Last week I did a juice cleanse. Last week I discovered how much I really love food. The actual cleanse (I got a free trial from Schkinny Maninny) was pretty good. All the juices were really tasty and I wasn’t all that hungry. On the third day I woke up feeling really refreshed and energised. I didn’t experience any bad side effects apart from a mild headache but I missed food.
Oh how I missed food. I seriously look forward to every item I eat throughout the day. As soon as I finish one meal I am often thinking about the next one. Snacks are very important to me too. The tiny container of seeds definitely didn’t cut it for me.
I said to Will, it wouldn’t have been that hard if my life didn’t revolve around food. I made these blueberry oat muffins on day one of the juice fast. Great idea Claire. Brilliant. Bake the muffins that smell like cinnamon heaven when you can’t even eat a crumb.
As soon as they came out of the oven I stuck my face in and took a deep inhale. Then another and another and another. Oh how they smelled amazing. The next morning Ollie devoured 3 for breakfast (and various other things – don’t ask me where he puts it all!).
These muffins are basically baked porridge. You start by soaking the oats overnight then the next day, add the flavour and blueberries and bake.
You could easily mix up the fillings to change the recipe completely. A few ideas:
- banana and pecans
- raspberries and a sprinkle of almond meal
- grated carrot, ginger, cinnamon and walnuts
- grated apple and cinnamon
They freeze brilliantly too. Enjoy!
A little note: You can use other milks instead of coconut milk. I’ve found that sometimes when I refrigerate coconut milk, it turns solid. If this happens with your oats just gently heat it in the microwave or over a pot of boiling water to bring it back to liquid.
- 2½ cups rolled oats
- 1½ cups coconut milk
- 1 free-range egg, lightly beaten
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup blueberries, fresh or frozen (I used frozen)
- Place the oats in a large bowl and pour over the coconut milk. Cover the bowl and pop it in the fridge for 8-12 hours.
- Pre-heat the oven to 175C(375F) fan-forced and line a 12-hole muffin tin with cases or grease a non-stick muffin tin.
- Take the soaked oats out of the fridge and mix in the egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt then fold through the blueberries.
- Bake for 25-30 minutes or until golden.
- Leave them in the tin for 10 minutes and then transfer to a wire rack to cool.