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.
Ingredients For Blueberry Oatmeal Breakfast Cake With Coconut Drizzle Recipe
1 cup Bob's red mill steel cut oats
2.5 cup Water
1 teaspoon Pure vanilla extract
1 cup Bob's red mill oat flour
0.6699999999999999 cup Coconut sugar
0.5 teaspoon Ground cinnamon
2 teaspoon Baking powder
0.25 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
1857
calories per serving
71 g Fat38 g Protein280 g Carbs51 g FiberOther
Current Totals
71 g Fat
38 g Protein
280 g Carbs
51 g Fiber
MacroNutrients
Carbs
280 g
Protein
38 g
Fiber
51 g
Fats
Fat
71 g
Vitamins & Minerals
Calcium
430 mg
Iron
24 mg
Vitamin A
451 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
20 mg
Vitamin B6
1 mg
Vitamin B9
189 mcg
Vitamin B12
1 mcg
Vitamin C
30 mg
Vitamin E
8 mg
Copper
1 mcg
Magnesium
344 mg
Manganese
4 mg
Phosphorus
825 mg
Selenium
88 mcg
Zinc
5 mg
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
