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
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!