Blueberry Flax Oatmeal Cups
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2 cups rolled oats
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1 flax egg (1 tablespoon flaxseed + 5 tablespoons water)
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3 tablespoons avocado oil
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¼ cup honey (or maple syrup)
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon Bragg Apple Cider Vinegar
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½ cup Greek yogurt (can substitute for dairy-free yogurt)
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½ cup almond milk
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½ cup frozen or fresh blueberries
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1/3 cup chopped walnuts (optional)
In this recipe:
- Preheat the oven to 375ºF.
- Create a flax egg by combining flaxseed with water and let it thicken up.
- Meanwhile in a separate bowl, mix together the other ingredients.
- When the flax egg is ready, incorporate it into the bowl.
- Mix well and then grease a muffin pan with avocado oil.
- Pour the mixture in each hole.
- Bake for 20-25 minutes and let it cool before eating.
- Serve and enjoy!
