Recipes

(Recipe) Blueberry breakfast Cakes

18
apr

(Recipe) Blueberry breakfast Cakes

Serves 12

These delightful blueberry cakes are a healthy and satisfying treat perfect for sharing. Infused with the warm flavors of oats, coconut, and a hint of spice, these cakes offer a unique twist on a traditional dessert. They can be prepared ahead of time, making them an excellent option for gatherings or a wholesome snack.

Ingredients

200 g rolled oats
50 g shredded coconut
75 g maple syrup
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons olive or coconut oil
2 eggs
150 g frozen blueberries (or 150 g fresh blueberries)
A pinch of salt

Directions

Prepare the Oat Mixture:
Combine the rolled oats with 375 milliliters of water or milk and a pinch of salt. Stir to form a smooth porridge-like consistency. Allow the mixture to rest for 2 to 3 hours, or overnight, to soften the oats and blend the flavors.
Preheat the Oven:
Set your oven to 175 °C (347 °F) and let it preheat while you prepare the rest of the ingredients.
Mix the Batter:
In a separate bowl, whisk together the shredded coconut, maple syrup, ground cinnamon, baking powder, olive or coconut oil, and eggs. Once the ingredients are thoroughly combined, gently stir in the prepared oat mixture. Fold in the blueberries carefully so they remain intact.
Bake the Cakes:
Transfer the batter into a greased baking pan or divide it evenly among muffin molds. Bake in the preheated oven for 35 minutes, or until the cakes spring back when gently pressed.
Cool and Serve:
Let the cakes cool in the pan for 10 minutes before removing them. Transfer the cakes to a wire rack to cool completely. They can also be frozen if you wish to enjoy them at a later time.