I am always looking for a "make ahead" healthy breakfast for my family. That when in need I can grab and go! These babies are just that. Instead of making hot oatmeal in the morning. Make these the day before and store in the fridge or freezer. They are incredibly tasty, moist and filling. Like a treat! My entire family enjoys these.
Makes: 6 servings
Serving Size: 2 oatmeal cakes
Total Time: 10+ hours soaking time, 55 mins total prep and baking time.
Equipment: Muffin pan with 12 muffin cups
INGREDIENTS;
2 1/2 cups old-fashioned rolled oats
1 3/4 cups Unsweetened Vanilla Coconut Milk
1 large egg, lightly beaten
1/3 cup pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries, fresh or frozen
1/2 cup frozen cherries
1/4 cup unsweetened coconut flakes
PREPARATION;
- Combine oats and milk in a large bowl. Mix, cover and let soak in the refrigerator until liquid is absorbed at least 10 hours. 12 hour preferably.
- Preheat oven to 375°F.
- In a small bowl, combine egg, maple syrup, coconut oil, vanilla, cinnamon, baking powder and salt. Mix well.
- Pour small bowl into the soaked oats until well combined.
- Add blueberries and cherries to mixture.
- Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon coconut.
- Bake the oatmeal cakes 25 minutes, until they spring back when touched.
- Let cool. Loosen and remove with a knife if needed. Serve warm.
Each serving is about 275 calories and worth it!!!! ENJOY!
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