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I’ve always been a big fan of baked oatmeal, and of blueberry muffins. So how about combining the two into a blueberry oatmeal muffins??

Well… turns out it’s a fantastic idea. These muffins combine the hearty texture of baked oatmeal with the delicious flavor of a blueberry muffin. They are a fantastic breakfast for busy mornings and they go perfectly with a cup of coffee.

You do want to plan ahead a little, the oats need at least 8 hours of soaking time, I like to get them started the night before I want to bake them and make them fresh in the morning for breakfast.

Here’s what you’ll need for these blueberry oatmeal muffins-

2 1/2 – Cups Old Fashioned Oats

1 1/2 – Cups Milk (any milk works)

1/3- Cup Maple Syrup

2- Tbsp Coconut Oil

1- tsp. Vanilla Extract

1- tsp. Cinnamon

1- Egg

1- tsp. Baking Powder

1/2- tsp. Salt

3/4- Cup Blueberries (fresh or frozen)

In a medium size bowl combine the milk, maple syrup, vanilla, cinnamon,  and salt, stir well. Next add in the oats, and stir well until they are well saturated. Cover the bowl and pop it in the fridge for 8-12 hours.

When you’re ready to bake preheat your oven to 375 and line a muffin tin with liners or grease well.

Stir your coconut oil, egg, and baking powder. Mix thoroughly.

Now fold in your blueberries until they are well dispersed through the oatmeal mixture.

Scoop into the prepared muffin pan and pop into the oven for 30-35 minutes or until they are a golden brown on the top.

Once they’re done let them cool before eating, I like them best just a little warm.

Enjoy their hearty deliciousness for breakfast… or anytime!

Make sure to come back and let me know if you try these blueberry oatmeal muffins!

High Fiber Superfood Muffins

Classic Banana Muffins

Blueberry Oatmeal Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

I’ve always been a big fan of baked oatmeal, and of blueberry muffins. So how about combining the two into a blueberry oatmeal muffins??

Print

Ingredients

• 2 1/2 – Cups Old Fashioned Oats
• 1 1/2 – Cups Milk (any milk works)
• 1/3- Cup Maple Syrup
• 2- Tbsp Coconut Oil
• 1- tsp. Vanilla Extract
• 1- tsp. Cinnamon
• 1- Egg
• 1- tsp. Baking Powder
• 1/2- tsp. Salt
• 3/4- Cup Blueberries (fresh or frozen)

Instructions

1.In a medium size bowl combine the milk, maple syrup, vanilla, cinnamon, and salt, stir well. Next add in the oats, and stir well until they are well saturated. Cover the bowl and pop it in the fridge for 8-12 hours.

2.When you’re ready to bake preheat your oven to 375 and line a muffin tin with liners or grease well.

3.Stir your coconut oil, egg, and baking powder. Mix thoroughly.

4.Now fold in your blueberries until they are well dispersed through the oatmeal mixture.

5.Scoop into the prepared muffin pan and pop into the oven for 30-35 minutes or until they are a golden brown on the top.

Once they’re done let them cool before eating, I like them best just a little warm

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 147 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 20mg Sodium: 172mg Carbohydrates: 22g Fiber: 2g Sugar: 7g Protein: 5g

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