Blueberry Oatmeal Cakes

• portionen: 6
• aktive zeit: 55 minutes
• gesamtzeit: 12 hours

Zutaten

2½ cups old-fashioned rolled oats

1½ cups low-fat milk

1 large egg, lightly beaten

⅓ cup pure maple syrup

2 tablespoons canola oil 3 Stir egg, maple syrup,

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon baking powder

¼ teaspoon salt

¾ cup blueberries, fresh or frozen

Anweisungen

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°F. Coat a 12-cup nonstick muffin tin with cooking spray. 2 tablespoons canola oil

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 ¼ cup each).

Top each with 1 table- spoon blueberries.

Bake until cakes spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a knife.

Notizen

Bake Once, Breakfast All Week

Blueberry-oatmeal cakes make a healthy meal for busy mornings. Bake a batch and keep them in your freezer. For a grab-and-go breakfast, reheat the cakes in the microwave for about 40 seconds

Nährwertangaben

• Kalorien: 267
• Gesamtfett: 8 g
• Natrium: 221 mg
• Gesamtkohlenhydrate: 41 g
• Ballaststoffe: 4 g
• Eiweiß: 8 g