Active Time:15 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:50 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Alexandra Shytsman
Cook Mode(Keep screen awake)Ingredients3cupsold-fashioned rolled oats (see Tip)1 ¼cupslow-fat milk½cupunsweetened applesauce⅓cuppacked light brown sugar1tablespoongrated lemon zest¼cuplemon juice2large eggs, lightly beaten1teaspoonbaking powder1teaspoonvanilla extract½teaspoonsalt1cupfrozen blueberries, preferably wild
Cook Mode(Keep screen awake)
Ingredients
3cupsold-fashioned rolled oats (see Tip)
1 ¼cupslow-fat milk
½cupunsweetened applesauce
⅓cuppacked light brown sugar
1tablespoongrated lemon zest
¼cuplemon juice
2large eggs, lightly beaten
1teaspoonbaking powder
1teaspoonvanilla extract
½teaspoonsalt
1cupfrozen blueberries, preferably wild
DirectionsPreheat 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.Alexandra ShytsmanEquipmentStandard 12-cup muffin tinFrequently Asked QuestionsThese little breakfast cakes are chock-full of nutrients that will add to your daily nutrition bottom line, including fiber, protein, calcium, iron, magnesium, potassium, folate and vitamins D, C, A and K. Thepowerful antioxidants in blueberrieshave been shown to help protect brain function, boost the immune system and protect the heart. Thefiber in the oatsis a special type of soluble fiber called beta-glucan, which has been shown to lower harmful LDL cholesterol, prevent blood sugar spikes and help keep you full longer. Thefiber in this recipewill also help keep things moving through your gut, helping to prevent constipation.Yes, this recipe uses no ingredients containing gluten, so it is gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.You could swap the milk with anon-dairy milk, like almond, soy or oat to make it dairy-free.Absolutely! If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.Originally appeared: EatingWell.com, July 2022
Directions
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.Alexandra ShytsmanEquipmentStandard 12-cup muffin tinFrequently Asked QuestionsThese little breakfast cakes are chock-full of nutrients that will add to your daily nutrition bottom line, including fiber, protein, calcium, iron, magnesium, potassium, folate and vitamins D, C, A and K. Thepowerful antioxidants in blueberrieshave been shown to help protect brain function, boost the immune system and protect the heart. Thefiber in the oatsis a special type of soluble fiber called beta-glucan, which has been shown to lower harmful LDL cholesterol, prevent blood sugar spikes and help keep you full longer. Thefiber in this recipewill also help keep things moving through your gut, helping to prevent constipation.Yes, this recipe uses no ingredients containing gluten, so it is gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.You could swap the milk with anon-dairy milk, like almond, soy or oat to make it dairy-free.Absolutely! If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.
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.
Equipment
Standard 12-cup muffin tin
Frequently Asked QuestionsThese little breakfast cakes are chock-full of nutrients that will add to your daily nutrition bottom line, including fiber, protein, calcium, iron, magnesium, potassium, folate and vitamins D, C, A and K. Thepowerful antioxidants in blueberrieshave been shown to help protect brain function, boost the immune system and protect the heart. Thefiber in the oatsis a special type of soluble fiber called beta-glucan, which has been shown to lower harmful LDL cholesterol, prevent blood sugar spikes and help keep you full longer. Thefiber in this recipewill also help keep things moving through your gut, helping to prevent constipation.Yes, this recipe uses no ingredients containing gluten, so it is gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.You could swap the milk with anon-dairy milk, like almond, soy or oat to make it dairy-free.Absolutely! If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.
Frequently Asked Questions
These little breakfast cakes are chock-full of nutrients that will add to your daily nutrition bottom line, including fiber, protein, calcium, iron, magnesium, potassium, folate and vitamins D, C, A and K. Thepowerful antioxidants in blueberrieshave been shown to help protect brain function, boost the immune system and protect the heart. Thefiber in the oatsis a special type of soluble fiber called beta-glucan, which has been shown to lower harmful LDL cholesterol, prevent blood sugar spikes and help keep you full longer. Thefiber in this recipewill also help keep things moving through your gut, helping to prevent constipation.
Yes, this recipe uses no ingredients containing gluten, so it is gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
You could swap the milk with anon-dairy milk, like almond, soy or oat to make it dairy-free.
Absolutely! If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.
Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)134Calories3gFat24gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andJan Valdez
Jan Valdez
