Blueberry Ginger Oatmeal Cups

Breakfast can become pretty mundane when rotating the same basic allergen-free ingredients over and over. These little treats add a tasty twist to your morning oatmeal! Not to mention, they are surprisingly easy to make and require just one mixing bowl and only a few ingredients. They are fun for kids, too, since they can be picked up and look like a muffin (a little breakfast suprise!). I topped mine with a dollop of unsweetened coconut yogurt to add a little coconutty goodness and texture, but these little cups are yummy on their own. They are dairy-free, egg-free, nut-free, gluten-free and vegan, and use no refined sugar. Enjoy!

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Blueberry Ginger Oatmeal Cups

• 2 cups gluten-free old fashioned rolled oats

• 1 cup + 2 tablespoons rice milk (I use Organic Rice Dream Original Enriched)

• 1/2 teaspoon ground ginger

• 1/2 teaspoon cinnamon

• 1/2 teaspoon baking powder (see recipe for Corn-Free Baking Powder)

• 1/4 teaspoon Himilayan salt

• 2 tablespoons coconut sugar

• 2 tablespoons raw agave

• 1/2 cup fresh blueberries

• Coconut yogurt (optional - I use SO Delicious unsweetened coconut yogurt)

Preheat oven to 375°F.

Mix all ingredients in a mixing bowl until combined well.

If not using a non-stick muffin tin, grease the inside of the tin with grapeseed oil or cooking spray. Spoon the mixture into the muffin tin, mixing every few scoops to keep the liquid incorporated into the mixture. Fill each cup about 2/3-3/4 full. (This will almost fill a full tray - it makes about 10 oatmeal cups.)

Bake for 20 minutes. Spoon a dollop of coconut yogurt on top, if desired. Enjoy!