Baking is my first cooking love, and it's something I rarely do anymore. When I bake, I eat what I baked. And, I don't just try or sample, I keep eating and eating and eating. So, usually I bake for a special occasion when I'm taking it to someone else's house or entertaining. A few weeks ago we had a rare weekend with no real plans and I was in a baking mood. I took a recipe from the Emily Bites blog and made a few changes to use some Meyer lemons we had that were ripe and some blueberries in the refrigerator. They were delicious! And, with the exception of 3 of them, I think I ate them all.
They look like muffins but you have to think about them like baked oatmeal because that's really the consistency. If you use GF oats, they are gluten free. If you do Weight Watchers, they are 2 points apiece under the new plan.
Lemon Blueberry Oatmeal Singles (makes 12)
adapted from Emily Bites
2 c. old fashioned rolled oats
1/3 c. packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1 egg white
1/2 c. unsweetened almond milk
3/4 c. plain fat free Greek yogurt
2 T freshly squeezed lemon juice (I used Meyer lemons)
zest of one large lemon
1 cup blueberries
Preheat oven 350. Lightly spray a muffin tin with cookie spray.
Whisk together the egg white, egg, almond milk, yogurt, lemon juice and zest in a large bowl. Add the dry ingredients and stir until blended together. Stir in the blueberries. Spoon the mixture evenly between 12 muffin cups. Bake for 20 minutes or until the oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
