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A Blueberry Muffin in a Bowl

Starbucks is Mean.

They are always tempting me with those big, fat blueberry muffins, but the muffins aren’t vegan. Eh, store-bought pastries often look better than they taste, anyway. Luckily I have my own muffin-esque recipe that is insanely-delicious, not to mention healthier than the Starbucks pastries:

blueberry muffin oatmeal

It’s everything you’d want from a warm blueberry muffin. However, I should cut the Bucks a break. After all, they do sell vegan Frappuccinos now. First step Frappuccinos, second step blueberry muffins. (Props to anyone who picked up on the Miss Congeniality reference.)

Blueberry Muffin in a Bowl

(See “Variations” below for flavors!)

  • 1/8 to 1/4 cup nondairy creamer (I use Silk)
  • 1 serving cooked bulgur or oatmeal (See: How to Cook Bulgur)
  • sweetener of choice, to taste
  • 1/4 tsp pure vanilla extract
  • fresh or frozen blueberries, post-blending

Make sure to cook your bulgur or oats with salt. (I use 1/4 tsp, and it’s important to put this in before cooking the grains.) Once cooked, put the bulgur or oats in your blending gadget, such as a Magic Bullet short cup. Add everything else (except berries) and blend! Now add in some frozen blueberries, or any other fruit, nut butters, chocolate chips, etc.

Variations I’ve tried:
1. Strawberry Shortcake (add frozen strawberries pre-blending)
2. Chocolate Cream Pie (see optional ingredient, above)
3. Cinnamon-Raisin (add cinnamon and raisins, post-blending)

blueberry oatmeal

On a cold day, nothing’s better than a blueberry muffin in a bowl. Except… a blueberry muffin in a bowl that you don’t have to leave your house to buy.

Do you like Starbucks?

People seem to be very passionate about Starbucks. They either love it (Fun coffee drinks! Passion Tea!) or hate it (Over-priced! They’re everywhere!). The company has multiple facebook fan pages, but there’s also an entire website, ihatestarbucks.com, dedicated to all things anti-Starbucks. In any case, I owe Starbucks for a lot of good memories. In high school, it was the place to hang out. Oftentimes, we wouldn’t even buy anything. Horrible of us… and now I’m wondering why they didn’t ever make us leave!

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Published on January 21, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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136 Comments

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  1. BakeMeABallerina says

    Yum! I had this for breakfast today, and really enjoyed it! I found that adding a dash of cinnamon and a spot of vanilla made this taste more “muffin-like”.

  2. Lyndsey B says

    I am in love with your blended oatmeal recipes, Katie! They have such a delicious smooth texture… Yum! I tried a peanut butter flavor, and a pumpkin one, too! Thank you for introducing me to blended oats! 🙂

  3. Wendy @ The Nomadic Vegan says

    Do you think this would work with an immersion blender? It would save the time and hassle of transferring to the blender or food processor. Also, I haven’t seen any non-dairy creamer here in Switzerland. Could you suggest an alternative? Thanks!

  4. Elizabeth says

    Made this oatmeal this morning! My go-to breakfast is blueberry oatmeal, but this variation helped switch it up. Love the adaptability of this recipe and your entire blog is great!

  5. Casper Genaro says

    Katie, I have been trying to find a recipe that you had a picture for but I am unable to find the recipe. Blueberry Muffin Oatmeal Bake. Please, where may I find it??

    5/5

    5/5

  6. Becky says

    Cant wait to try these!

    I think my dog is related to yours! They look lile twins! Wish i xpuld send a pic!

    5/5

    5/5

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