OK, these are not cupcakes. But oh what one can get a child to happily eat if topped with whip cream 😉 To Kirk and I, they are a baked oatmeal ready to grab. Walker saw his plate and was excited and said “Breakfast Cupcakes!”. Hahhah!
I could have a freezer full of these now! They have opened up breakfast, both Walker and Alistaire love them. They can eat with their hands. They are covered in whipped cream.
And oh, Kirk and I can have ours drizzled with a bit more maple syrup 😉
Blueberry Oatmeal Breakfast Cupcakes
- 2½ cups old-fashioned oats, gluten-free if needed
- 1½ cups unsweetened coconut milk
- 1 Tbsp ground flaxseed meal
- 3 Tbsp water
- 1/3 cup pure maple syrup
- 2 Tbsp olive oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ¾ cup blueberries, frozen or fresh
Put oats in mixing bowl, add coconut milk, stir and tightly cover. Refrigerate for 4 to 6 hours, till most of the milk is absorbed.
Preheat oven to 375°, spray a 12 count muffin tin with cooking spray, or liberally oil. A plain metal tin works better than nonstick.
Add flaxseed meal and water to a small bowl, whisk till smooth. Add in maple syrup, olive oil, vanilla, cinnamon, salt and baking powder. Beat smooth, then pour over oats, stir till mixed.
Divide evenly between tins. Sprinkle blueberries on top, gently pressing down.
Bake for 30 minutes, remove and let cool for 15 minutes. Run a thin metal offset spatula or knife around to loosen and pop out. Serve warm, or chill in refrigerator, covered.
To reheat, place on a plate, microwave for 1 to 2 minutes. Drizzle more maple syrup on top.
PS: Love oatmeal for breakfast? Be sure to check out Oats Gone Wild, available in print and Kindle: