Blueberry Pecan Oatmeal Bake Muffins
When you want a bowl of oatmeal but don’t have time to sit down, these Blueberry Oatmeal Bake Muffins are just the ticket. Make a double batch and stash them in the freezer for busy mornings.
Jessica Beacom, The Real Food Dietitians
1 1/2 cup old-fashioned rolled oats
1/2 cup gluten-free flour, blend of choice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 Organic Valley Large Egg, beatenOrganic Valley Large Egg, beaten
3/4 cup Organic Valley Vanilla Grassmilk Yogurt
1/4 cup Organic Valley milk
1/4 cup honey or pure maple syrup
1 tsp pure vanilla extract
1 cup organic blueberries, frozen or fresh
1/2 cup pecans, toasted and chopped
Preheat oven to 350°F. Spray the muffin pan wells with cooking spray or grease with oil. (or use paper or silicone muffin liners). Set pan aside.
In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In another bowl, whisk together Organic Valley Large Egg, Organic Valley Vanilla Grassmilk Yogurt, Organic Valley milk, maple syrup and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in blueberries and pecans.
Divide the batter among the 12 muffin wells.
Bake for 18-20 minutes or until muffin centers are firm to the touch. Allow the muffins to cool for 5-10 minutes before transferring to a wire rack.
After muffins have cooled completely, transfer to an airtight container and store in the fridge for up to 5 days, or freeze for up to 3 months.
Pro tip: Use whatever berries you have on hand or what sounds good to you! This recipe is perfect for weekend meal preps and is freezer-friendly.