Sunday, February 8, 2015

Brilliant Blueberry Cakes

Hello again everyone! We've all been told countless times, "Breakfast is the most important meal of the day" - doctors, dietitians and anyone associated with keeping you healthy and happy have long repeated that mantra. The issue that many folks have is typically twofold - first "lack of time" and secondly "lack of options". In short, we're all in a hurry in the morning and the options set out for express breakfast are either poor in quality or not filling enough to last you all morning.

So, what are we, the at home chef, to do?

In short, address the week ahead on the weekend. Yes, with a bit of time investment on Sunday afternoon, you can prepare a week's worth of delicious breakfast treats that are not only satisfyingly tasty - they're also nutritious and filling. Sounds pretty good right? Then let's get cooking!

The Recipe: Blueberry-Oatmeal Cakes
Original Recipe From:

What You'll Need:

2 1/2 Cups Old Fashion Rolled Oats
1 1/2 Cups Low Fat Milk
1 Large Egg (Beaten)
1/3 Cup Pure Maple Syrup
2 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Blueberries (Fresh or frozen)

Combine the oats and milk in a large bowl. Cover and place in the refrigerator for 8 to 12 hours.

After the initial soak, set your oven to 375 degrees and coat a 12 cup non-stick muffin tin with non-stick spray (yes, you'll need non-stick spray for non-stick pan - experience has shown that non-stick pans are not exactly non-stick...avoid a mess, use some spray!)

Next, stir in the egg, maple syrup, vanilla, cinnamon, baking powder and salt into the soaked oats. Mix until well combined. Portion the mixture into 1/4 cup increments, into each muffin cup. Top each cup with 1 to 2 tablespoons of blueberries and pop the muffins into the oven for 25 to 30 minutes, or until the muffins are springy to the touch.

Allow the muffins to cool for 10 to 15 minutes before eating. Best of all, these muffins can be stored in the refrigerator (tightly wrapped) for a week or frozen for 3 months.

Yes, these muffins can be frozen, which makes this recipe ideal for "make ahead" planning. You see, you can cook up a big batch of these muffins - pop the extras in the freezer and then simply microwave them for 30 seconds to 1 minute come weekday morning and - ta da! One delicious, filling and healthy breakfast.

The best part is, these little morsels are quite tasty (especially if you're a fan of blueberries!)

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