Easy, portable breakfast oatmeal cups with blueberries. Perfect to store in the fridge or freezer for a quick breakfast!
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.
To make the oat flour, simply measure out 1/2 cup rolled oats and process into a fine flour.