Breakfast Blueberry-Oatmeal Cakes

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups low-fat milk
• 1 large egg, lightly beaten
• 1/3 cup pure maple syrup
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 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°F. Coat a 12-cup nonstick muffin tin with cooking spray.

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 1/4 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 a 10 minutes. Loosen and remove with a paring knife. Serve warm.

Make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Serves 6 (2 cakes); 264 calories.

VERDICT:  I made these with raspberries, as that's what the blueberries I thought I had turned out to be, and I stirred them in instead of sprinkling on top.  They're weird if you think of them as muffins, but good if you think of them as hand-held oatmeal.  Note: the recipe says to reheat for 40 seconds in the microwave, but that made them volcano-core hot, so I recommend less.  Keep.