Banana Blueberry Oat Cups

  in Breakfast, Gluten-Free, Recipes

Soaking oats in an acidic medium for at least 12 hours helps to break down the phytates and make the oats more digestible and nutrient-dense. But you can skip this step if you prefer and just mix it all up and bake it.

1 large ripe banana
3 cups rolled oats
1 ½ cups milk of your choice, dairy or non-dairy
1/2 teaspoon cider vinegar
⅓ cup cane sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon sea salt
1 teaspoon baking powder
1/2 cup blueberries

  1. Mash the bananas in a large bowl until smooth and creamy. Mix in the milk, sugar, eggs, cinnamon, vanilla, and sea salt. Cover bowl with a plate or dish towel and let sit on the counter overnight.
  2. In the morning or the next day, heat oven to 375°F. Grease or spray a standard muffin tin with cooking spray. Mix the baking powder into the soaked oat mixture. Fold in the blueberries. Portion batter evenly into the muffin cups and bake for 25 – 30 minutes until set and lightly browned.

These will stay fresh in the refrigerator for several days, and a couple months in the freezer.