Want to start your morning off with this power packed breakfast! My blueberry and lemon baked oatmeal is easy to make and reheats beautifully so that you can have a healthy breakfast all week long!
Ingredients:
- 2 1/2 cups old-fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup milk (almond, coconut or other)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- zest of 1 lemon
- 1½ cups blueberries, fresh or frozen**IF YOU USE FROZEN BERRIES OF ANY KIND defrost them the night before and separate them from their juice, otherwise there will be too much liquid.
- Preheat oven to 350ºF and spray a cupcake pan with nonstick cooking spray. I used 12 cupcake pan.
- Add oats, brown sugar, baking powder, cinnamon, and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, egg, lemon juice, vanilla, and lemon zest. Slowly pour in the melted butter, whisking constantly.
- Add the oat mixture and blueberries to the wet ingredients and stir to combine. Transfer to a greased cupcake pan using a 1/2 measuring cup to scoop out ingredients and bake for 20 minutes. I got 9 cupcakes from this recipe. Cool slightly before serving. One cupcake per serving. Store in an airtight container in your fridge for up to 5 days, or in the freezer. The great thing about these oatmeal cupcakes is that you can use the recipe above as your base and swap out with different fruit…such as peach and coconut, banana and peanut butter, apricots and almonds, dark chocolate chips and cranberries. The combo’s are endless!
