Blueberry Cobbler.

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Hey y’all! Remember the post I did a couple weeks ago about blueberries? At the end, I told you that I had anticipated having a recipe to share with you for a blueberry cobbler, but I wasn’t totally happy with how it turned out – it still needed a little tweaking. Well, I have good news for you today… I’m now satisfied with the recipe! Which means, I’m excited to share it with all of you!

I can’t lie to y’all… I love a good dessert. Especially homemade. Life is meant to be enjoyed… and that includes indulging once in a while! (But don’t forget, moderation is key.) At only 250 calories per serving (based on 8 servings), this is one that you don’t have to feel so guilty about eating. No refined sugar or white flour here.

Enjoy!


Blueberry Cobbler

  • 4 c. blueberries
  • 1/4 c. maple syrup
  • 2 c. rolled oats
  • 1/2 c. whole wheat flour
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 3 Tbsp. almond milk
  • 1/4 c. coconut oil, melted

Preheat oven to 375 degrees. In a medium saucepan, cook blueberries and maple syrup over medium heat until blueberries darken and it begins to slightly bubble, about 5-10 minutes. Meanwhile, in a separate bowl, combine all remaining ingredients. Once blueberries are ready, pour into a pie dish. Spread oat mixture evenly on top. Bake at 375 for 35 minutes, or until lightly browned and bubbly.

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