Blueberry Oatmeal Cakes–Breakfast or Dessert? You tell us!

Source: EatingWell Magazine, March/April 2014

Now that we have your attention, let's get baking!

Breakfast Blueberry Oatmeal Cakes

Ingredients

• 2 ½ cups old-fashioned rolled oats

• 1 ½ 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

Directions

1. Combine oats and milk. Cover and put in fridge for 8 to 12 hours.

2. While preheating oven to 375 degrees F, grease your muffin pan.

3. Grab oats and milk dish from fridge. Add egg, maple syrup, oil, vanilla, cinnamon, and baking powder. Divide mixture into 12 muffin cups. Top each with 3-6 blueberries.

4. Bake for 25 to 30 minutes. Cool in the pan for about 10 minutes. Loosen and remove.

5. For best enjoyment, serve warm.

For detailed cooking directions and added tips, please visit the recipe's site.