These muffins make for a healthy gluten-free breakfast on the go. We used an egg replacer here to make them vegan as well. They keep well for a couple of days in an airtight container or freeze for up to two months.
2½ cups rolled oats
1½ cups almond milk
1 large egg or egg alternative
1/4 cup pure maple syrup
2 tablespoons canola oil
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup blueberries
Combine oats and almond milk in a 32 ounce mason jar. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours or overnight.
Preheat oven to 375°F. Grease a 12-cup nonstick muffin tin with cooking spray. or a butter alternative.
Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about ¼ cup each). Top each with 1 tablespoon blueberries.
Bake the oatmeal muffins until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.