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  • Billie Lerch

Not just a Blueberry Muffin

Nourish your nervous system with oats

Oats are a very good source of fibre - especially beta-glucan - and are high in vitamins, minerals and antioxidants. The B-vitamins found in oats also help to nourish the nervous system.

Studies have also shown oats to lower blood sugar and cholesterol levels, aid with gastrointestinal problems and to have anti-cancerous effects. Furthermore, the consumption of oats may help to prevent eczema in predisposed individuals.

A good old-fashioned porridge or these healthy blueberry muffins with oats are great to jump start your day – eat them for breakfast, take them to work as a snack or give them to your kids for school.


  • 2½ cups rolled oats

  • 1½ cups milk of your choice

  • 1 large egg, lightly beaten

  • ⅓ cup pure maple syrup

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 teaspoon aluminium-free baking powder

  • ¼ teaspoon sea salt

  • ¾ cup blueberries, fresh or frozen


  1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator between 8 hours and 12 hours - until much of the liquid is absorbed.

  2. Preheat oven to 180C. Coat a 12-cup nonstick muffin tin with cooking spray.

  3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about ¼ cup each). Top each with 1 tablespoon blueberries.

  4. Bake the muffins until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.


Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

If you suffer from coeliac disease or are gluten-sensitive use oats that are labelled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

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