Baked oatmeal muffins

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Blueberry and walnut baked oatmeal muffins

The perfect portable breakfast, ideal snack in the evening with a cup of tea or simply if you fancy something sweet after dinner. The blueberries and sweet freedom deliver the right amount of sweetness, keeping it healthy! Sweet freedom fruit syrup is available in any of the health shops. This is a good staple to have in your cupboard as it can be used for baking or added to tea and coffee or drizzled over porridge. It contains only 13 calories per teaspoon… what’s not to love!!

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These yummy oatmeal muffins are just the right size (in my opinion) I used medium sized cupcake cases…. not the small bun cases or the big muffin cases… the in-between ones!! I had one of these for breakfast this morning with some grapes and a cup of green tea and it was delicious… the perfect balance to start your day.

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Tomorrow morning I’m thinking of having one slightly heated with some greek yoghurt and mixed berries.

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Here’s what you’ll need:

180g oats
1 tsp baking powder
250 ml almond milk
2 tbsp sweet freedom fruit syrup or honey
1 egg
2 tsp vanilla
75g blueberries
1 tbsp desiccated coconut
1/2 tsp chopped walnuts

Here’s what to do:

Mix all together in a large bowl
Fill cupcake cases with mixture
Bake in the oven @ 170 deg c for 30 mins
Add 5 minutes if u like them very firm,I like them a little goey… Like baked oatmeal!!

Storage:

Muffins can be kept at room temp for up to 3 days in an airtight container, with 2 layers of kitchen towel in the bottom of the container and 2 on top of the muffins (stops them from going soggy)

If they are for bringing to work in a lunchbox, I prefer to pop them into a freezer bag and keep in the freezer. Take 1 or 2 out the night before to thaw or pop into the microwave to heat up.

 

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Enjoy,

Aimee ❤

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