Need a new on-the-go breakfast? This baked oatmeal muffins recipe is insanely easy to make ahead and reheat when you need breakfast in a flash. Studded with superfoods like omega-3-rich chia seeds, walnuts and antioxidant-packed blueberries, each muffin will power you up for whatever the day brings. At just 130 calories each, they’re as satiating as baked oatmeal and a great source of fiber — all with the convenience of a highly portable breakfast. Whip up a batch before the week begins (Meal Prep Sunday, anyone?), store your goodies in the freezer, and pop them in the microwave to reheat before you dash out the door.
Blueberry-Oatmeal Muffins Recipe
Serving Size: 1 muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
2 cups old-fashioned rolled oats (gluten-free)
1/2 cup walnuts
2 tablespoon chia seeds
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
2 cups non-dairy milk (almond or coconut works)
1/3 cup maple syrup
1 tablespoon orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup fresh blueberries
- Preheat oven to 350° F. Grease a muffin tin.
- In a large bowl, mix dry ingredients (oatmeal, walnuts, chia sees, baking powder, cinnamon, nutmeg and cardamon.) Set aside.
- In a separate bowl, whisk together eggs, milk, maple syrup, orange zest, orange juice and vanilla. Pour over dry ingredients and mix well.
- Gently stir in blueberries and spoon batter into muffin tin. Make sure the batter is evenly distributed in the muffin wells.
- Bake for 20 to 25 minutes.
- Remove and let cool.
For more recipes from Alexa, visit Simple Roots Wellness.