Baked Oatmeal Cups: Vegan & Gluten Free

For the Wet

• 1/4 cup Almond Butter all natural
• 1/4 cup Maple Syrup
• 1 cup Oat Milk or other dairy-free milk alternative (almond, coconut, cashew)
• 2 tbsp Flax Seeds ground
• 1 tsp Vanilla
• 1 tsp Coconut Oil

For the Dry

• 2 cups Rolled Oats
• 1/2 cup Oat Flour
• 1/2 tsp Cinnamon
• 1 tsp Baking Powder
• 1/4 cup Genuine Health Protein Powder
• 1/2 tsp Sea Salt
• 1 1/2 cups Frozen Blueberries thawed

1. Preheat the oven to 350ºF (177ºC) and grease a muffin tin with oil, or use liners.
2. In a medium sized bowl, add the wet ingredients, from the almond butter through to the coconut oil and mix well to combine.
3. In a large bowl, add the dry ingredients from the rolled oats through to the sea salt and mix well.
4. Add the wet ingredients into the dry and stir until combined. Fold in the blueberries and stir once again.
5. Divide the mixture into the muffin cups and place in the oven to bake for 20 minutes.
6. Remove from the oven, let cool and then take out the muffins and cool on a cooling rack for 15 to 20 minutes. Store leftovers in a sealed container in the fridge for up to 5 days or freeze for longer.