When we hit cold weather season, Eric switches from cold cereal with berries on top to something a bit more substantial, like oatmeal. This season’s choice is a cross between muffins and baked oatmeal. Flavored with lemon and blueberries, these oatmeal cakes are perfect for an on-the-go breakfast or for a mid-morning/afternoon pick-me-up snack.
What I love about these oatmeal cakes (next to their hearty deliciousness and their beautiful color!) are the ease with which they come together. All the ingredients, save for the blueberries, are dumped into a big bowl and thoroughly mixed. Then the blueberries are mixed in, the batter is portioned out into a 12-cup muffin tin, and they are baked. When they come out of the oven, they are ready for breakfast! They can also be refrigerated or frozen for future use, then reheated in the microwave for breakfast.
Lemon & Blueberry Oatmeal Cakes
Lemon & Blueberry Oatmeal Cakes (adapted from eatingwell.com) Total Time Required: 50 minutes, Prep Time: 15 mins, Bake Time: 25 minutes, Makes: 12 servings
Ingredients:
- 3 cups old-fashioned rolled oats
- 1-1/4 cups milk
- 1/2 cup unsweetened applesauce
- 1/3 cup packed light brown sugar
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup frozen blueberries, preferably wild
Directions:
Preheat the oven to 375°F. Coat a muffin tin with cooking spray or place muffin cups in the wells.
Combine the oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla, and salt in a large bowl.
Combine the oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla, and salt.
Fold in the frozen blueberries.
Fold in the blueberries.
Divide the mixture among the prepared muffin cups, about 1/3 cup in each. Bake the cakes until a toothpick inserted in the center comes out clean, about 25 minutes.
Divide the mixture among the prepared muffin cups.
Cool the cakes in the pan for 10 to 15 minutes, then remove them to a wire rack to cool completely.
Cool the oatmeal cakes completely.
Serve the cakes warm or at room temperature. Refrigerate the oatmeal cakes in an airtight container for up to 2 days or freeze them for up to 3 months. To reheat, microwave individual oatmeal cakes in 30-second intervals until heated through.
A delicious breakfast or snack!
These will provide the energy to power through the cold weather! ~Linda
Lemon & Blueberry Oatmeal Cakes (adapted from eatingwell.com) Total Time Required: 50 minutes, Prep Time: 15 mins, Bake Time: 25 minutes, Makes: 12 servings
Ingredients:
- 3 cups old-fashioned rolled oats
- 1-1/4 cups milk
- 1/2 cup unsweetened applesauce
- 1/3 cup packed light brown sugar
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup frozen blueberries, preferably wild
Directions:
Preheat the oven to 375°F. Coat a muffin tin with cooking spray or place muffin cups in the wells.
Combine the oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla, and salt in a large bowl. Fold in the frozen blueberries.
Divide the mixture among the prepared muffin cups, about 1/3 cup in each. Bake the cakes until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes in the pan for 10 to 15 minutes, then remove them to a wire rack to cool completely.
Serve the cakes warm or at room temperature. Refrigerate the oatmeal cakes in an airtight container for up to 2 days or freeze them for up to 3 months. To reheat, microwave individual oatmeal cakes in 30-second intervals until heated through.