Breakfast Blueberry Oatmeal Cakes

Ingredients

2 1⁄2 cups	old-fashioned rolled oats
1 1⁄2 cups	milk
1	egg
1⁄3 cup	maple syrup
2 tbsps	vegetable oil
1 tsp	vanilla extract
1 tsp	ground cinnamon
1 tsp	baking powder
1⁄4 tsp	salt
3⁄4 cup	blueberries

Steps

1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed - at least 8 hours and up to 12 hours.
2. Preheat oven to 375 degrees. Coat a 12-cup non-stick muffin tin with cooking spray.
3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups. Top each with 1 tablespoon of blueberries.
4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for 10 minutes.

Edit