Healthy Oatmeal Muffins

Prep time: 10 mins

Cook time: 10 mins

Natural Release: 10 mins

Course: Breakfast
Cuisine: American
Servings: 14 Muffins
  • 4 eggs
  • 1 cup thick Greek yogurt
  • 1/3 cup pure maple syrup
  • 1 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 cup quick oats
  • 1/2 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup blueberries
  1. In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
  2. Add quick oats, flour, baking powder, cinnamon, and salt and stir just until combined. Gently fold in blueberries.
  3. Generously spray the 2 Silikong Molds with non-stick spray. Then divide all of the batters into the molds.
  4. Pour 1 cup of water into the pot.
  5. Stack the Silikong mold (the one with the handles) inside the pot, followed by the second mold.
  6. Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
  7. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Let the oatmeal bites cool if needed for handling.
  9. Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over onto a cooling rack or plate. Enjoy
Feel free to swap the blueberries out for raisins, chocolate chips, strawberries, nuts, etc.