrup
- 2 tablespoons canola oil (I used olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ 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 8 hours and up to 12 hours. (I let mine soak overnight.)
- Preheat oven to 375 degrees Coat a 12 cup nonstick muffin tin with cooking spray
- Stir eggs, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about ¼ 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 about 10 minutes. Loosen and remove with a paring knife. Serve warm.