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Breakfast Lemon-Blueberry Oatmeal Cakes

A cross between muffins and baked oatmeal, these oatmeal cakes are perfect for an on-the-go breakfast or snack. If you prefer to use fresh blueberries, they're an equal swap for the frozen in this recipe. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.

Active Time
15 mins
Total Time
50 mins
Yield
Serves 12

How to Make It

1. Step
Preheat oven to 375°F. Coat a muffin tin with cooking spray.
2. Step
Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla and salt in a large bowl. Fold in frozen blueberries. Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Ingredients

  • 3 cups old-fashioned rolled oats (see Tip)
  • 1 ¼ cups low-fat milk
  • ½ cup unsweetened applesauce
  • ⅓ cup packed light brown sugar
  • 1 tablespoon grated lemon zest
  • ¼ cup lemon juice
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup frozen blueberries, preferably wild

Tags

Diabetes AppropriateGluten-FreeHeart HealthyNut-FreeSoy-FreeVegetarian

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