While searching for an alternative to oatmeal as a hot cereal, I ran across this recipe on “And Babies Don’t Keep.” Besides oats, it includes blueberries AND coconut oil. Oats are so good for us, both for our hearts and our brains. Still, sometimes I get tired of hot cereal.
This particular recipe appealed for several reasons. First, the oats, then because it uses coconut oil, and lastly because it includes blueberries. Oh, and lets not forget Greek yogurt. All four of those ingredients are so often recommended for a healthy diet. Oats and blueberries always make the top 10 lists for foods that may help prevent Alzheimer’s disease.
I’ve recently been reading about so many benefits of coconut oil that it has become a mission to use it more when I cook. Usually it can substitute for butter or oil. There has been so much press lately that it might actually help reverse early Alzheimer’s memory loss.
A doctor had amazing success using it in her husband’s diet. While it wasn’t an official study, the news was encouraging. Personally I’m in favor of doing anything possible—if it doesn’t have negative side effects—to help prevent or delay the disease. Coconut oil is a simple way to do that.
The only concern I’ve read is that it may increase cholesterol levels in higher amounts, so you should consult your doctor if that is a concern.
I’ve made a few changes to the original recipe. The mixture comes out very thick, but the muffins bake up beautifully. It’s a very tasty way to enjoy oatmeal as a change from hot cereal. It’s lightly sweet, bursting with blueberry goodness, and super satisfying.
Freezing the muffins worked beautifully too. Simply set them flat in a ziplock bag. (Once frozen they don’t have to be flat). Then pull out a serving at a time. That makes them so easy to take on the road, to work or anywhere you are headed. Head them in the microwave for one minute if you like them warm.
I’ll be keeping a batch of these on hand. I still like oatmeal too, but this makes a nice change, and it’s still filled with plenty of healthy ingredients.
Rating
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick oats
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain greek yogurt (like Fage)
- 4 tablespoons milk
- 2 large eggs, lightly beaten
- 4 tablespoons coconut oil (melt before adding)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 350.
- Spray a muffin pan (or use the paper liners)
- In a large bowl, combine the dry ingredients.
- In another bowl, beat the eggs, then add the yogurt, milk, melted coconut oil, and vanilla.
- Gradually stir the egg mixture into the dry ingredients until evenly blended.
- Add the blueberries very gently. (I used to make it easier to mix in)
- Divide batter into the 12 spaces of the muffin tin.
- Bake for 20 to 30 minutes, until set and lightly browned.
- Serve hot or cold.
- You can easily freeze these muffins as well.
- Just pull them out as you want one, and warm in microwave for 1 to 2 minutes.
The Misto Oil Sprayer
I use this bestselling mister to spray coat my silicone muffin pan. I prefer that to using liners when possible, since liners are often hard to peel off the muffin. This works fantastic. It’s also eliminated the need to buy expensive pan sprays. Olive oil or grapeseed oil is what I use.
Silicone Muffin Pans Rule!
One of the best purchases I’ve made this year. This handy little pan makes baking muffins, cupcakes, and mini egg dishes so much easier. The silicone cleans up far quicker than my old metal pans. I love that the pan can be twisted slightly to have the muffins pop right out. This is the pan I got. Silicone will be on my list for future purchases as well.
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