Description
Delightful oatmeal cups bursting with blueberries, perfect for breakfast or snack on-the-go.
Ingredients
Scale
- 1 1/2 cups (135g) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups (300ml) milk
- 2 large eggs
- 1/4 cup (60ml) maple syrup
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- Unsalted butter or coconut oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin tin with unsalted butter or coconut oil.
- In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt.
- Whisk together the milk, eggs, maple syrup, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry oat mixture and stir gently with a spatula until just combined.
- Fold in the blueberries with care.
- Spoon the mixture evenly into the greased muffin tin, filling each cup about three-quarters full.
- Bake for 25-30 minutes until golden brown and set.
- Allow to cool for 10 minutes before transferring to a wire rack.
- Serve warm or pack for later enjoyment.
Notes
Can be stored in the fridge for up to five days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg