Breakfast prep on busy weekdays requires Baked Blueberry Muesli Cups. One as you leave will get you going! Gluten-free oats, maple syrup, and fresh blueberries make this simple meal wonderful.
– 3 cups rolled oats– 1 tsp. baking powder– 3/4 tsp cinnamon– 1/4 tsp salt– 2 egg– 1 cup milk of choice (I used almond)– 1/2 cup maple syrup– 1 tsp vanilla– 1 cup fresh blueberrie– 1 cup chopped walnuts (optional)
Ingredient
Direction
1
Set oven temperature to 350 degrees Fahrenheit. Muffin tin should be greased or lined.
2
Combine the oats, baking powder, cinnamon, and salt in a large basin.
3
Whisk the eggs, almond milk, vanilla, and maple syrup in a medium-sized bowl.
4
Stir together the dry ingredients and add the wet ones. Stir in nuts and blueberries gently.
5
Cup by cup, fill muffin tray to the brim. Bake for 25 to 27 minutes at 350°F.
6
After allowing it to cool for ten minutes in the tin, move it to a wire rack to complete the cooling process.
7
Allow to cool fully before putting in the refrigerator. They can be frozen for up to six months, or they can last up to a week.