Anyone else obsessed with overnight oats?  How about if we turn those creamy oats into a breakfast muffin?  Not only are these muffins super easy but they are packed with so much healthy goodness!  Anything that can be done ahead of time yet can still be made healthy and super yummy is a winner for me. You agree busy mommas out there?

These muffins are flour-free, dairy-free, refined-sugar free, and are packed with two of my favorite ingredients for breakfast–OATS and BLUEBERRIES.  I mean what can go wrong with that? It’s also kid-approved!

We all know that oats are great for our bodies. It has tons of fiber and omega 3 which are highly beneficial for the heart, cholesterol control and overall health. It’s also very versatile so you can add it into most baked goods.  I haven’t tried using instant oats in this recipe but if you want to try it, I would probably reduce the liquid.

Blueberries on the other hand is a known superfood.  It’s packed with antioxidants that can fight inflammation.  It’s great for digestion and also does wonders for your skin. It’s even known as an anti-aging fruit so make sure to include it in your diet if you want to age gracefully.  If it’s not seasonal, you can go for frozen blueberries which is as good when added into baked goodies or enjoyed in smoothies.  I also added cacao nibs instead of chocolate chips which is a healthier option. It’s from raw cacao aka the healthiest kind of chocolate out there!

So what makes these muffins moist? It’s the soaking of the oats for hours in creamy nut milk and then the greek yogurt and the mashed bananas added the next day.  Plus the sweet and tangy blueberries that are bubbling its juices when these are baked.  Need I say more? Let’s get baking!

WHAT YOU’LL NEED

2 1/2 cups old fashioned rolled oats

1 1/2 cups unsweetened almond milk

2 tablespoons greek yogurt

1 large egg

1/2 over-ripe medium banana, mashed

1/3 cup pure maple or honey

1 teaspoon vanilla extract

1/4 teaspoon sea salt

2 tablespoons coconut oil, melted

1 teaspoon ground cinnamon

1 teaspoon baking powder

3/4 cup frozen or fresh blueberries (or any tart fruit of choice like raspberries, strawberries)

1 tablespoon cacao nibs (Other add-ons could be dark chocolate chips, walnuts, chia seeds, sunflower seeds)

Shredded coconut for topping

METHOD

Heat the oven at 375degF.  Line 12 muffin tins or just spray with baking spray.  In a medium bowl, mix the oats, milk, and yogurt. Cover and chill in the fridge overnight or at least 8 hours.

After soaking the oats, mix in a separate bowl the egg, mashed banana, coconut oil, maple, vanilla extract, baking powder, and salt. Gently pour into the soaked oats, mix until combined.  Don’t overmix otherwise it will come out dense.

Fold in the blueberries or other add-ons.  Scoop about 2 tablespoons into the lined muffin tins.  Sprinkle with shredded coconut on top.  Bake for about 15-18 minutes or until golden brown.  Let it cool before taking out of the muffin tins.  In that way it holds up its form better.  Chill for 4-5 days or freeze individually wrapped in foil for longer storage.

Share this recipe and tag me in Instagram @tara_fitfoodiemommy if you get to make these yummy muffins!