Kathy’s Whole Grain Breakfast Muffins
Breakfast is definitely our favorite meal. Each day usually starts with my go-to—a bowl of sprouted oatmeal porridge with lots of toppings. However, sometimes life gets busy and a faster breakfast is needed. That is when a nutritious whole grain breakfast muffin can be a great option.
These healthy breakfast muffins are made with nutrient dense sprouted oats (both rolled oats and with granola), berries, nuts and flax. Kid-friendly and ready to eat on-the-go, these whole grain breakfast muffins make a yummy addition to a school or work lunch bag, too.
I also love how quick and simple they are to make—that’s always a plus! And unlike most muffin recipes that give you a dozen muffins a couple or small family might not be able to finish before they go stale, this small-batch recipe makes a manageable six muffins, so you can enjoy them at their fresh best.
I hope you enjoy these whole grain oatmeal muffins as much as I do. Happy baking!
2 ½ cups One Degree Organic Sprouted Rolled Oats
1/4 cup oat milk (or any unsweetened plant-based milk)
1 cup dairy-free yogurt
2/3 cup coconut sugar
¼ cup olive oil
2 tbsp ground flaxseeds
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
2 tsp baking powder
½ cup One Degree Organics Honey Hemp Granola (or your favorite flavor)
½ cup berries (or raisins or chopped dates)
½ cup pecans, chopped
Handful of hemp hearts (optional, for sprinkling on top)
Preheat oven to 350℉.
Put the dairy-free yogurt, coconut sugar, oat milk, olive oil, flaxseeds, vanilla, cinnamon and salt into a blender and blend briefly to incorporate the ingredients.
Add the rolled oats and baking powder into the mixture and blend again. Be careful not to over-blend to prevent the muffins from becoming gummy.
To the mixture, stir in the granola, berries (or raisins or dates), and pecans.
Scoop batter into a lined muffin pan. Sprinkle hemp hearts on top and bake for about 30 minutes. Cool and enjoy!
Makes 6 muffins.