This is one of my absolute favorite gluten-free breakfast staples. I adapted this recipe from the March/April 2014 edition of EatingWell magazine, but made it egg-free to accomodate my newly-discovered egg allergy. For a dairy-free option, coconut milk or almond milk can be substituted for the skim milk. You can view the original recipe here.
Oatmeal Blueberry Breakfast “Muffins”
(makes 10 larger muffins or 12 smaller muffins)
2 1/2 cups gluten-free rolled oats
1 1/2 cups low fat milk (or coconut milk or almond milk)
1/4 cup + 2 Tbsp unsweetened applesauce
1/3 cup maple syrup (or honey)
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp baking powder
1/4 tsp sea salt
3/4 cup blueberries, fresh or frozen (I love Trader Joe’s frozen organic wild blueberries)
- Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until the liquid is absorbed (I usually let them soak overnight).
- Preheat oven to 375°F. Line 12-cup muffin tin with parchment liners (these are my current favorite).
- Stir all ingredients except blueberries into the soaked oats until well combined. Divide mixture among the muffin cups and top each with ~1 Tbsp blueberries.
- Bake muffins 25-30 minutes, or until the spring back when touched. Let cool in pan for ~10 min, then remove.
These muffins are delicious warm, but can also be cooled on a drying rack and refrigerated or even frozen. I think these taste especially good with some Kerrygold butter – yum!