Breakfast Blueberry Oatmeal Cakes from Eating Well
Making breakfast in muffin tins means we have perfectly portioned food ready to go first thing in the morning for me, and something I can easily throw into my baby’s lunch bag to send him off to the nanny. I slightly modified this recipe from Eating Well so it wouldn’t contain any added sugars (I used dates instead of maple syrup) and replaced regular milk with canned coconut milk.
Ingredients (note – prep the oats the night before)
2.5 cups old fashioned rolled oats
1 can coconut milk
1 large egg, lightly beaten
1/3 cup chopped dates
2 Tbsp coconut oil
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup fresh or frozen blueberries
Combine oats, dates and milk in a large bowl. Cover and let soak in the refrigerator 8-12 hours (preferably overnight).
Preheat oven to 375F. Coat a 12-cup nonstick muffin tin with cooking spray.
Stir egg, oil, vanilla, cinnamon, baking powder, and salt into the soaked oats until well combined. Divide mixture among the muffin cups. Top each with 1 Tbsp blueberries.
Bake the cakes until they spring back when touched. 25-30 minutes. Let cool and serve warm, or pop in the microwave for 20 seconds to warm up each morning.
While I have had my share of mild panic attacks watching my baby growing up at rapid-fire speed right before my eyes, one thing I love about him getting older is that we’re able to share food and hopefully, eventually, cook that food together. I get so much joy out of making meals that the whole family can eat, and seeing him wolf them down, raking food into his mouth with his full open hand, and squealing with excitement when I present him something new. Judging from his over-the-top excited reaction every morning when he had one of these for breakfast, I know I’ll be making them again.