Summer Blueberry Muffin Oatmeal with Mila

This Summer Blueberry Muffin Oatmeal with Mila is a healthy alternative to the enormous calorie dense muffins you get at the cafe.

Blueberry pie oatmeal

Growing up, my parents and I would go camping regularly in Sandwich Massachusetts which is on Cape Cod.

Every visit to Shawme Crowell State Park we would visit a little restaurant called the Marshland to get a dozen blueberry muffins.


They were big and soft and sweet and blueberry-licious with a little crystallized sugar crust on top.

Now that my camper repairs are nearing completion (you can read all about my repairs of water damage here), camping has been on my mind.  I miss Cape Cod and the big fat blueberry muffins from the Marshland!


Pic of camper I just took this morning!

As a tribute to those blueberry muffins I created this dish that incorporates the Mila I’ve added to my diet.  Mila is the raw seed blend I told you all about, with it’s super high omega3s, fiber, calcium and tons of vitamins and nutrients.

Mila is awesome for weight loss, digestion, energy and brain function.

In fact I’ll share a little secret, I was on an antidepressant called Bupropion until just recently, because of Mila, I’m now fully off of ALL pharmaceuticals and have replaced them with simply this blend of raw, organically grown seeds and feel so much better.

If you would like to try some for yourself you can order here! There’s an old saying that says, you’re worth it.



Sunflower from KYV Farm

This oatmeal is just as delicious, yes I’m serious, as the original, but healthy enough to eat every day.
This simple breakfast is a little sweet, a little cinnamon and very blueberry.

Blueberry Muffin Oatmeal

The vanilla almond milk makes the oatmeal creamy and the swirl of blueberries is blueberry muffin all over.  It makes me I feel like I’m back at the Marshland right now!

Blueberry Muffin Oatmeal

Summer Blueberry Muffin Oatmeal with Mila

Serves 1
Vegan, Gluten Free

Printable Recipe
Ingredients1 cup unsweet vanilla almond milk, plus a dash extra to moisten the blueberry mixture
Dash of salt and cinnamon
1/2 cup gluten free rolled oats
1 tsp raw agave (or regular agave or honey for non vegan will work)
1/2 cup frozen blueberries
2 Tbsp Mila (I used 3 Tbsp though)Directions

1. Bring almond milk, salt and cinnamon to a boil in a small pot over medium high heat. Reduce heat and cook 5 to 7 minutes; stir in agave.

2. Mix blueberries with mila in a bowl, add a dash of almond milk to moisten. Pour oatmeal over top and swirl with a spoon.

Nutrition Facts
1 Serving
Amount Per Serving

Calories 309.5
Total Fat 10.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0.0 mg
Sodium 335.8 mg
Potassium 321.9 mg
Total Carbohydrate 45.9 g
Dietary Fiber 12.1 g
Sugars 10.0 g
Protein 9.3 g

Vitamin A 10.7 %
Vitamin B-12 0.0 %
Vitamin B-6 2.3 %
Vitamin C 3.2 %
Vitamin D 25.0 %
Vitamin E 53.9 %
Calcium 28.6 %
Copper 1.3 %
Folate 1.4 %
Iron 18.8 %
Magnesium 5.0 %
Manganese 16.7 %
Niacin 2.0 %
Pantothenic Acid 1.0 %
Phosphorus 15.9 %
Riboflavin 3.7 %
Selenium 0.1 %
Thiamin 11.7 %
Zinc 0.4 %
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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