- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups almond, rice or coconut milk
- 1 large egg, lightly beaten
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup blueberries, fresh or frozen
Directions:
- Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours
- Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
- Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
- Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.
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