Oatmeal Muffin

Ah, the infamous oatmeal muffin… First discovered from a newspaper recipe ( thank you  Gina!) and then reconstructed and adapted, this recipe has so many variations!  This is a gluten and dairy free version that is equally satisfying as a mid-afternoon snack or a filling breakfast to get your day going.  It is also a super forgiving recipe…the batch pictured is missing the baking powder (oops!), but still came out just as tasty!  I love hearing about all the different add-ins and variations to this recipe (apple cinnamon, blueberry almond, raisin and nut), share your version in the comments section below!

Blueberry Almond Oatmeal Muffins: makes 15

5 cups gluten free oats

3 cups almond milk

2 eggs

1/3 cup light agave syrup

4 tablespoons melted coconut oil

2 teaspoons baking powder (or not)

2 teaspoons vanilla

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 mashed banana (add-in)

6 oz. blueberries (add-in)

1/2 slivered almonds (add-in)

Pre heat oven to 375 degrees (after oats have soaked). Using a large bowl combine the oats and milk of choice, cover and let soak about 3 hours or until the liquid has been absorbed (in a pinch I’ve only done 1 hour and they’ve been fine).  Mix all ingredients (except add-ins) in a bowl and combine with soaked oats.  Fold in add-ins.  Spray muffin tins with non-stick spray and fill so they are heaping over a tad.  Cook for 25 minutes.  Enjoy right away, or freeze for a grab and go breakfast!