Ingredients
Scale
- 1/4 cup (20 g) rolled oats
- 2 Tbsp (14 g) oat bran
- 2 Tbsp (15 g) flour of choice*
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) unsweetened vanilla almond milk
- 1/2 – 1 Tbsp (7–15 ml) maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup (35 g) fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C), and lightly spray an individual sized ramekin with cooking oil.
- In a medium-sized bowl, combine the oats, oat bran, flour, baking powder, and salt. Add the almond milk, maple syrup, and vanilla, mixing until well combined. Gently fold in the blueberries.
- Transfer the batter to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.
Notes
* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten-free ones
- Prep Time: 5 mins
- Cook Time: 20 mins
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