{Video} Luigi and Ironman Review the Blueberry Breakfast Bake

Around here, we love us some Fruit & Nut Oatmeal as the Monday to Friday breakfast routine. It’s just the right amount of protein with a healthy dose of slow-burning carbs for those hard-at-work/hard-at-school days.

But when weekend calls, we like to switch it up and sometimes even cheat a little. Fluffy Spelt Pancakes, Tim’s amazing crepes, or even just some Organic Gorilla Munch Cereal with almond milk (which is a big treat in this house because I can actually see the crazy pouring out of my kids when they have cereal for breakfast).

<——– Last weekend, we tried out these Cinnamon Roll Pancakes. Don’t judge.

These are so sweet, you might as well have a Cinnabon for breakfast. But thankfully, the recipe creator suggested only having ONE pancake and she was right! Even with small portions, it was definitely an out-of-the-ordinary breakfast for us and we made sure to pair it with high-protein eggs so the kids wouldn’t go hungry/crazy.

This weekend, I decided to finally try a (much healthier) recipe I’ve been gawking at for quite a few weeks. The Blueberry Breakfast Bake from Amanda over at Running With Spoons.

I used the leftover cinnamon brown sugar from last weekend’s dessert-breakfast to top the Blueberry Bake off with a bit of sweetness but next time I’ll just use a touch of maple syrup. These little cake-like oatmeal mixtures were so satisfying and tasty that I can see myself trying all the different variations very soon — and not just on the weekends!

Apparently, Luigi and Ironman agree…

{Blueberry Breakfast Bake}

adapted from Running With Spoons


  • ¼ cup rolled oats
  • 2 tbsp oat flour
  • 2 tbsp spelt or whole wheat flour
  • ¼ tsp baking powder
  • pinch of salt
  • ¼ cup vanilla almond milk
  • ½ tbsp maple syrup
  • ½ tsp vanilla
  • ¼ cup fresh or frozen blueberries


Preheat oven to 375°F, and lightly grease an individual sized ramekin.

In a medium bowl, combine oats, flours, baking powder, and salt.

Add almond milk, maple syrup, and vanilla. Gently stir until well combined.

Fold in blueberries, and transfer batter to prepared ramekin.

Bake for 25 – 30 minutes, and allow to cool before adding toppings of your choice.

Domestically Yours,
Natasha Kay

4 thoughts on “{Video} Luigi and Ironman Review the Blueberry Breakfast Bake

  1. Rita S says:

    Yum – I am looking forward to the blueberry bake!! Question for you..Christmas morn is coming and it has been tradition to have either waffles or crepes and berries for breakfast. Now that I am eating healthy – I would love to remake my recipes and substitute non-gluten flours. I assume you have been at this healthy eating much longer than I, and perhaps already have some great gluten free recipes to share, and if not – which healthy flours does Tim choose for his crepes. If I don’t need to “reinvent the wheel” (as it seems I am playing with so many of my recipes coming up with healthy substitutions) I woiuld be much obliged!! Thank you.

    • Natasha Kay says:

      I have to say, using alternate flours is something I’m only just starting to do! For the most part, we would just use organic white or whole wheat flour and make it a very special treat (i.e. crepes one Saturday a month). And we eat them with peanut butter so they get a hit of protein to balance out the sugars.

      But that said, I am definitely starting to use alternate flours now. Not sure how it would work for crepes but I’ll let you know if I find a good recipe!! I find this blog to have some great gluten-free recipes: http://www.healthfulsense.com/2011/06/27/pumpkin-chia-pancakes-gluten-free-vegan/

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