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Breakfast Lemon-Blueberry Oatmeal Cakes


  • 3 cups old-fashioned rolled oats

  • 1 ¼ cups low-fat milk

  • ½ cup unsweetened applesauce

  • ⅓ cup packed light brown sugar

  • 1 tablespoon grated lemon zest

  • ¼ cup lemon juice

  • 2 large eggs, lightly beaten

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 cup frozen blueberries, preferably wild


Preheat oven to 375°F. Coat a muffin tin with cooking spray.

Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla and salt inside a large bowl. Add in frozen blueberries. Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, for about 25 minutes. Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

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