Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day!
Course
Breakfast
Cuisine
Egg-Free, Gluten-Free, Vegetarian
Keyword
gluten-free, oatmeal, oatmeal muffins
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings12muffins
Calories129kcal
AuthorJessica Levinson
Ingredients
3cupsquick cooking oats
1teaspoonground cinnamon
1/2teaspoonground nutmeg
1/4teaspoontable salt
1 1/2teaspoonsbaking powder
2cupsnonfat or low-fat milk
1/2cuppart-skim ricotta cheese
2tablespoonsmaple syrup
1cupfrozen wild blueberries(or other berries of choice)
Instructions
Preheat oven to bake at 350 degrees F. Spray a 12-cup muffin pan with cooking spray or line with paper muffin liners.
Combine the oats, cinnamon, nutmeg, salt, baking powder, and milk in a large mixing bowl. Add the ricotta cheese and maple syrup and stir well to combine. Gently fold in the blueberries.
Using a ladle or small measuring cup, divide the oatmeal mixture among the muffin cups. Bake for 30-35 minutes until a toothpick comes out clean. Let cool in the pan for a few minutes before running a knife around the edge of the muffins to remove and let cool completely on a cooling rack.
Store in an airtight container in the refrigerator or freezer.
Recipe Notes
Serving suggestion: Serve oatmeal cups with a side of fruit and spread with your favorite nut butter or topped with a dollop of yogurt.