Blueberry Oatmeal Breakfast Cake With Coconut Drizzle Recipe
Recipe By The Roasted Root
Vegan blueberry oatmeal breakfast cake is made in a cast iron skillet using steel cut oatmeal, oat flour, and is naturally sweetened with coconut sugar. Get your breakfast cake on.
4.2
13 Rating -
Rate
1hr 25minstotal
25minsPrep
50minsCook
1hr 25m.total
25m.Prep
50m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Blueberry Oatmeal Breakfast Cake With Coconut Drizzle Recipe
- 1 cup Bob's red mill steel cut oats
- 2.50 cup Water
- 1 teaspoon Pure vanilla extract
- 1 cup Bob's red mill oat flour
- 0.67 cup Coconut sugar
- 1/2 teaspoon Ground cinnamon
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 cup Fresh blueberries
- 2 tablespoon Flax meal
- 6 tablespoon Water
- 1 tablespoon Heaping coconut oil
- 1 ounce 14 full fat canned coconut milk
Nutrition
value
value
1857
calories per serving
71 g Fat38 g Protein280 g Carbs51 g FiberOther
Current Totals
- Fat71g
- Protein38g
- Carbs280g
- Fiber51g
MacroNutrients
- Carbs280g
- Protein38g
- Fiber51g
Fats
- Fat71g
Vitamins & Minerals
- Calcium430mg
- Iron24mg
- Vitamin A451mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B320mg
- Vitamin B6< 1mg
- Vitamin B9189mcg
- Vitamin B12< 1mcg
- Vitamin C30mg
- Vitamin E8mg
- Copper1mcg
- Magnesium344mg
- Manganese4mg
- Phosphorus825mg
- Selenium88mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Roasted Root