Gluten-Free Wild Blueberry & White Chocolate Oatmeal Cups

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1 cup frozen Wild Blueberries
3 cups old-fashioned (gluten-free) oats
3 small ripe bananas, peeled
½ cup milk (dairy or non-dairy)
¼ cup honey
2 teaspoons baking powder
1 teaspoon vanilla
½ teaspoon salt
3-4 tablespoons white chocolate chips (to taste)
  1. Measure out the frozen Wild Blueberries and set aside.
  2. Preheat oven to 375 degrees. Line a muffin tin with liners.
  3. Place oats in a food processor or blender and process for 10 seconds until some of the oats finely ground (some will still be in larger pieces).
  4. In a mixing bowl, mash the bananas well. Add the milk, honey, baking powder, vanilla, oats, and salt and stir well to combine.
  5. Fold in the white chocolate chips, then gently fold in the Wild Blueberries. The mixture will be wet, not thick like muffin batter.
  6. Spoon the mixture into the liners, which will be very full.
  7. Bake for 20-25 minutes or until tops are browned and mixture looks completely set. (Makes 12)

 

A couple quick notes:

*When they’re still warm, the oatmeal cups will stick to the liners. As they cool, they’ll be much easier to remove.

*Because they’re so moist, these oatmeal cups do best kept in an airtight container in the refrigerator. They also freeze well.