With the cold weather and being very ready for some warm weather which isn’t happening anytime soon, I wanted to bring an oatmeal bake with a fun fresh flavor! Who doesn’t love a blueberry muffin? It will make your house smell incredible and is toddler approved over here 🙂 I hope you love it!
-3 cups rolled oats (or quick oats)
-1 3/4 cup whole milk (or milk of choice)
-1/2 cup maple syrup
-1/3 cup butter, melted & cooled (or ghee or coconut oil)
-2 large eggs
-2 tsp vanilla extract
-1 tsp cinnamon
-1 tsp baking powder
-1 tsp lemon zest
-1/4 tsp sea salt
-1 1/2 cups blueberries, fresh or frozen
Preheat your oven to 350F degrees. In a large mixing, whisk together the eggs. Add in the maple syrup and milk and mix well. Next, pour in the melted and cooled butter and vanilla extract. Lastly, add in the oats, cinnamon, baking powder, lemon zest, sea salt, and blueberries. You can reserve some blueberries for topping or add extra on top! Mix until everything is well incorporated.
Next, spray or coat a 9×9 baking pan with oil or butter. Pour in the mixture and spread until even. Bake in the oven for 35-45 minutes. You want the middle to be set but still soft. Remove and let cool completely before slicing or serve warm! Cut into 6-9 squares depending on your hunger.
Best enjoyed with a dollop of yogurt, nut butter, a drizzle of milk or any toppings of your choice!
*Rolled oats vs. Quick oats- with give it more texture and more of a chew. Quick oats will give it denser more doughy texture. Use whichever your prefer! I typically enjoy the quick oats more!
*For Storage- Store in a covered container in the fridge for 3-4 days. I usually individually wrap pieces and freeze in a freezer bag. Thaw a slice in the fridge overnight and warm up in the oven/ microwave in the morning or enjoy cold!