ADVERTISEMENT
Serve warm or chilled, topped with extra fresh blueberries or a drizzle of honey.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Variations:
Swap blueberries for raspberries, strawberries, or mixed berries.
Add chopped nuts or seeds for extra crunch and nutrition.
Use almond milk instead of eggs for a vegan version (adjust baking time accordingly).
FAQ:
Q: Can I use frozen blueberries?
A: Yes! Just thaw and drain them before folding into the batter to avoid extra moisture.
Q: Is this recipe gluten-free?
A: Use certified gluten-free oats to make it gluten-free.
Q: Can I prepare this recipe ahead of time?
A: Absolutely! Prepare the mixture the night before, refrigerate it, and bake fresh in the morning.
ADVERTISEMENT
