Blueberry Vanilla Baked Oatmeal Cups

Oatmeal is one of my breakfast favorites, but with precious time in the morning, it can be tough to make the time to sit down + eat a meal. On very busy mornings I tend to opt for more portable foods, but with these baked oatmeal cups — I can have the best of both worlds! This recipe is a snap to throw together + it’s even vegan + gluten free! Feel free to customize the recipes to suit your tastes! You can change up the berries, or toss in a handful of nuts or chocolate chips — the world is your oyster ; )

INGREDIENTS

*makes 12 muffins — the perfect amount to last throughout the week!

2.5 cups Rolled Oats

1 cup of Blueberries

2 cups of Milk [I used cashew milk, but feel free to use whatever you have on hand!]

2 tbsp Chia seeds

1.5 tbsp Agave Nectar

1 tbsp melted Coconut Oil

2 tsp Vanilla Extract

2 tsp Baking powder

1 pinch of Salt

12 Baking Cups

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DIRECTIONS

#1] Preheat the oven to 350 degrees + line a muffin tin with the baking cups.

#2] In a very small bowl combine 2 tbsp chia seeds with ½ cup of the milk. Stir to mix + let sit for about 20 minutes, or until a chia pudding has formed. Combine the oats, blueberries, salt + baking powder in a large mixing bowl. In a smaller bowl combine the remaining milk, vanilla extract, agave + coconut oil. Whisk the wet ingredients until fully combined.

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#3] Pour the wet ingredients into the large bowl of dry ingredients and stir to mix. Once the chia pudding has set, add the chia to the mixture + stir once more.

#4] Spoon the mix into the baking cups + pop into the oven.

#5] Bake the oatmeal cups for about 35 minutes, or until slightly golden brown on top.

IMG_0673#6] Remove from the oven, set aside to cool + EAT UP!

*Any leftover oatmeal cups can be stored in an airtight container in the fridge!

 + Teresa [@tasandoval], OSU CHAARG]

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