Bakerita · by Rachel Conners★ 5.0 (2)
Blueberry Muffin Oatmeal (Gluten Free + Vegan)
NUTRITION · PER SERVING10M COOK
CAL 51%·PRO 50%
CARBS 126G49% OF CAL
25G FIBER0G ADDED0G INTRINSIC14G OTHER88G TOTAL SUGAR
FAT 52G46% OF CAL
41G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm oatmeal bowl topped with a blueberry compote, banana, almond butter, and pecans. Fruity and comforting, this vegan breakfast is quick to make and deeply satisfying.
mainamerican🥄 saucepangluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- ⅓ cup gluten-free rolled oats
- 1 medium ripe banana (mashed)
- ⅔ cup milk of choice (use non-dairy for vegan - I used unsweetened almond milk)
- ½ teaspoon cinnamon (or add it to taste)
- ½ cup + ¼ cup blueberries (divided)
- 1 tablespoon lemon juice
- 2 tablespoons water
- Almond butter
- Chopped pecans
- Frozen blueberries
- Chia seeds/flax seeds
At a glance
PER SERVING · TIME 10M
CAL 51%·PRO 50%
CARBS 126G49% OF CAL
25G FIBER0G ADDED0G INTRINSIC14G OTHER88G TOTAL SUGAR
FAT 52G46% OF CAL
41G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 10m
- Sodium
- 80mg
- Total sugar
- 88g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1206mg
- Calcium
- 448mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.