Ashley Holifield

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fave oat muffins four ways

When it comes to meal prep these muffins have been a staple for years! I love how easily they can be changed up and they are a quick grab and go breakfast or snacks!

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OAT MUFFINS FOUR WAYS

BLUEBERRY 

  • 4 cups old fashioned oats, gluten free certified if necessary

  • 1½ teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 2⅓ cup unsweetened almond milk

  • ¼ cup coconut sugar or brown sugar

  • 1 teaspoons vanilla extract

  • 1/4 cup pure maple syrup

  • 1 tablespoon coconut oil, melted

  • 1 cup blueberries, fresh or frozen

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.

  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.

  3. Bake oatmeal cups for 20 minutes, or until cooked through.

*Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

**To make multiple flavors in one batch, mix everything together except coconut oil and blueberries and divide into 4 separate bowls. Then mix in each flavors extras!

***Nursing mommas! Mix in 1 tablespoon of brewers yeast and 1 tablespoon of ground flax for a little milk boost!


CINNAMON ROLL 

  • 4 cups old fashioned oats, gluten free certified if necessary

  • 1½ teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 2⅓ cup unsweetened almond milk

  • ¼ cup coconut sugar or brown sugar

  • 1 teaspoons vanilla extract

  • 1/4 cup pure maple syrup

  • 1 tablespoon coconut oil, melted

  • 1/4 cup raisins

  • 1/4 cup crushed pecans

CARROT CAKE

  • 4 cups old fashioned oats, gluten free certified if necessary

  • 1½ teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 2⅓ cup unsweetened almond milk

  • ¼ cup coconut sugar or brown sugar

  • 1 teaspoons vanilla extract

  • 1/4 cup pure maple syrup

  • 1/4 cup apple sauce

  • 1/4 cup shredded carrot

  • 1/4 cup shredded coconut


PEANUT BUTTER BANANA CHIP

  • 4 cups old fashioned oats, gluten free certified if necessary

  • 1½ teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 2⅓ cup unsweetened almond milk

  • ¼ cup coconut sugar or brown sugar

  • 1 teaspoons vanilla extract

  • 1/4 cup pure maple syrup

  • 1 banana, mashed (2 if making all 12)

  • 1 tablespoon peanut butter

  • 1/4 cup chocolate chips


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