Breakfast Blueberry-Oatmeal Cakes
Share The Yum On Facebook
Pin this recipe for later!
Share The Yum On Facebook
Pin this recipe for later!
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.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
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.
Breakfast Blueberry-Oatmeal Cakes
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
- 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.
- Add Blueberries: Gently fold in the blueberries and optional chopped nuts.
- Fill Muffin Cups: Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- 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.
- Cool: Allow the oatmeal cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve:
- 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.
