Step 1

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.

Step 2

Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

Step 3

Stir egg

Step 4

maple syrup

Step 5

oil

Step 6

vanilla

Step 7

cinnamon

Step 8

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.

Step 9

Bake the oatmeal cakes until they spring back when touched

Step 10

25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.