This recipe was created by Gracie Gordon of Hungry Blonde. Find more of her recipes here!

Whether it’s a special occasion or just a good excuse to get out of bed in the morning, sometimes you need a nice big bowl of dessert-for-breakfast, you know? Oh yeah, throw in some plant-based protein too! This recipe for Blueberry Muffin Oatmeal is filling and decadent, but also happens to pack in healthy ingredients for a bump in fiber, healthy fats, antioxidants and protein thanks to the addition of a Health Warrior Protein Mug Muffin. It’s also gluten-free and vegan!


Prep Time

4 minute

Cook Time

1 minute

Ready In

5 minutes

Serving Size



  • 1/2 cup gluten-free rolled oats
  • 1 cup dairy-free milk
  • 1/3 cup frozen blueberries
  • 1 Health Warrior Blueberry Protein Mug Muffin
  • 3 Tbsp coconut cream, refrigerated overnight
  • 2 Tbsp crushed cashews


  1. Prepare the Health Warrior Protein Mug Muffin as directed. Set aside.
  2. In a small stovetop pot cook the oats in milk on medium heat, stirring frequently, until reached desired consistency (about 5 minutes). Set aside.
  3. Scoop the coconut cream from can (will have solidified from refrigeration) and use a hand mixer to whip until fluffy.
  4. Microwave blueberries for 30-60 seconds.
  5. Assemble everything in bowl with base of oatmeal topped with the muffin, blueberries, dollop of coconut whipped cream and sprinkle of the crushed cashews.