• October 24, 2014

Baking in bulk saves you time during the week

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Posted: Wednesday, April 2, 2014 4:30 am

Baking is one of my favorite ways to relax, but many of my favorite recipes also require more time than I have in a normal day.

Instead of baking here and there, I often spend part of my weekend baking several things at once.

Most recipes, including a new breakfast favorite for blueberry and oatmeal cakes, can be stored for a couple of days in the refrigerator or frozen for a couple

of months, making it easy to bake ahead and reheat before serving.

These cakes, which I tried after seeing a photo in Eating Well magazine, are delicious and well worth the extra time it takes to soak the oatmeal overnight.

I modified the original recipe to reduce the amount of oil needed.

I also tried it with light maple syrup, but they ended up a little dry, so I recommend sticking with the pure maple syrup.

And if blueberries aren’t to your liking, the recipe would work with raspberries, blackberries, dried cranberries or even diced apples or peaches.

It’s like having a bowl of oatmeal, but in a cake form that’s easy to eat on the go.

BREAKFAST BLUEBERRY OATMEAL CAKES

Total time: 55 minutes, plus soaking time

Active time: 15 minutes

Makes: 12 cakes

Serves: 6

2½ cups old-fashioned rolled oats

1½ cups nonfat milk

1 large egg, lightly beaten

1/3 cup pure maple syrup

1 tablespoon canola oil

1 tablespoon apple sauce

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon baking powder

¼teaspoon salt

¾ cup blueberries, fresh or frozen

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.

Preheat oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.

Stir egg, maple syrup, oil, applesauce, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined.

Divide the mixture among the muffin cups (about ¼ cup each). Top each with 1 tablespoon blueberries.

Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes.

Let cool in the pan for 10 minutes.

Loosen and remove with a paring knife.

Serve warm.

Nutrition per serving: 264 calories; 9 g fat (1 g sat, 4 g mono); 34 mg cholesterol; 41 g carbohydrates; 12 g added sugars; 18 g total sugars; 7 g protein; 4 g fiber; 219 mg sodium; 277 mg potassium.

SOURCE: Eating Well

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