Recipes
Blueberry Pecan Oatmeal Bake Muffins
Back
Share
Organic Valley Logo
Share your finished recipe with #OVRECIPES
Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Learn More

Blueberry Pecan Oatmeal Bake Muffins

When you want a bowl of oatmeal but don’t have time to sit down, these Blueberry Oatmeal Bake Muffins are just the ticket. Make a double batch and stash them in the freezer for busy mornings.

15 MIN PREP
20 MIN
35 MIN TOTAL
12 servings
Ingredients
1 ½ cup old-fashioned rolled oats
A bowl of whole wheat flour.
½ cup gluten-free flour, blend of choice
A bowl of whole wheat flour.
1 teaspoon baking powder
½ teaspoon baking soda
Ground Cinnamon
¼ teaspoon ground cinnamon
Ground Cinnamon
Two nutmegs with ground nutmeg on the side.
¼ teaspoon ground nutmeg
Two nutmegs with ground nutmeg on the side.
Coarse Sea Salt
¼ teaspoon table salt
Coarse Sea Salt
1 Organic Valley Large Egg, beaten
ice cream
¾ cup yogurt
ice cream
¼ cup Organic Valley milk
A glass bottle of maple syrup.
¼ cup honey or pure maple syrup
A glass bottle of maple syrup.
A small bottle of vanilla extract.
1 teaspoon pure vanilla extract
A small bottle of vanilla extract.
1 cup organic blueberries, frozen or fresh
Pecans
½ cup pecans, toasted and chopped
Pecans

Directions

Preheat oven to 350 F. Spray the muffin pan wells with cooking spray or grease with oil. (or use paper or silicone muffin liners). Set pan aside.
In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In another bowl, whisk together egg, yogurt, milk, maple syrup and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in blueberries and pecans.
Divide the batter among the 12 muffin wells.
Bake for 18-20 minutes or until muffin centers are firm to the touch. Allow the muffins to cool for 5-10 minutes before transferring to a wire rack.
After muffins have cooled completely, transfer to an airtight container and store in the fridge for up to 5 days, or freeze for up to 3 months. Pro tip: Use whatever berries you have on hand or what sounds good to you! This recipe is perfect for weekend meal preps and is freezer-friendly.
© The Real Food Dietitians 2024. All rights reserved.
Apple Cinnamon Breakfast Oat Cookies
Related Recipe

Apple Cinnamon Breakfast Oat Cookies

Make it
Product used in this recipe