This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays.
Make a batch on the weekend and keep them in your freezer.
For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
Preheat oven to 375F.
Coat a 12-cup nonstick muffin tin with cooking spray.
Divide the mixture among the muffin cups (about 1/4 cup each).
Top each with 1 tablespoon blueberries.
Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes.
Let cool in the pan for about 10 minutes.
Loosen and remove with a paring knife.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
