Oat Cakes – Healthy Breakfast on the GO!!

Oat Cakes Healthy Clean Eating Breakfast

I have always struggled eating a good breakfast.  I would rather sleep in those extra few minutes than wake up and make something for breakfast.

A few months ago I stumbled upon a recipe from Eating Well magazine for Oat Cakes that interested me.  I changed it up a bit to make it just a tad healthier and efficient.  These Oat Cakes have gotten me through many mornings thus far.  I normally make a batch of these on Sunday and take 2 to work every morning for breakfast, they really do the trick.


  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups coconut milk (skim milk can be substituted)
  • 1/3 cup agave syrup (maple syrup can be substituted)
  • 2 tbsp. canola oil
  • 1 tsp vanilla or vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup blueberries
  • 1/4 cup pecans


Preheat oven to 375 degrees

Mix the oats and the milk in a large mixing bowl (let sit for about 5 min or so to allow the oats to soak up some of the milk).

In a small bowl, mix the egg, agave, vanilla, oil, cinnamon, baking powder and salt and then pour into the oat/milk mixture.

Mix until ingredients are combined.

Evenly divide the mixture into 12 cupcake wrappers…….


Top the mixture with the blueberries and pecans (slightly pressing them down)……..


Bake for 25 minutes…….


I allow them to cool for about 20 minutes and then pop them into a gallon plastic bag.


I keep them in the fridge all week and pull out 2 every morning to take to work.  If I end up having some left around day 5 I will put them in the freezer.  I have kept them in the freezer as long as 2 weeks and they have been perfect.

I recommend microwaving them for 30 seconds before eating or 50 seconds if frozen before eating.  They are SUPER yummy!!

Since I make these every week I do switch it up a bit here and there.

Below are some of the different combinations I have used instead of blueberries and pecans:

  • Blueberries and almonds
  • Strawberries and walnuts
  • Raspberries and almonds
  • Strawberries and orange zest (I also substituted 1/4 cup of the milk with orange juice)
  • Apples and raisins

There are so many yummy combinations that can be used.

I am sure the kiddos can be tricked into eating a healthy breakfast under the guise of these being presented as cupcakes or muffins??  Maybe??

Who knows because I normally eat them all myself 🙂


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