Vegan Blueberry Muffin Oat Bowl
- February 5, 2021
- 1
- 10 min
- 400-450 Cals/Serving
- Print this
Ingredients
- 1/4 cup gluten free sprouted oats - I love One Degree Organics
- 1 cup water or non dairy milk of choice
- Ceylon cinnamon
- 1 tbsp maple syrup (can leave out!)
- 1 tbsp unflavored pea protein - I use Anthony's Goods off Amazon
- 1 scoop (30 grams) of BEAM Vegan Blueberry Muffin protein powder
- 1 cup of fresh or frozen organic blueberries
- 2 tbsp PBfit Organic Peanut Butter Powder or 1 tbsp of organic peanut butter of choice
- 1 tsp Fix and Fogg Coffee Maple Peanut Butter (drizzle of choice for ultimate perfection)
Directions
- Step 1
- – In a small saucepan on the stove, add 3/4 cup of water or non dairy milk.
- Step 2
- - As it starts to boil, add in gluten free oats and a sprinkle of cinnamon
- Step 3
- - Mix together with a rubber spatula and let sit for about a minute
- Step 4
- - Add in maple syrup if using and unflavored pea protein
- Step 5
- - Next, add 1 scoop of BEAM blueberry muffin protein powder
- Step 6
- - Slowly add in the extra 1/4 water or non dairy milk in if the oatmeal is too thick and breaking apart. It should be super thick, but all densely combined.
- Step 7
- - Fold in 1/2 cup of blueberries with rubber spatula
- Step 8
- - Now that your oatmeal is made, you just have to assemble your toppings!
- Step 9
- - I personally love using PBfit peanut butter powder because it’s less rich than regular peanut butter and you can decide the consistency based on how much water you add. But, I also just recently became addicted to Fix and Fogg Coffee Maple peanut butter, it will change your life!
- Step 10
- - Transfer oatmeal mixture to a bowl and add peanut butter to the top.
- Step 11
- - Add remainder of blueberries and drizzle of additional topping (maple syrup, maple sugar, cinnamon, etc.)
- Step 12
- - Voilà, you have made my favorite oat bowl and can now enjoy it however you’d like 🙂
