Gluten Free Baked Oatmeal Cups
Gluten free non-stick cooking spray
2 cups certified gluten free quick cook rolled oats
1 teaspoon baking powder
½ teaspoon kosher or fine sea salt
1 large egg
1 cup almond milk
3 – 4 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup fresh blueberries
½ cup sliced almonds
Preheat oven to 350 degrees. Spray a standard muffin pan with cooking spray.
In mixing bowl, whisk together the oats, baking powder, and salt.
In another mixing bowl, mash the banana well with a fork. Add the egg, almond milk, maple syrup, and vanilla. Add the wet ingredients to the dry. Fold in the blueberries. Divide the mixture evenly among the prepared muffin tins. Sprinkle the tops of each with almonds. Bake for 25 minutes. Let cool in pan 5 – 10 minutes before removing. Can be stored in the refrigerator in a food storage bag for several days.