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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 4.4 g
  • Cholesterol: 27.2 mg
  • Sodium: 144.1 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 9.6 g

View full nutritional breakdown of Breakfast Blueberry-Oatmeal Cakes calories by ingredient
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Breakfast Blueberry-Oatmeal Cakes

Submitted by: BKWERM

Introduction

I modified an Eating Well recipe to up the protein. I modified an Eating Well recipe to up the protein.
Number of Servings: 12

Ingredients

    - 2 cups old-fashioned rolled oats
    - 1.5 cups fat-free milk
    - 1 large egg, lightly beaten
    - 1/3 cup pure maple syrup
    - 2 tbsps olive oil
    - 1/2 cup vanilla whey protein powder
    - 1 tsp ground cinnamon
    - 1 tsp baking powder
    - 1/4 tsp salt
    - 3/4 cup blueberries, fresh or frozen

Tips

If you want to have these for breakfast, the original recipe called for 2 oatmeal cakes to be one serving but don't forget to double the calories if you do this.


Directions

1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until most of the liquid is absorbed, at least 8 hours and up to 12 hours.

2. Preheat oven to 375F. Coat a 12-cup non-stick muffin tin with cooking spray.

3. Stir egg, maple syrup, oil, protein powder, cinnamon, baking powder and salt into the soaked oats until well combined.

4. Divide the mixture among the muffin cups, about 1/4 cup each. Top each with 1 tbsp blueberries.

5. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for 10 minutes. Loosen and remove with a parking knife. Serve warm.

Serving Size: Makes 12 cakes.

Number of Servings: 12

Recipe submitted by SparkPeople user BKWERM.






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