PREP TIME: 10 mins
COOK TIME: 35 mins
SERVES: 12
Ingredients:
4 cups rolled oats
2 cups unsweetened almond milk
1 tsp cinnamon
1 tsp baking powder 1/2 tsp salt
1/2 cup blueberries 3 tbsp peanut butter 1 egg
cupcake liners
Directions:
Preheat oven to 375 F. Place cupcake liners in a muffin tin.
Mix oats, baking powder, and salt in a large bowl. Stir in peanut butter, milk and egg. Gently mix in the blueberries (can use frozen or fresh).
Fill each cupcake liner to the top. Bake for 30-35 minutes or until muffins are golden on top. Allow to cool completely before enjoying.
Enjoy cold on-the-go, or warmed up and served with unsweetened almond milk as hot oat cereal.
*Can sub blueberries for chocolate chips for a sweeter treat.