Lemon Blueberry Baked Oatmeal Cups

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Two peas & their pod

Total Time

35 mins

Prep Time

10 mins

Cook Time

25 mins

Rating

(3)

Ingredients

1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
1/3 cup pure maple syrup
3 tablespoons coconut oil, melted & cooled to room temperature (can use butter)
Zest of 1 lemon
3 tablespoons fresh lemon juice
2 large eggs
1 teaspoon vanilla extract
2 cups old fashioned oats
1 tablespoon chia seeds
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries, fresh or frozen*

Kid-Friendly Baking Beginner Vegetarian ...

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Preparation

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Step 1

Preheat oven to 350 degrees F. Generously grease a 12-cup muffin pan with nonstick cooking spray. Set aside.

Step 2

In a large bowl, whisk together milk, maple syrup, oil, lemon zest, lemon juice, eggs, and vanilla.

Step 3

Add the oats, chia seeds, baking powder, and salt. Stir until combined. Gently fold in the blueberries.

Step 4

Spoon batter evenly into greased muffin cups, making sure each cup has an even amount of oats, liquid, and blueberries.

Step 5

Bake for 25 to 30 minutes or until the edges are lightly browned and top appears set. Remove from the oven. Let cool in the pan for 5 to 10 minutes before serving.

Step 6

Cover leftover oatmeal cups tightly and refrigerate for up to 1 week or freeze for up to 3 months.

Chef’s notes

If using frozen blueberries, don’t thaw before using.

Store the oatmeal cups in the fridge for up to 1 week or freeze for up to 3 months.

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Lemon Blueberry Baked Oatmeal Cups

Ingredients

Preparation

Step 1

Step 2

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Chef’s notes

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