Oatmeal is the best friend of many runners. With fiber, protein, carbs and a low glycemic index, it has all the things runners need. If you’re looking for a new way to enjoy this power food, whip up a batch of these baked blueberry oatmeal cups. They’re super easy to make and freeze well. Delicately sweet and packed with energizing goodness, they may not last long if your kids get ahold of them. As such, we recommend you make a double batch (or hide them well in your freezer).
Makes 12 muffins
Baked Blueberry Oatmeal Cups
- 3 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey
- 1 cup ripe banana, mashed about 2 bananas
- 1 tsp vanilla extract
- 1 cup almond milk
- 1 cup fresh blueberries
- Preheat oven to 350 degrees F. Line a 12-muffin tin with cupcake holders.
- In a large mixing bowl, combine the oats, cinnamon, baking powder and salt. Stir and set aside.
- In another large bowl, mash the bananas. Add the eggs, honey, milk and vanilla and whisk until combined.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in the blueberries with a spatula.
- Divide the batter between the cupcake holders, filling each one to the top.
- Bake for 25-30 minutes or until the tops are lightly browned and the center of each oatmeal cup is firm.
- Remove from oven and cool completely. Store in an airtight container or freeze.