Sometimes waking up to start a new week on a Monday morning can feel a little rushed. We’ve
certainly been there! But over the years we’ve discovered that a little planning ahead of time can turn the
weekday-morning hustle into something a little less stressful. Let’s make the start of your weekday into
something you actually look forward to! Sometimes waking up to start a new week on a Monday morning can feel a
little rushed. We’ve certainly been there! But over the years we’ve discovered that a little planning ahead of
time can turn the weekday-morning hustle into something a little less stressful. Let’s make the start of your
weekday into something you actually look forward to!
One of the easiest ways to streamline your morning routine is the Grab & Go Breakfast. After the weekend,
it’s nice to get back to eating better and starting the morning with a lighter and healthier breakfast option
sets you up for a successful day. Because fresh blueberries can usually be found year-round, these Baked
Blueberry Oatmeal Cups are a yummy option and only take a few quick minutes to throw together. They have a
slightly chewy texture and are sweetened with some honey and just a touch of brown sugar. They are perfect to
grab and quickly out the door. Or if you are working from home and have a little extra time, warm them up and
put them beside a little bit of your favorite Greek yogurt.
Store them in the refrigerator and they will be good for up to five days!
Here’s the recipe!
3 C old-fashioned rolled oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 C milk (can substitute Almond milk here)
2 large eggs
1/4 C honey
1-2 TBS brown sugar, depending on desired sweetness
1 tsp vanilla extract
1 C fresh blueberries
Preheat oven to 350° F. Prepare a 12-count muffin pan with preferred non-stick method.
Add oats, baking powder, cinnamon, and salt to a large bowl. Mix until combined well.
In a separate bowl, combine the eggs, milk, honey, brown sugar, and vanilla.
Add the dry ingredients to the wet ingredients and mix until well combined. It will be a little wet- that’s
Using a scoop, evenly distribute the mixture between all 12 muffin cups.
Even distribute the blueberries into each muffin by gently pressing them into the top. (As an alternative, you
can mix them into the mixture instead).
Bake at 350° for 25-27 mins, or until the muffin tops are firm.
Remove from the oven and cool in the pan for 5-10 mins.
Remove from pan and transfer to a wire rack to finish cooling.