Get ready to kick off your mornings with these Breakfast Blueberry-Oatmeal Cakes! Packed with hearty oats, juicy blueberries, and just the right amount of sweetness, these little cakes are perfect for a quick, nutritious breakfast. They’re easy to make, portable, and can be prepped ahead, making your morning routine smoother and more delicious.
In our home, breakfast is a big deal, but it can also be a bit chaotic on busy mornings. One day, I decided to experiment with my usual oatmeal by turning it into these delightful little cakes, adding a handful of fresh blueberries for a burst of flavor. My husband was skeptical at first, but after just one bite, he was hooked! Now, these Blueberry-Oatmeal Cakes have become a breakfast staple. My kids love to grab one on their way out the door, and I love knowing they’re starting their day with something healthy and filling.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk dairy or non-dairy
- 1/2 cup Greek yogurt or applesauce for a dairy-free option
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped nuts optional, such as almonds or walnuts
Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
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Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until evenly mixed.
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Mix Wet Ingredients: In a separate bowl, whisk together the milk, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
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Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir until the oats are fully coated and the mixture is well combined.
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Add Blueberries: Gently fold in the blueberries and optional chopped nuts.
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Fill Muffin Cups: Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
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Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the oatmeal cakes are golden brown and set in the center. A toothpick inserted into the middle should come out clean.
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Cool: Allow the oatmeal cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Serve:
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Enjoy your Breakfast Blueberry-Oatmeal Cakes warm or at room temperature. They make a convenient, healthy breakfast or snack on the go! Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage.
Why You’ll Love Breakfast Blueberry-Oatmeal Cakes
- Healthy & Filling: Made with oats, milk, and fresh blueberries, these cakes are loaded with fiber and nutrients.
- Make-Ahead: Prepare a batch on Sunday and enjoy an easy breakfast all week.
- Portable: Perfect for breakfast on-the-go or a midday snack.
- Customizable: Easily add nuts, seeds, or a dollop of yogurt for extra flavor.
Ingredients Notes for Breakfast Blueberry-Oatmeal Cakes
- Oats: Rolled oats work best for this recipe, giving the cakes a hearty texture.
- Blueberries: Fresh or frozen blueberries can be used. If using frozen, do not thaw them before adding to the mixture.
- Milk: Use any milk of your choice, whether it’s dairy or plant-based. Almond milk adds a slight nuttiness that pairs well with the oats.
- Sweetener: Maple syrup or honey adds natural sweetness. Adjust the amount based on your preference.
Recipe Steps for Breakfast Blueberry-Oatmeal Cakes
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Mix Dry Ingredients: In a large bowl, combine 2 cups of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and a pinch of salt.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 cup of milk, 2 large eggs, 1/4 cup of maple syrup or honey, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract.
- Combine & Add Blueberries: Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in 1 cup of blueberries.
- Spoon into Muffin Tin: Divide the batter evenly among the muffin cups. You can sprinkle a few extra blueberries on top if desired.
- Bake: Bake for 20-25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the oatmeal cakes cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!
Storage Options
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual cakes in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Reheat in the microwave for a quick breakfast.
Variations & Substitutions
- Nuts: Add chopped nuts like almonds or walnuts for a crunchy texture.
- Seeds: Sprinkle in some chia or flaxseeds for an extra boost of nutrients.
- Fruits: Swap the blueberries for raspberries, strawberries, or diced apples.
- Dairy-Free: Use almond, coconut, or soy milk to make these cakes dairy-free.
