Mini Blueberry Baked Oat Cups (Nut-Free, Dairy-Free Option)
Oatmeal 🤝🏼 Muffins
These mini blueberry baked oat cups made with Vanilla Granola Butter® are the perfect make-ahead breakfast or snack!
Here's what you'll need:
🫐 1 ½ cups old fashioned rolled oats
🫐 ½ tsp baking powder
🫐 ½ tsp cinnamon
🫐 ¼ tsp salt
🫐 2 eggs, beaten
🫐 1 banana, mashed
🫐 ½ cup milk of choice
🫐 2 tbsp maple syrup
🫐 ½ tsp vanilla extract
🫐 ¼ cup + 2 tbsp Vanilla Granola Butter®
🫐 ⅓ cup blueberry jam (or flavor of choice)
🫐 ¼ cup greek yogurt + 1 tbsp honey (for the greek yogurt topping - can omit if dairy-free)
Here's what you'll do:
🫐 Preheat oven to 350F. Spray a mini muffin pan with non stick cooking spray or line with cupcake liners.
🫐 In a bowl, combine the rolled oats, baking powder, cinnamon, and salt.
🫐 Then, add in the mashed banana, beaten eggs, maple syrup, vanilla extract, and Vanilla Granola Butter® to the oat mixture. Stir until combined, then let sit for 10 minutes to thicken.
🫐 Spoon the batter into the prepared muffin tin, filling each well about ¾ of the way full.
🫐 Make a well in the center of the batter for each muffin, and then add ~1 tsp of jam to each.
🫐 Bake for 13-15 minutes, or until the edges are golden brown and the inside is cooked. Let cool for 10 minutes.
🫐 In a small bowl, combine the greek yogurt and honey for the greek yogurt topping, if using.
🫐 Once cooled, top the oat cups with the greek yogurt topping. Enjoy!