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.