A cross between muffins and baked oatmeal, these oatmeal cakes are perfect for an on-the-go breakfast or snack. If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
- 3 cups old-fashioned rolled oats (see Tip)
- 1 ¼ cups low-fat milk
- ½ cup unsweetened applesauce
- ⅓ cup packed light brown sugar
- 1 tablespoon grated lemon zest
- ¼ cup lemon juice
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup frozen blueberries, preferably wild
- Preheat oven to 375°F. Coat a muffin tin with cooking spray.
- Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla and salt in a large bowl. Fold in frozen blueberries.
- Divide the mixture among the prepared muffin cups, about 1/3 cup each.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
To make ahead: Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
- Serving Size: 1 muffin
- Per Serving: 134 calories; protein 5g; carbohydrates 24g; dietary fiber 3g; sugars 10g; added sugar 6g; fat 3g; saturated fat 1g; mono fat 1g; poly fat 1g; cholesterol 32mg; vitamin a iu 104IU; vitamin c 3mg; vitamin d iu 19IU; folate 8mg; vitamin k 2mg; sodium 163mg; calcium 77mg; iron 1mg; magnesium 26mg; phosphorus 127mg; potassium 154mg; niacin equivalents 1mg; selenium 4mcg.
Original recipe can be found on EatingWell.com.