Blueberry Oatmeal Breakfast Muffins Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 cups - old-fashioned rolled oats
  • 1 1/2 cups - low-fat milk
  • 1 - large egg, lightly beaten
  • 1/3 cups - pure maple syrup
  • 2 tablespoons - canola or vegetable oil
  • 1 teaspoons - vanilla extract
  • 1 teaspoons - ground cinnamon
  • 1 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 3/4 cups - blueberries, fresh or frozen
  • Directions:

    In a large bowl, mix together oats and milk. Cover and let soak in the fridge until most of the liquid is absorbed, about 8 to 12 hours.

    Preheat oven to 375 degrees F. Spray a 12-count non-stick muffin tin with cooking spray; wipe any excess spray from around the edges of the muffin cups.

    Stir together egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt; add to the soaked oats and stir until well combined.

    Divide the mixture evenly among the 12 muffin cups; top each with 1 tablespoon of blueberries.

    Bake muffins until they spring back to the touch, about 25 minutes. Allow to cool in the pan for 10 minutes, then loosen and remove. Serve warm.

    Make Ahead:
    Wrap airtight in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.

    Brief Description

    Oats are soaked in milk overnight then mixed with other ingredients for delicious breakfast muffins, perfect for wrapping up and having all week.

    Main Ingredient:

    blueberries

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 8 hour(s) 30 min
    Cook Time: 25 min

    Notes

    These are great for making ahead and heating up in the microwave for a few seconds for a quick breakfast on the go each morning; or pack them in the kids' lunches.

    Source

    Eating Well

    Posted By:

    mcarr

    Posted On:

    March 13, 2021

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