Original site: http://www.runningwithspoons.com/2014/07/29/blueberry-muffin-breakfast-bake/
Serving: 1
| Rolled oats | 1/4 cup |
| flour of choice | 2 tbsps |
| baking powder | 1/4 tsp |
| Salt | A pinch |
| unsweetened vanilla almond milk | 1/4 cup |
| maple syrup | 1/2 tbsp |
| Fresh blueberries | 1/4 cup |
Preheat oven to 375°F. Lightly spray an individual sized ramekin with cooking oil.
In a medium-sized bowl, combine the oats, flour, baking powder, and salt. Add the almond milk and maple syrup, mixing until well combined. Gently fold in the blueberries.
Transfer the batter to your greased ramekin, topping with a few extra blueberries. Bake for 20-25 minutes.