Have your oatmeal on the go with these Blueberry Oatmeal Cups! Lightly sweetened with maple syrup and bursting with flavour from juicy fresh blueberries, you will love this healthy meal prep breakfast!
2 1/4cupsold-fashioned rolled oatsgluten free, if necessary
1cupmilk, dairy or non dairy
1/4cupunsweetened apple sauce
1/4cuppure maple syrup
1cupblueberriesfresh or frozen, see note 1
Preheat oven to 350 °F and grease a 12-cup muffin pan.
In a medium bowl, mix together the rolled oats, cinnamon, baking soda, salt and hemp hearts (if using).
In a large bowl, whisk together the milk, apple sauce, maple syrup, eggs and vanilla.
Add the dry ingredients to the bowl with the wet ingredients and stir until well combined. Fold in the blueberries. Scoop the batter into the greased muffin tin, filling each spot to the top. For the best results, be sure to get an even mix of oats and liquid in each cup.
Bake for 23-25 minutes, or until the middle of the cups have set. Cool for 5 minutes in the pan, then serve immediately or cool completely on a rack before storing in a sealed container in the refrigerator. Eat within 4 days.
If you use frozen blueberries, you may find that the batter turns blue when you stir them in. If you'd like to avoid this, you can lightly toss the blueberries in flour (gluten free or regular) before adding them to the batter, to help prevent colour transfer.