Recipes Blueberry Oatmeal Breakfast Cake (Breakfast, No artificial sweeteners, Vegetarian)

Number of Servings

    • 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



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.

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 10 minutes. Loosen and remove with a paring knife. Serve warm.

Make Ahead Tip: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Information

264 Calories, 9g Fat, 34mg Cholesterol, 41g Carbohydrates, 7g Protein, 4g Fiber, 219mg Sodium