It’s maple syrup season in Vermont. So, catch the spirit of the season with this delicious and easy recipe for breakfast blueberry oatmeal cakes. It’s the perfect breakfast for you and your family.

Maple Syrup: A Superfood?

Maple syrup is a “superfood.”

Tests on the syrup found that it contains compounds which could help manage Type 2 diabetes, as well as acting as anti-cancer and anti-inflammatory agents. It does contain higher levels of beneficial nutrients, antioxidants and phytochemicals than white table sugar or high fructose corn syrup. Researchers also found that many of the antioxidant compounds, which prevent the oxidation and aging of the body’s cells, aren’t found in other natural sweeteners.

If you are looking for sugar alternatives, maple syrup is a good one. But, of course, us it sparingly to maintain a healthy diet!

Go Local When You Buy Maple Syrup

Maple syrup and maple syrup products are the pride and joy of the Vermont economy. So, when you add maple to your grocery cart, choose a local option. You can learn all about your choices by visiting the Vermont Maple Sugar Makers website.

Breakfast Blueberry Oatmeal Cakes: Recipe for Health

Breakfast Blueberry Oatmeal Cakes

For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds. ACTIVE: 15 MINUTES TOTAL: 55 MINUTES (plus 8-12 hours soaking time) TO MAKE AHEAD: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. EQUIPMENT: Nonstick muffin tin with 12 ( -cup) cups
2 oatmeal cakes each
  • 2 1/2cupsold-fashioned rolled oats
  • 1 1/2cupslow-fat milk
  • 1large egg, lightly beaten
  • 1/3cuppure maple syrup
  • 2Tbspcanola oil
  • 1tspvanilla extract
  • 1tspground cinnamon
  • 1tspbaking powder
  • 1/4tspsalt
  • 3/4cupblueberries, fresh or frozen
  1. Combine oats and milk in a large bowl. Cover and let soak in the refrig- erator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
  2. Preheat oven to 375°F. Coat a 12-cup nonstick 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 (about cup each). Top each with 1 tablespoon blueberries.
  4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.
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