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 ones 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 savour later.

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

Directions

Step 1

Preheat oven to 375°F. Coat a muffin tin with cooking spray.

Step 2

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 centre 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.

Equipment

Standard 12-cup muffin tin

To make ahead

Freeze oatmeal cakes in an airtight container for up to 3 months.

To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.

Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.

Tip
People with celiac disease or gluten sensitivity should use oats that are labelled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

Serving Size: 1 muffin

Per Serving: 134 calories; protein 5g; carbohydrates 24g; dietary fibre 3g; sugars 10g; added sugar 6g; fat 3g; saturated fat 1g; mono fat 1g; poly fat 1g; cholesterol 32mg; vitamin a iu 104IU; vitamin c 3mg; vitamin d iu 19IU; folate 8mg; vitamin k 2mg; sodium 163mg; calcium 77mg; iron 1mg; magnesium 26mg; phosphorus 127mg; potassium 154mg; niacin equivalents 1mg; selenium 4mcg.