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Blueberry Oatmeal Breakfast Cake with Coconut Drizzle

Vegan • Gluten free • 1.5 hrs to make • Serves 1

Produce

2 cups Blueberries, fresh

Breakfast Foods

1 cup Bob's red mill steel cut oats

Canned Goods

1 14-ounce can Coconut milk

Baking & Spices

2 tsp Baking powder
1 cup Bob's red mill oat flour
1/2 tsp Cinnamon, ground
2/3 cup Coconut sugar
2 tbsp Flax meal
1/4 tsp Salt
1 tbsp Sugar
1 tsp Vanilla extract, pure

Oils & Vinegars

1 heaping tbsp Coconut oil

Liquids

2 7/8 cups Water
  • Amanda Pinski

    Blueberry Oatmeal Breakfast Cake with Coconut Drizzle (gluten free, vegan, higher sugar, advanced preparation needed)

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