Breakfast Blueberry-Oatmeal Cakes
Ingredients:
2 1/2 cups old-fashioned rolled oats
1 1/2 cups low-fat milk (nut milk works as a good substitute - we used almond 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
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, up to 12 hours
2) Preheat oven to 375. 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. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
4) 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.
