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