Thursday, February 2, 2012

Blueberry Breakfast Muffins

Ready for a twist on your morning oatmeal routine? Try this: oatmeal baked into a muffin! Genius? Possibly.


Ingredients:
  • 1 cup gluten free oats; I used Old Fashioned style oats, which adds texture and some vibrancy.
  • 2 cups almond milk or hemp milk
  • 1 cup plain or vanilla yogurt; I prefer dairy free almond based with vanilla flavor, and coconut yogurt works too!
  • 1 cup washed blueberries
  • Optional: 1 teaspoon vanilla
Makes 12 muffins.

Directions:
  1. Boil oats in milk according to oatmeal package instructions.
  2. Once cooked and fluffy, remove from heat and gently stir in blueberries, yogurt, and vanilla.
  3. Preheat oven to 350 degrees.
  4. Pour oatmeal batter into non-stick muffin tray. 
  5. Bake for 35 minutes. 
  6. Place under broiler for additional 3-4 minutes. 
  7. Remove from oven, and cool for 15 minutes before serving. Perfection.
If you are board of your breakfast options, I dare you to try this! It's kind of unreal.

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