Dietary Restrictions Gluten-Free Recipes Gluten-Free Dessert Recipes Gluten-Free Cake Recipes Breakfast Blueberry-Oatmeal Cakes 4.3 (42) 40 Reviews This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. 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. By Hilary Meyer Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on September 20, 2023 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Active Time: 15 mins Total Time: 55 mins Servings: 6 Yield: 6 Nutrition Profile: Low-Sodium Heart-Healthy High-Protein Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 2 ½ cups old-fashioned rolled oats 1 ½ cups low-fat milk 1 large egg, lightly beaten ⅓ cup pure maple syrup 2 tablespoons canola oil 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon baking powder ¼ teaspoon salt ¾ cup blueberries, fresh or frozen Directions 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℉. 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 about 10 minutes. Loosen and remove with a paring knife. Serve warm. To make ahead Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Equipment Nonstick muffin tin with 12 (1/2-cup) cups Tips For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food. 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. Originally appeared: EatingWell Magazine, March/April 2014 Rate It Print Nutrition Facts (per serving) 264 Calories 9g Fat 41g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 2 oatmeal cakes Calories 264 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 4g 14% Total Sugars 17g Added Sugars 12g 24% Protein 7g 15% Total Fat 9g 11% Saturated Fat 1g 7% Cholesterol 34mg 11% Vitamin A 176IU 4% Vitamin C 2mg 2% Folate 24mcg 6% Sodium 219mg 10% Calcium 150mg 12% Iron 2mg 11% Magnesium 103mg 25% Potassium 277mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved