Blueberry Muffin Baked Oats With Crumb Topping
The best vegan blueberry muffin baked oatmeal recipe.
Ingredients
Oatmeal Batter
- 1/2 cup quick oats
- 3 tbsp blueberries (I used frozen wild blueberries)
- 1/4 tsp baking powder
- 1/2 cup water
Oat Crumble
- 1/2 tbsp quick oats
- 1 tsp pure maple syrup
Toppings
- 1 tbsp creamy peanut butter
- pure maple syrup to taste
Instructions
- Preheat the oven to 350° F.
- Add 1/2 cup of quick oats, the water, and the baking powder to a high speed blender or food processor.
- Blend until a smooth oatmeal batter forms.
- Gently fold two tablespoons of blueberries into the batter. If using frozen blueberries, make sure to heat them in the microwave and rinse and dry them thoroughly before folding them into the batter.
- Pour the oatmeal batter into an oven safe dish or ramekin.
- Add the other tablespoon of blueberries on top of your oatmeal batter.
- In a separate bowl, combine 1/2 tbsp of quick oats and 1 tsp of pure maple syrup to form the oat crumb topping.
- Evenly distribute the oat crumble on top of your oatmeal batter.
- Bake the oatmeal for about 25 minutes, or until the desired consistency is achieved.
- Drizzle on the peanut butter and add pure maple syrup to taste.
- Dig in and enjoy!
Notes
nomeatfastfeet.com