Preheat oven to 425o F. and grease a 10” square pan. Blend oats, flour, baking soda, yogurt, milk, sweetener, and egg. Stir in blueberries. Spread into pan and bake 10-15 mins, or until fully set.
2 cups of blueberries
1 cup of peaches
1 cup of almonds (either crushed or slivered)
½ cup of oats
½ cup of honey
½ cup of coconut sugar
2 eggs (fresh omega-3 rich from grain fed chickens)
1 tsp vanilla extract
Begin with fresh washed blueberries and fresh peaches with the skin left on and cut into small pieces. Place in a large mixing bowl and then add all remaining ingredients, stirring until well mixed.
Divide the mixture evenly over a -6 muffin- muffin tray that has been lightly greased with butter. Fill each muffin cups to the top and bake in a preheated 350-degree oven for 35-40 minutes (when the tops are lightly browned they are done). If you choose to make a -12 muffin- tray instead then adjust the cooking time accordingly.
Let cool in the refrigerator prior to serving. Store any leftovers in the refrigerator.
Place all ingredients in the blender and blend until well mixed.
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