Lemon-Blueberry Oatmeal Cakes

Lemon-Blueberry Oatmeal Cakes

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Lemon-Blueberry Oatmeal Cakes

Lemon-Blueberry Oatmeal Cakes

Ingredients:

  • 3 c. old-fashioned rolled oats
  • 1-1/4 c. low-fat milk
  • 1/2 c. unsweetened applesauce
  • 1/3 c. packed light brown sugar
  • 1 Tbsp. grated lemon zest
  • 1/4 c. lemon juice
  • 2 large eggs, lightly beaten
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 c. frozen blueberries, preferably wild

Cooking Instructions:

  1. Preheat oven to 375° F. Coat a muffin tin with cooking spray.
  2. Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla, and salt in a large bowl. Fold in frozen blueberries. Divide the mixture among the prepared muffin cups, about 1/3 c. each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 - 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

To make ahead
Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.