Blueberry Almond Oatmeal Bites

5:00 AM

Blueberry Almond Oatmeal Bites

Part two of Sunday's baking adventure. I came across this recipe originally through Bob's Red Mill's Instagram page and was intrigued so I went to Aggie's Kitchen to get the recipe. Blueberries happened to be on sale at the store so it seemed like perfect timing.





2 cups old fashioned rolled oats
2 tablespoons Bob's Red Mill Flaxseed Meal**
1/3 cup sliced almonds
2 tablespoons peanut butter
1 tablespoon pure vanilla
2 tablespoons honey
1/4 teaspoon cinnamon
1/2 teaspoon coarse salt
1 teaspoon baking powder
1 egg
3/4 cup almond milk (or any milk)
1/2 cup fresh blueberries


Preheat oven to 350 degrees. Lightly grease a 12-muffin pan with cooking spray or oil.
In a mixing bowl, combine oats with flaxmeal, almonds, peanut butter, vanilla, honey, cinnamon, salt and baking powder.
Whisk egg with milk in a separate bowl, add to oat mixture and stir until completely combined.
Gently fold in blueberries. Using a tablespoon, fill each muffin cup about 3/4 full, dividing batter evenly among all 12 cups. Gently press down on the batter in each cup before baking.
Bake for 17-20 minutes, or until golden brown.
Take out and let cool for 5 minutes.
Carefully run a knife around each oatmeal bite before turning over to release.
Serve immediately or serve at room temperature. Store in an air tight container for up to 5 days.

**I chose to omit this ingredient because I didn't have it.

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A home based baking business in Washington state.