Breakfast Blueberry-Oatmeal Cakes

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.

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
2. 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.
3. 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.
4. Combine & Add Blueberries: Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in 1 cup of blueberries.
5. Spoon into Muffin Tin: Divide the batter evenly among the muffin cups. You can sprinkle a few extra blueberries on top if desired.
6. Bake: Bake for 20-25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
7. 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

Breakfast Blueberry-Oatmeal Cakes: Hearty, moist oatmeal cakes studded with juicy blueberries, lightly sweetened, and perfect for a quick, nutritious breakfast on the go.

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Course: Breakfast, Snack

Kitchen: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 cakes

Ingredients

 

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• ▢ 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.