Description
Easy, portable breakfast oatmeal cups with blueberries. Perfect to store in the fridge or freezer for a quick breakfast!
Ingredients
Units
Scale
For the Wet
- 1/4 cup Almond Butter all natural
- 1/4 cup Maple Syrup
- 1 cup Oat Milk or other dairy-free milk alternative (almond, coconut, cashew)
- 2 tbsp Flax Seeds ground
- 1 tsp Vanilla
- 1 tsp Coconut Oil
For the Dry
- 2 cups Rolled Oats
- 1/2 cup Oat Flour
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/4 cup Genuine Health Protein Powder
- 1/2 tsp Sea Salt
- 1 1/2 cups Frozen Blueberries thawed
Instructions
- Preheat the oven to 350ºF (177ºC) and grease a muffin tin with oil, or use liners.
- In a medium sized bowl, add the wet ingredients, from the almond butter through to the coconut oil and mix well to combine.
- In a large bowl, add the dry ingredients from the rolled oats through to the sea salt and mix well.
- Add the wet ingredients into the dry and stir until combined. Fold in the blueberries and stir once again.
- Divide the mixture into the muffin cups and place in the oven to bake for 20 minutes.
- Remove from the oven, let cool and then take out the muffins and cool on a cooling rack for 15 to 20 minutes. Store leftovers in a sealed container in the fridge for up to 5 days or freeze for longer.
Notes
To make the oat flour, simply measure out 1/2 cup rolled oats and process into a fine flour.