Another in my recipes for brunch -this being #7.
This time instead of serving porridge, I used the porridge to make small individual cakes. Blueberries are on special in many fruit shops, so I added these healthy fruits, and used pure maple syrup as a sweetener.
These were also great heated up and served with cream for afternoon tea, so they served a dual purpose AND they were delicious.
: 5 minutes plus soaking time 12 hours
: 30 minutes
: 6 servings
1¼ cups rolled oats
¾ cup low fat milk
1 small egg
1 tbsp maple syrup, or to taste
1 tbsp oil
½ tsp vanilla extract
½ tsp cinnamon
½ tsp baking powder
½ cup blueberries
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