Yogurt and Oat Blueberry Breakfast Cake with Scrambled Eggs. An 8 oz portion of blueberry oat cake with a 2.5 oz scrambled whole-egg side. Recipe-calculated nutrition per meal: 660 calories; 22 g protein; 86 g carbohydrates; 28 g fat. Values are rounded estimates calculated from the current recipe and ingredient references. Recipe components: Cake: oatmeal, flour blend with xanthan gum, baking powder, baking soda, salt, plain Greek yogurt, unsweetened almond milk, whole eggs, vanilla extract, honey, coconut oil and blueberries. Side: scrambled whole eggs.
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Prepared in SmashMeals' 100% dedicated gluten-free kitchen in Kingsport, Tennessee. Free pickup, $15 home delivery in our local Tri-Cities service area, or $35 flat-rate FedEx Ground shipping outside it.