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Blueberry breakfast bowl

This is a complete breakfast that can be whizzed together in minutes to get you started on your day
Recipe provided by Dairy Farmers of Canada ©
Blueberry breakfast bowl
2 servings / 7 min 

Prep 7 min / Cook 0 min 

Ingredients
  • 2 frozen, very ripe bananas
  • 1 cup (250 mL) frozen blueberries
  • 2/3 cup (150 mL) quick-cooking rolled oats, divided
  • 2 tbsp (25 mL) ground flax and/or hemp seeds, divided
  • 1 cup (250 mL) 2% plain yogurt
  • 1 1/2 tsp (7,5 mL) liquid honey
  • 2 tbsp (25 mL) almonds, with skin
  • 2 tbsp (25 mL) blanched almonds
  • 1/2 cup (125 mL) fresh blueberries
     
Directions
  1. Set aside fresh blueberries, almonds with and without skin and 2 tbsp (25 mL) of the oats for the topping.

  2. In a blender, combine yogurt, honey, banana, frozen blueberries, oats and seeds; purée until smooth. Pour into bowls and top with fresh blueberries, oats and almonds. Serve immediately.

    Note: If you don’t have blanched almonds, you can use almonds with skin instead.

Nutritional info per serving (1 of 2) 
  • Calories 499
  • Protein 17 g
  • Total fat 17 g
    Saturated fat 3 g
    Cholesterol 8 mg
  • Carbohydrates 78 g
    Fibre 13 g
    Sugars 39 g
    Added sugars 4 g
  • Sodium 93 mg
  • Potassium 1063 mg