Makes: 12-cup muffin tin
Serving Size: 1 muffin
Overnight oatmeal meets baked oatmeal in these blueberry studded muffin-sized bites. Ideal for breakfast or snack, these are a convenient, healthy grab-and-go option. Once completely cooled, refrigerate in an airtight container for up to two days or freeze for up to three months. Reheat from frozen in the microwave for about 40 seconds.
- 2 ½ cups old fashioned rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups milk, skim or 1 percent preferred
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 large egg, beaten
- 2 tablespoons canola oil
- 1 teaspoon baking powder
- 1 cup blueberries, frozen or fresh
- Mix oats, cinnamon and salt together in a large bowl. Whisk together milk, maple syrup and vanilla in a separate bowl. Add these wet ingredients into the bowl with the oats mixture. Stir well to combine. Let this soak in the refrigerator overnight, or for at least 8 hours.
- After it has finished soaking, preheat your oven to 375°F. Oil a regular sized, 12-cup muffin tin or use paper liners.
- Add egg, oil and baking powder to the overnight oatmeal. You can mix the blueberries into the batter here, or wait to use them as a topping in step 5.
- Fill prepared muffin cups with oatmeal mixture.
- Top with blueberries (unless you already mixed them into the batter), a heaping tablespoon per muffin.
- Bake for 25 minutes. Remove from the oven and let rest for 10 minutes. Then, remove from tin with the help of a table knife if needed.
Calories 110, Total Fat 2.5, Saturated Fat 0g, Carbohydrate 19g, Fiber 2g, Protein 4g, Sodium 70mg
Heather’s Healthy Hints
Try other toppings/fillings instead of blueberries, such as raisins and walnuts or raspberries and chocolate.