2 cups rolled oats
1 flax egg (1 tablespoon flaxseed + 5 tablespoons water)
3 tablespoons avocado oil
¼ cup honey (or maple syrup)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon Bragg Apple Cider Vinegar
½ cup Greek yogurt (can substitute for dairy-free yogurt)
½ cup almond milk
½ cup frozen or fresh blueberries
1/3 cup chopped walnuts (optional)
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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!