½ cup California Giant Blueberries
½ cup California Giant Strawberries, chopped
1 cup soy milk (or your milk of choice)
⅓ cup pure maple syrup
2 large eggs
2 tbsp avocado oil
1 tsp vanilla extract
1 ¾ cup quick-cooking oats
½ cup pea-based plant protein powder
¾ tsp baking powder
½ tsp fine sea salt
2 tbsp chia seeds
Prep Time: 5 mins
Cook Time: 20 mins
Servings: 12 Oatmeal Muffin Cups
1 Preheat oven to 350º F and grease a 12-cup muffin pan.
2 In a large bowl, whisk together milk, maple syrup, eggs, oil, and vanilla. Add in quick oats, protein powder, baking powder, salt, and chia seeds. Stir gently, then fold in blueberries and chopped strawberries.
3 Evenly distribute oatmeal mixture into the greased muffin pan, filling each about ¾ way full.
4 Bake for 18–22 minutes, or until tops are lightly golden.
5 Allow oatmeal cups to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
6 Store oatmeal cups in the fridge for up to 5 days. Enjoy!
To learn more about California Giant Berry Farms, visit www.calgiant.com
