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gluten free, dairy free, nut free

I am all about meals that you make once and can eat for several days after! This recipe makes 11 bites, so you’ll have plenty for breakfast and some leftover for the rest of the week’s breakfasts or snacks.

The prep time for these (aside from soaking the oats overnight) is about 5 minutes, and the cook time is about 12-14 minutes. So they’re super quick and easy!



Star ingredient Fiber

✨Oats - contain beta glucan, a type of fiber that benefits the good bacteria in our gut as well as our immune system.

✨Flaxseeds - another great source of fiber. Fiber keeps things moving’ and groovin’ and is essential to having a healthy digestive system. It also helps you to feel satisfied for a longer period of time.




I kind of hopped off the oatmeal bandwagon for a while BUT I am back on it. Taking a break from my morning smoothies while we get a week-long rainstorm here in Santa Barbara as smoothies just aren't a cold-rainy weather food. So back to oatmeal it is, for this week at least.

These are super simple and packed with fiber from both the oats and the flaxseeds. Oats contain beta-glucan, a type of fiber that benefits both the good bacteria in our gut and our immune system. Flaxseeds are 20-40% fiber - WHAT?! - yup! They help keep things movin' and groovin' and are essential to a healthy digestive system. Fiber, when paired with healthy fats helps you to stay satisfied for longer and reduces cravings throughout the rest of the day -- so, I highly suggest slathering these with some creamy peanut or almond butter.

These delicious, healthy bites, took me less than twenty minutes from start to clean up, so they're totally doable even on those work/school mornings!

Alright, so get your oats soakin' so you can enjoy these tomorrow morning!


  • 2 cups quick oats (soaked overnight in 2 tsp lemon juice and 3 cups water)

  • 1 egg

  • 2 tsp vanilla extract

  • 3 tbsp maple syrup

  • 1/4 tsp salt

  • 1/2 tsp baking soda

  • 1 tbsp cinnamon

  • 1/4 tsp nutmeg

  • 2 tbsp flaxseeds

  • 3/4 cup fresh blueberries


  1. Preheat oven to 425 degrees F. Spray a muffin tin with avocado oil (or spray of choice) and set aside.

  2. Combine all ingredients except for the blueberries in a large bowl.

  3. Once completely incorporated, fold in the blueberries.

  4. Bake for 12-14 minutes or until the top turns a golden brown (depending on your oven).




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