Baked Oatmeal Breakfast Muffins

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Make a batch of these easy blueberry banana baked oatmeal cups for a week of on the go breakfast or grab and go snacks. This recipe is vegan, free of refined flours and sugars, yet tasty and packed with goodness.

These oatmeal cups pack a punch of fibre, complex carbohydrates for lasting energy, some plant based protein and healthy fats to keep you going! 


1 ripe banana mashed
1 cup unsweetened almond, cashew or any other non dairy milk
2 tbsp ground flax seeds or chia seeds
2 tbsp coconut oil, melted
1 cup berry of choice: blueberries, raspberries (fresh or frozen)

1 tsp cinnamon
2 cups whole flake rolled, or old fashioned oats (certified Gluten Free for celiac)
1/2 tsp vanilla extract or vanilla bean powder
1/2 tsp aluminum free baking soda
1 pinch sea salt

Optional Toppings: 
1/4 cup chopped pecans, walnuts, almonds, hazelnuts or shredded coconut

To Assemble: 
1. Preheat oven to 350
2. Place ground flax or chia seeds in a small bowl and stir in 4 tbsp water, leave to thicken while preparing the rest of the batter
3. Mash banana in a separate medium sized bowl, stir in remaining liquid ingredients
4. In another separate bowl stir together all dry ingredients
5. Lightly grease a 12 cup muffin pan with an additional tsp of coconut oil
6. Stir thickened seed water into your wet ingredients. Next stir all wet ingredients into dry, just until combined, then fold in your berries
7. Fill 12 muffin cups evenly with batter, top with optional chopped nuts
8. Bake on the middle rack of your preheated oven for 18-20 minutes, until edges are slightly golden brown and the middle has firmed slightly.  Cool oatmeal cups at least 10 minutes before removing from pan


Store baked oatmeal cups in a sealed container in refrigerator up to one week, or freeze up to 2 months in a tightly sealed bag.