Ingredients

• 3 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 2 large eggs
• 1 cup unsweetened applesauce
• 1 cup milk
• 2 tsp vanilla extract
• 1 cup mixed berries

Preparation

Preheat the oven to 375ºF. Grease or line a 12-cup muffin tin.
In a large mixing bowl, whisk together the oats, brown sugar, and baking soda. Set it aside.
In another large mixing bowl, whisk together the eggs, applesauce, milk, and vanilla extract. Add the dry mixture and stir until well combined. Fold in the berries.
Scoop the batter into the muffin cups and bake until they are golden and a toothpick inserted comes out clean, about 30 minutes.
Allow the baked oatmeal to cool slightly before enjoying. Once cooled completely, store in an airtight containiner in the refrigerator for up to 5 days or the freezer for up to 3 months.