These Breakfast Blueberry Oatmeal Cakes are soft, chewy, and packed with wholesome ingredients! Made with oats, fresh blueberries, and natural sweeteners, they’re a healthy, grab-and-go breakfast that’s easy to make ahead. These gluten-free, refined sugar-free, and fiber-packed oatmeal cakes will keep you full and energized throughout the morning! 🫐🥣✨
Thank you for reading this post, don't forget to subscribe!Ingredients
- 2 cups (160 g) old-fashioned oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup (240 ml) milk (or almond milk for dairy-free)
- ¼ cup (60 ml) maple syrup or honey
- 2 tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 large egg
- 1 cup (150 g) fresh or frozen blueberries
Directions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease or line a muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together oats, baking powder, cinnamon, and salt.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together milk, maple syrup, melted coconut oil, vanilla extract, and egg until smooth.
Step 4: Combine and Add Blueberries
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Gently fold in the blueberries, reserving a few for topping.
Step 5: Bake
- Divide the batter evenly among the muffin cups.
- Top with extra blueberries if desired.
- Bake for 20-25 minutes, or until golden brown and set.
Step 6: Cool and Serve
- Let the oatmeal cakes cool for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store for later!
Notes
- Make it dairy-free: Use almond milk or coconut milk.
- Want extra protein? Add 1 scoop of vanilla protein powder.
- Storage: Keep in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating: Microwave for 20 seconds to enjoy warm.
Why This recipe Works
The oats provide long-lasting energy, while the blueberries add natural sweetness and antioxidants. The soft, chewy texture makes them a delicious and nutritious way to start the day!
Conclusion
These Breakfast Blueberry Oatmeal Cakes are a healthy, easy-to-make breakfast perfect for meal prep and busy mornings. Whether fresh out of the oven or reheated for a quick snack, they’re delicious, nutritious, and satisfying. Try them today and enjoy a wholesome bite of goodness! 🫐🥣✨
★★★★★
“Made the Breakfast Blueberry Oatmeal Cakes tonight and wow — perfect weeknight dinner. Will definitely make again!”
Frequently Asked Questions
Can I make these Breakfast Blueberry Oatmeal Cakes ahead of time, and how should I store them?
Yes, these oatmeal cakes are perfect for making ahead! Once cooled, store them in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 3 months. To freeze, wrap individual cakes in plastic wrap and then place them in a freezer-safe bag or container. When ready to eat, simply reheat in the microwave for about 20 seconds or until warmed through.
What substitutions can I make if I don’t have all the ingredients on hand?
Absolutely! You can substitute almond milk or coconut milk for dairy milk in a 1:1 ratio to make the recipe dairy-free. If you don’t have coconut oil, you can use melted butter in the same amount (2 tablespoons). Honey can be used in place of maple syrup, also in a 1:1 ratio. For extra protein, add one scoop of your favorite vanilla protein powder. If you don’t have fresh blueberries, frozen blueberries can be used without thawing; just add them directly to the batter.
How do I know when the Breakfast Blueberry Oatmeal Cakes are perfectly cooked?
The oatmeal cakes are done when they are golden brown on top and set in the center. You can gently press the top; if it springs back, they’re likely cooked through. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The baking time is usually between 20-25 minutes, but ovens vary, so keep an eye on them.
★★★★★
“The Breakfast Blueberry Oatmeal Cakes turned out amazing. My kids asked for seconds. Saving this one!”
Can I double or triple this recipe to make a larger batch?
Yes, you can easily scale this recipe up! When doubling the recipe, use two muffin tins or bake in batches. For a tripled recipe, you’ll likely need three muffin tins or the equivalent. Increase the baking time slightly, adding a few minutes at a time, and check for doneness as described above. Be sure to mix the ingredients thoroughly to ensure even distribution of the blueberries and other ingredients.
What are the nutritional benefits of these Breakfast Blueberry Oatmeal Cakes?
These oatmeal cakes are packed with nutritional goodness! The oats provide fiber for sustained energy and digestive health. Blueberries are rich in antioxidants and vitamins, offering numerous health benefits. The recipe is also a good source of complex carbohydrates, making it a filling and nutritious breakfast option. Adding protein powder will further increase the protein content.
Breakfast Blueberry Oatmeal Cakes
These delicious breakfast cakes combine the goodness of oatmeal with the tanginess of blueberries for a perfect start to your day.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups rolled oats gluten-free if needed
- 1 cup almond milk or milk of choice
- 0.5 cup blueberries fresh or frozen
- 1 large egg lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper cups.
- In a large bowl, mix together the oats, baking powder, and salt.
- In another bowl, whisk together the almond milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the blueberries.
- Divide the mixture evenly among the prepared muffin cups.
- Bake in the preheated oven for 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Notes
Serve warm or store in an airtight container for up to 3 days.
