Breakfast Lemon-Blueberry Oatmeal Cakes

INGRIDENTS

• 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

INSTRUCTIONS

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.