A few weeks ago, I made a colossal mistake. A mistake so major, so upsetting, so not-fixable that I did what any millennial would do: I shared it on Instagram.
You see, I ran out of my beloved almond milk, and purchased oat milk on a whim because so many people rave about it. I took my first sip, excited for the “smooth, creamy, richness” touted on the carton. I gagged. I subsequently took to Instagram and said, “I don’t like this stuff.” And, wow, people had some feelings about it.
As it turns out, there is a complete subset of the population who loves and will passionately advocate for oat milk. I received dozens of responses. People had questions like: How dare I drink almond milk! (This is not a question, Sheila). Didn’t I know that oat milk is the most sustainable of milks? Why am I looking for dairy substitutions if I regularly post myself eating ice cream? Why would I buy that brand of oat milk when this other one is the best and everyone knows that? Did I shake the container well? Was it unsweetened?
Whew. I should know better than to share something light-hearted online. Still, I persevered. I asked the (raging) public how to use up said oat milk, because I wasn’t about to throw it away. I only got a few responses, but the most common one was muffins. I also learned that oat milk can be substituted for cow’s milk in just about any recipe.
And behold, the following recipe was born. Blueberry oat milk pan muffins. It fed my kids breakfast and snacks for days and was so easy. I made it with an apple crisp style top because the crunch is divine and I like any excuse to use a crumbly crust.
We call them muffins because my recipe uses a muffin batter. We cook it in a different pan though, and the end result is a giant muffin sheet cake, cut into squares. These blueberry oat milk pan muffins are so delicious! I hope you and your family enjoy them too!
Blueberry Oat Pan Muffins
Ingredients, for the batter:
- 2 ½ cups flour
- 1 cup quick-cooking oats
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ cup sugar
- ½ cup maple syrup
- 2 eggs
- ½ cup oil
- 1 ½ cups oat milk
- 2 cups fresh blueberries
Ingredients, for the topping:
- ⅓ cup melted butter
- 1 cup quick-cooking oats
- ½ teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Grease an 11”x9” or 13”x9” pan. Set aside.
- In a large bowl or electric mixer, combine together the dry batter ingredients.
- Add in syrup, eggs, oil, and oat milk. Stir until combined.
- Fold in fresh blueberries.
- Pour into a greased pan.
- Combine topping ingredients. Sprinkle over top evenly.
- Bake for 45 minutes for the 13” pan, 1 hour for the 11”. An inserted knife should come out clean when testing.
We LOVE our oat milk and do choose it also based on sustainability. I’m wondering if you have a vegan egg substitute to suggest for this recipe.