These easy breakfast cakes are packed with antioxidants, vitamins, and healthy fats that nourish the skin from the inside out.
The combination of fiber-rich oats and nutrient-dense blueberries helps promote a clear, glowing complexion while supporting overall skin health.
Servings: 12 |
Calories: 264 kcal |
Prep Time: overnight + 15 min |
Course: Breakfast |
Cook Time: 25-30 mins |
Difficulty: Easy |
Ingredients
- 5 cups old-fashioned rolled oats
- 3 cups oat milk
- 2 large eggs, lightly beaten
- 2/3 cup organic maple syrup
- 4 Tbsp extra virgin olive oil
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1.5 cups fresh blueberries
Directions
1. Mix milk and oats in a large bowl, cover, and soak overnight in the refrigerator (until milk is absorbed, roughly 8-12 hours).
2. Preheat oven to 375 ℉ and coat a 9" x 13" baking dish with cooking spray (or use these eco-friendly baking cups).
3. Combine eggs, maple syrup, EVOO, vanilla, cinnamon, baking powder, and salt. Stir into the moistened oats. Fold in chopped pecans.
4. Pour into baking dish or divide the oat mixture amongst 12 muffin cups. Gently press fresh blueberries into the top.
5. Bake for 30 minutes (until the top springs back when touched).
6. Allow to cool in the pan for 10 minutes. Cut into 12 squares. Serve warm (so yum!).
7. Refrigerate for up to 2 days or freeze for up to 3 months.
Notes
*This is THE perfect item to meal prep on a Saturday and Sunday for the rest of the week - easiest breakfast for kids and adults alike.
Even better? This is a recipe that many kiddos can do on their own (aside from the oven)...a delicious and skin-loving empowerment builder!
More Options:
- Swap out pecans for another type of nut (or omit completely)
- Add other spices (I'm trying pumpkin pie spice next for a seasonal twist)
- Replace oat milk with almond milk, dairy milk, or other lactose-free delights!