When looking for a sweet grab-and-go breakfast, skip the donut and try these blueberry breakfast cakes. They are higher in protein and fiber and lower in fat. They are easy to make any time of year using frozen blueberries.
2½ cups old-fashioned rolled oats
1½ cups low-fat milk
1 large egg, lightly beaten
⅓ cup pure maple syrup
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¾ cup blueberries, fresh or frozen
Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about ¼ 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 a 10 minutes. Loosen and remove with a paring knife. Serve warm.
Make Ahead Tip: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Nutrition information per serving (2 oatmeal cakes): 264 calories; 9 g fat(1 g sat); 4 g fiber; 41 g carbohydrates; 7 g protein; 24 mcg folate; 34 mg cholesterol; 17 g sugars; 12 g added sugars; 176 IU vitamin A; 2 mg vitamin C; 150 mg calcium; 2 mg iron; 219 mg sodium; 277 mg potassium
Recipe available at: http://www.eatingwell.com/recipe/250916/breakfast-blueberry-oatmeal-cakes/