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.