Entire recipe: 270 calories, 7g fat, 343mg sodium, 46.5g carbs, 7g fiber, 13.5g sugars, 6.5g protein -- PointsPlus® value 7*
Craving a sweet, bursting-with-blueberries muffin, but in need of something a little more filling? This breakfast bowl is the best of both worlds!
1/2 cup old-fashioned oats
2 tsp. brown sugar (not packed)
1 tsp. sugar-free French vanilla powdered creamer
1 no-calorie sweetener packet
1/4 tsp. almond extract
1/8 tsp. vanilla extract
1 cup Unsweetened Vanilla Almond Breeze
1/2 cup fresh or thawed-from-frozen blueberries (if frozen, drained and blotted dry)
In a nonstick pot, combine all ingredients except blueberries. Mix in 1 cup water.
Bring to a boil and then reduce to a simmer. Cook and stir until thick and creamy, 12 - 15 minutes.
Stir in blueberries, and transfer to a medium bowl. Let slightly cool and thicken. Enjoy!
MAKES 1 SERVING