INGREDIENTS
2 cups
| 180 grams certified gluten free quick oats
1 tsp
baking powder
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
sea salt
1/4 cup
| 50 grams coconut sugar
1 tsp
vanilla extract
1 3/4 cups
| 480 ml almond milk or milk of your choice
2
flax eggs (can also use regular eggs)
1 cup
| 170 grams fresh blueberries, divided
1/3 cup
| 44 grams chopped walnuts
1/2 tsp
ground cinnamon
1 tbsp
| 12 grams coconut sugar
maple syrup