Power up your mornings with these nutrient-packed blueberry oatmeal cakes that perfectly blend convenience and wellness. Bursting with antioxidant-rich blueberries and heart-healthy oats, these grab-and-go breakfast treats deliver sustained energy for busy days. Make a batch on the weekend, store them in your freezer, and enjoy a quick 40-second microwave reheat for a nourishing breakfast that supports your cellular health and active lifestyle.
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.
Preheat oven to 375°F. 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 the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.
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Nutritional Information
Makes 6 Servings
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