It’s Too Early Oatmeal Cakes with Blueberry Sauce

Serves 3 – 350 Calories Per Serving – 8g fat/66g carbs/8g protein

Ingredients

• Olive Oil Spray
• 1 1/2 Cup Oatmeal
• 2 T Flaxseed
• 1 1/2 Cup Unsweetened Almond Milk
• 1/2 Cup Oat Flour
• 3 T Xylitol
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Tsp Cinnamon
• 10oz Blueberries
• 1 Lemon
• 1 T Water
• 1 Tsp Vanilla Extract

Instructions

• In a small saucepan, add together blueberries, half of xylitol, lemon juice, water, and vanilla extract and bring to a simmer for ten minutes
• In a large bowl, mix together the oats, ground flaxseed, and almond milk and let sit for ten minutes
• In a separate bowl, mix together flour, half the xylitol, baking powder, salt, and cinnamon
• Mix dry ingredients together with the wet
• In a large skillet, spray with olive oil and heat over medium heat, and form into six griddle cakes, cooking until golden brown on both sides