Food Fridays: Blueberry Oatmeal Muffins
Looking for a quick and easy make-ahead breakfast that’s ALSO freezer-friendly? Check out these Blueberry Oatmeal Muffins from our Holistic Nutritionist, Amy Jones!
A nutritious and filling breakfast is essential to start the day off right. We know it can be hard trying to get everyone out the door on time, and with back-to-school season it can sometimes feel impossible. Batch prepping grab-and-go options is the best way to make sure no one leaves home without a full belly.
These cups combine oats, sliced almonds, fresh or frozen blueberries, maple syrup, applesauce, almond butter, and cinnamon into an incredible, easily freezable cup that is ready for your busy morning routine.
Check it out today!
- 3 cups Old Fashioned Rolled Oats
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 1/2 Unsweetened Almond Milk
- 1/4 cup Maple Syrup
- 2 tbsp Ground Flax Seed
- 1 tsp Vanilla Extract
- 1/2 cup Unsweetened Applesauce
- 2 tbsp Almond Butter
- 1/4 cup Blueberries (Divided)
- 2 tbsp Sliced Almonds (Divided)
Preheat oven to 350 F and line a 12-cup muffin tin with silicone or unbleached paper cupcake liners. Spray liners with non-stick avocado oil spray.
In a large bowl, mix the cinnamon, baking powder ad salt. Add the oats and mix again.
In another bowl, whisk together maple syrup, almond milk, vanilla and ground flaxseed. Let sit for about 5 minutes for the flaxseed to soften before adding remaining wet ingredients.
Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Stir and scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds, pressing them into the top gently.
Bake 30-35 minutes or until the centre of the cups has set and a toothpick comes out clean.
Allow cups to cool before transferring into a storage container and placing them in the fridge or freezer.
- For storage: Store cups in a sealed, air-tight container in the fridge for up to 7 days or freezer for up to 3 months. Freeze in an air-tight freezer bag or container.
- Adapted from: Brittany Mullins’ Baked Oatmeal Cups Recipe
Recipe by Amy Jones.
Looking for more recipes just like this one? Check out our latest blog post for Amy’s favourite breakfast recipes here.
If you’re looking for support with your family’s health goals or need support with mental health, ADHD, or other neurodiverse conditions, feel free to book a FREE discovery call at Soma & Soul Wellness so we can chat to see if Holistic Nutrition is a good fit!