It never fails that I have left over oatmeal.
I soak a batch of oatmeal over night, throw some maple syrup and blueberries in the next morning and cook it a bit. We all eat (some of us more than others…) and I still have a lot left over. I stick it in the refrigerator only to throw it out a few days later.
If I had a nickel for every time I threw a bowl full of oatmeal away…
I came up with the recipe this morning and it turned out very well.
I had already added in a few tablespoons of maple syrup, a sprinkle of salt and a handful of blueberries to my oatmeal.
This recipe makes about 12 muffins.
You could add a streusel topping if you wanted. I plan on feeding these to Isla, so I figured a crunchy topping wouldn’t be the best for her.
And of course – they go perfectly with a hot cup of coffee.
Day old oatmeal never looked so good.
- 2-3 cups cooked gluten free oatmeal (preferable oatmeal that has been soaked overnight)
- 2 eggs
- ⅓ cup maple syrup
- 1 tsp baking soda
- 1 tsp vanilla
- ½ tsp salt
- 1½ cups almond flour
- ½ cup blueberries
- Mix the cooked oatmeal with the eggs, maple syrup and vanilla.
- Mix well.
- Add in the baking soda, salt and almond flour.
- Add in the blueberries.
- Bake 350 degrees for about a half an hour or until done.