⅓cupdried blueberrieschopped, or other dried fruit
1organic egg
2tbspalmond butteror other nut butter
¾cupnon-dairy milk
Instructions
Preheat the oven to 350°F. Grease muffin cups with coconut oil or line with paper muffin liners.
Whisk all of the dry ingredients in a large bowl. In a separate bowl, whisk together the egg and nut butter until smooth, and then then whisk in the milk. Pour the wet ingredients into the dry ingredients and stir until combined.
Scoop the oatmeal mixture evenly in the muffin pan, filling each one up to the top. Bake for 25 to 30 minutes. Run a paring around each muffin and turn out onto a cooling rack to cool completely.
Notes
Make ahead tip: These easy, on the go oat cups can be made in advance and kept in an airtight container at room temp for 3 days. Or double the batch, individually wrap, and keep in the freezer for an easy snack!