Blueberry Muffin Breakfast Bake

• Vegan

• Produce

  • 1/4 cup Blueberries, fresh or frozen

• Refrigerated

  • 1/4 cup Vanilla almond milk, unsweetened

• Breakfast Foods

  • 1/4 cup Rolled oats

• Condiments

  • 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Baking powder
  • 2 tbsp Flour
  • 2 tbsp Oat bran
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

Found on runningwithspoons.com

Description

Ingredients

• 1/4 cup (20 g) rolled oats
• 2 Tbsp (14 g) oat bran
• 2 Tbsp (15 g) flour of choice*
• 1/4 tsp baking powder
• pinch of salt
• 1/4 cup (60 ml) unsweetened vanilla almond milk
• 1/2 - 1 Tbsp (7-15 ml) maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup (35 g) fresh or frozen blueberries

Directions

• Preheat your oven to 375°F (190°C), and lightly spray an individual sized ramekin with cooking oil.
• In a medium-sized bowl, combine the oats, oat bran, flour, baking powder, and salt. Add the almond milk, maple syrup, and vanilla, mixing until well combined. Gently fold in the blueberries.
• Transfer the batter to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.