Breakfast Blueberry-Oatmeal Cakes are a delicious, healthy, and easy-to-make breakfast option. Packed with fiber-rich oats and antioxidant-filled blueberries, these oatmeal cakes are perfect for meal prep or a grab-and-go breakfast. These cakes are naturally sweetened and provide a wholesome start to your day, offering a tasty way to enjoy a balanced breakfast.
Ingredients
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups milk (dairy or non-dairy)
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil (or butter)
- 1 ½ cups fresh or frozen blueberries
- ½ cup chopped nuts (optional, like walnuts or pecans)
- 2 tablespoons flaxseeds (optional for extra nutrition)
Optional Add-Ins:
- 1 teaspoon lemon zest for a bright flavor
- ½ teaspoon ground nutmeg for extra warmth
- ¼ cup chocolate chips for added sweetness
For Serving:
- Extra honey or maple syrup for drizzling
- Fresh berries for garnish
Instructions
Step 1: Prepare the Oatmeal Mixture
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or line it with paper liners.
- In a large mixing bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt.
Step 2: Mix the Wet Ingredients
- In a separate bowl, whisk together the milk, eggs, honey (or maple syrup), vanilla extract, and melted coconut oil until well combined.
Step 3: Combine and Fold in Blueberries
- Pour the wet ingredients into the dry ingredients and stir until everything is combined.
- Gently fold in the blueberries and nuts (if using). Be careful not to overmix so the blueberries remain intact.
Step 4: Fill the Muffin Tin
- Divide the mixture evenly among the muffin cups, filling each about ¾ full. The oatmeal mixture will not rise much, so you can fill them generously.
Step 5: Bake the Oatmeal Cakes
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden and set. A toothpick inserted into the center should come out clean.
Step 6: Cool and Serve
- Allow the oatmeal cakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature, drizzled with a little extra honey or maple syrup, and garnish with fresh blueberries if desired.
Cooking Notes
- Blueberries: Fresh or frozen blueberries both work well in this recipe. If using frozen, no need to thaw them—just stir them in directly from the freezer.
- Milk: You can use any type of milk, such as almond milk, oat milk, or dairy milk, depending on your preference.
Variations
1. Banana Blueberry-Oatmeal Cakes
Mash 1 ripe banana and stir it into the wet ingredients for extra natural sweetness and moisture.
2. Chocolate Chip Oatmeal Cakes
Add ¼ cup of mini chocolate chips to the batter for a sweet, kid-friendly version. You can also add cocoa powder for a chocolatey base.
3. Apple Cinnamon Oatmeal Cakes
Swap out the blueberries for diced apples and increase the cinnamon to 1 ½ teaspoons for a cozy, fall-inspired flavor.
4. Protein-Packed Oatmeal Cakes
To make a high-protein version, add 1 scoop of vanilla protein powder or Greek yogurt to the wet ingredients. You can also mix in chia seeds or hemp hearts for extra protein and fiber.
Keto Version and Low-Carb Adjustments
For a keto-friendly version:
- Replace the oats with a mixture of ground flaxseeds and almond flour.
- Use unsweetened almond milk and a sugar-free sweetener like monk fruit or erythritol instead of honey or maple syrup.
- Substitute the blueberries with a lower-carb fruit like raspberries or simply omit them.
Frequently Asked Questions (FAQs)
Q: Can I make Blueberry-Oatmeal Cakes ahead of time?
Yes! These oatmeal cakes are great for meal prep. Store them in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Q: How do I store and reheat the oatmeal cakes?
Store leftover oatmeal cakes in the refrigerator in an airtight container. To reheat, simply microwave each cake for about 20-30 seconds or enjoy them cold.
Q: Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Old-fashioned oats provide a heartier texture, while quick oats will make the cakes softer and slightly more dense.
Q: Can I substitute other fruits for the blueberries?
Absolutely! You can swap the blueberries for other fruits like raspberries, strawberries, or diced apples. Frozen fruits work just as well as fresh.
Q: What can I serve with Blueberry-Oatmeal Cakes?
Serve these cakes with a drizzle of honey or maple syrup and a side of yogurt or fresh fruit for a complete breakfast.
These Breakfast Blueberry-Oatmeal Cakes are a healthy, delicious, and versatile way to start your day. Packed with oats, blueberries, and a touch of sweetness, they are perfect for meal prepping or enjoying on-the-go. Customize the recipe with your favorite fruits, nuts, or spices to make it your own, and enjoy a wholesome, filling breakfast any time of the week!
