If you want to have dessert for breakfast with a clear conscience, you've landed on the right recipe. This blueberry pie oatmeal will show you how you really can have your cake (or pie) and eat it too.
If you're anything like us, you'd love to eat pie and ice cream for breakfast. But, after about day 3 or 4, you'd probably start to feel like it isn't the best choice. This oatmeal recipe will not only satisfy your sweet tooth, but it will actually make you feel healthy on the inside.
Oatmeal is one of the best staple meals to start your day with. It's super cheap (this recipe costs $0.96 per serving), and it keeps you full for so long thanks to all the fiber.
The best part about this meal in particular is that we've designed it to taste just like blueberry pie and vanilla ice cream. So, it's basically like tricking your body into thinking you're eating dessert for breakfast when you're actually doing it some good.
Well, at least it works for us.
🍲 Key ingredients
- Rolled Oats: if you don't want a bowl of complete mush, rolled oats are much better to use than quick oats. We also prefer them over steel cut oats because they're not as coarse in texture. Like we said above, oats are full of health benefits. In just ½ cup, you get 4g of fiber and 6g of protein amongst other important vitamins and minerals.
- Blueberries: the use of frozen blueberries in this recipe makes it taste incredibly similar to pie filling. They are naturally sweet, so you don't even need to add anything more to them. Blueberries are also packed with the flavonoid, called anthocyanin, which is why they are known to have potent antioxidant effects. Anthocyanin is also what gives them their characteristic blue color.
- Pecans: when toasted, these give a nutty, buttery flavor to this oatmeal (just like pie crust). If you're wondering whether it's necessary to toast them, the answer is yes. It will drastically enhance the already delicious taste of pecans.
- Banana: as bananas ripen, the vanilla and honey notes really start to come through, which helps sweeten this dish even more. Make sure to always use spotty bananas as they are easier to digest, taste better, and make the oatmeal creamier.
You can either toast the pecans the night before to save time, or start them a couple minutes before everything else. Either way, you'll toast them in an oven or toaster oven for about 7-10 minutes.
Next, you'll begin stewing your blueberries in a small pot on medium-high with the lid on. When they have thawed, take the lid off and simmer them on medium for about 10 more minutes.
For the oatmeal, bring your soy milk and water to a boil, then add in the rolled oats. Reduce the heat to low and add in mashed banana, raisins, cinnamon, ground flaxseed, and maple syrup.
You'll want to simmer the oats on low for another 8 minutes, or until you reach your preferred oatmeal consistency. We like thicker oatmeal, so we cook them for the full 8 minutes.
To serve these bowls, divide oatmeal and top with blueberries, coconut yogurt, and pecans. It's as simple as that!
You can make a double or triple batch of this ahead of time, and it will keep in the fridge for up to 3-4 days. Just make sure to store the oatmeal separate from the blueberries and the coconut yogurt.
The toasted pecans will last for up to 1 month in the fridge, and for up to 3 months in the freezer. Make sure to store them in an airtight container though.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Use only water instead of soy milk
- Leave out the raisins
- Don't add any optional toppings
- Buy your rolled oats in bulk
🍴 Tasting notes
If you love to eat dessert for breakfast, you'll want to make this recipe. It's:
If you try this for breakfast, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Blueberry Pie Oatmeal
- Baking sheet
- Small pot
- 1 cup soy milk (0.28)
- 1 cup water (0.00)
- 1 cup rolled oats ($0.19)
- ½ medium banana, mashed ($0.08)
- 1 tbsp maple syrup ($0.15)
- ¼ tsp cinnamon ($0.01)
- ¼ cup raisins ($0.16)
- 1 tbsp ground flaxseed ($0.04)
- 1 cup frozen blueberries ($0.34)
- ¼ cup Coconut yogurt ($0.29)
- ¼ cup toasted pecans ($0.36)
- Preheat your oven to 350°F, and spread pecans evenly on a baking sheet. Toast for 7-10 minutes, or until pecans are fragrant and turning a light brown.
- Next, bring blueberries to a simmer in a small pot on medium-high with the lid on. When they have thawed, take the lid off and simmer them on medium for about 10 more minutes.
- For the oatmeal, bring soy milk and water to a boil, then add in the rolled oats and turn the heat down to low-medium.
- Mash the banana, and mix it into the cooking oats along with the maple syrup, cinnamon, raisins, and ground flaxseed.
- Turn the heat down to low, and keep oats on a low simmer for another 7-8 minutes until they reach your desired consistency, stirring occasionally. Then, cover the pot and set it aside.
- Once blueberries and pecans are done, divide oatmeal into 2 bowls, top with blueberries, crumbled pecans, and coconut yogurt. Serve immediately, or keep everything separate if you are prepping ahead of time. Let everything fully cool before storing in the fridge.
- You can substitute the pecans for any toasted nuts of your liking.
- You can also use any fruit on top, we just prefer the sweetness of blueberries.
♻️ Similar recipes
For more sweet breakfast ideas, check out our:
- Baked berry oatmeal for a new take on oatmeal that preps well ahead of time.
- Vegan buttermilk pancakes for an easy recipe that tastes better than the ones with dairy.
- Chocolate chip banana waffles that are crispy on the outside and fluffy on the inside.
- French toast if you want something sweet, soft, and easy to make in the morning.
The brands of rolled oats we prefer are Bob's Red Mill and Robin Hood, but any brands will work.
This meal is gluten-free, but if you are concerned, make sure to double-check your rolled oats aren't processed in a facility that also processes wheat, barley, and rye.
You'll know your blueberries are done stewing when they start to thicken up. If you want an even thicker sauce, you can mash the blueberries with a fork at the end.