Serves a Party of 2
It was about time to hop on the baked oats trend that has apparently been a thing for a long time now. After a bit of brainstorming, I decided to create them with fresh blueberries and sunflower butter.
My favorite part about this recipe was how easy it was to prepare. The ingredients are simple, and aside from the blueberries, you just have to blend them up, add in the blueberries, and bake them in oven-safe bowls for 25 minutes.
When they were done baking, I was in for a dang treat. The smell in my kitchen was unreal, and the presentation of the oats was beyond my expectation since it was my first time making them. They almost looked like the mutation of a muffin, cookie, and oatmeal all in one, and all that was left to do was top them with cacao nibs and goji berries.
Ingredients:
- 1 Cup of Blueberries
- 1 Cup of Rolled Oats
- 3/4 Cup of Oat Milk
- 1/3 Cup of Applesauce
- 1/4 Cup of Ground Flaxseed
- 2 Tablespoons of Maple Syrup
- 2 Tablespoons of Sunflower Butter
- 1 Teaspoon of Avocado Oil
- 1/2 Teaspoon of Baking Powder
- Pinch of Salt
- 2 Tablespoons of Goji Berries (optional)
- 2 Tablespoons of Cacao Nibs (optional)
First, preheat the oven to 350 degrees.
In a high speed blender, pulse together the oats, oat milk, applesauce, ground flaxseed, maple syrup, sun butter, baking powder, and salt.
Stir in the cup of blueberries.
Lay down some avocado oil in the oven-safe. bowls, then transfer the mixture equally into them.
Bake for 25 minutes and top with cacao nibs and goji berries.
Plant Sugar Kitchen 