Makes 12 servings
Ingredients
Muffins
2 cups Rolled Oats
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp salt
1 cup milk of choice
2 eggs
¼ cup honey
1 tsp vanilla extract
1 cup fresh blueberries
1 scoop vanilla protein powder
Icing (optional)
1 cup yogurt (we used Forager’s vanilla cashew yogurt)
2 tbsp honey
Instructions
Preheat oven to 350℉. Generously grease a 12-cup muffin pan.
In a medium bowl, mix together rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, mix together milk, eggs, honey, and vanilla until combined. Add dry ingredients to the bowl and mix until well combined. The mixture will be liquidy.
Using a large spoon, distribute the mixture evenly between the muffin cups. Top each cup evenly with blueberries.
Bake for 25-27 minutes, or until the top of the cups are firm. Remove from the oven and cool in the pan for 5-10 minutes.
Make the icing. Mix the yogurt and the honey until fully incorporated. Drizzle over the Baked Oatmeal Cups.