~ Eating Well
2 1/2 c. rolled oats
1 1/2 c. milk
1 egg, lightly beaten
1/3 c. pure maple syrup
2 T. canola oil
1 t. vanilla
1 t. cinnamon
1 t. baking powder
1/4 t. salt
3/4 c. blueberries, fresh or frozen
Combine oats and milk in a large bowl. Cover, then place in the fridge for 8-12 hours, until most of the liquid has been absorbed.
Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.
Add egg, syrup, oil, vanilla, cinnamon, baking powder, and salt to the oats, stirring until well combined. Scoop about 1/4 cup of the batter into each muffin cup. Top each muffin with 1 tablespoon of blueberries.
Bake 25-30 minutes or until they spring back when touched. Leave in muffin tin to cool for 10 minutes before removing.
Notes: Neither the form nor the texture of these resemble cake, but they're pretty good! Shaped like a muffin, the texture is like a cross between the baked oatmeal recipe we like, our frequent bowls of oatmeal, and your average muffin.
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