Health Advocate Blog

Breakfast Blueberry-Oatmeal Muffins

From EatingWell

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.

Ingredients

Makes 6 servings

  • 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

Preparation

Active time 15m

Total time 55m

  1. 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.
  2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined.
  4. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
  5. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes.
  6. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife.
  7. Serve warm.

To make ahead

Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Tips

  • 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.
  • Looking to make this recipe healthier? Swap out the maple syrup and use mashed banana in its place for more nutrients and less sugar.

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