Quick and healthy grab-and-go breakfast. Easy to make, just need a little forethought to soak the oats in the almond milk.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
8 hrs 10 mins
total:
8 hrs 50 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.

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  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.

  • Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.

  • Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.

Cook's Note:

You could use raspberries, blueberries, cranberries, or a mixture.

Nutrition Facts

134 calories; protein 3g 6% DV; carbohydrates 22.7g 7% DV; fat 4g 6% DV; cholesterol 0mg; sodium 119.2mg 5% DV. Full Nutrition
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