26+ Easy Crockpot Blueberry Breakfast Recipes You Need to Try

If you’re a fan of blueberries and looking for easy yet delicious breakfast ideas, you’re in the right place. Crockpot blueberry breakfast recipes offer a fantastic way to enjoy this sweet, nutritious fruit in a variety of ways.

Whether you’re craving something warm, comforting, or packed with protein, there’s a blueberry crockpot recipe that suits your taste.

Not only are these recipes incredibly simple to make, but they also fill your home with the irresistible scent of fresh fruit and baked goods.

With the versatility of the crockpot, you can set it and forget it, allowing you to enjoy a hassle-free breakfast.

From fruity casseroles to protein-packed bars, your mornings will never be the same.

These 26+ crockpot blueberry breakfast recipes will become your go-to breakfast options for busy days, family gatherings, or cozy weekend mornings.

26+ Easy Crockpot Blueberry Breakfast Recipes You Need to Try

Blueberry-filled crockpot recipes are a game-changer for those seeking convenience, flavor, and nutrition all in one.

By combining the ease of slow cooking with the vibrant taste of blueberries, you’ll elevate your mornings without the stress of complicated meal prep.

Whether you’re in the mood for something indulgent or light and healthy, these recipes will bring variety and joy to your breakfast table.

Try them all and discover your new favorite way to enjoy blueberries each morning!

Blueberry Oatmeal Delight

For busy mornings or a leisurely brunch, this comforting blueberry oatmeal is the perfect crockpot creation. Bursting with natural sweetness from blueberries and the earthy richness of oats, this recipe is both nourishing and satisfying. Set it up the night before for a warm and hearty breakfast that will greet you when you wake up.

Ingredients:

• 1 cup steel-cut oats
• 2 cups fresh or frozen blueberries
• 4 cups water or milk (or a combination)
• 2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Lightly grease your crockpot with cooking spray or butter to prevent sticking.
2. Add the steel-cut oats, blueberries, water or milk, vanilla extract, ground cinnamon, and a pinch of salt. Stir to combine.
3. Set the crockpot to low and cook for 6–8 hours overnight.
4. In the morning, stir the oatmeal and sweeten with honey or maple syrup to taste.
5. Serve warm, optionally topped with more blueberries, nuts, or a splash of cream.

The perfect blend of tart blueberries and creamy oats makes this breakfast unforgettable. It’s a versatile dish that pairs wonderfully with a hot cup of coffee or tea, and leftovers can be refrigerated for a quick reheat later in the week.

Blueberry French Toast Casserole

This indulgent breakfast casserole is a treat for the whole family. Blueberries bring a delightful tanginess that balances the richness of the custard-soaked bread, making it ideal for special occasions or weekend mornings.

Ingredients:

• 1 loaf of brioche or French bread, cut into cubes
• 1 cup fresh or frozen blueberries
• 6 large eggs
• 2 cups milk or cream
• 1/4 cup sugar or maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Powdered sugar and syrup for serving

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. Place half the bread cubes in the crockpot and scatter half the blueberries over them. Repeat with the remaining bread and blueberries.
3. In a mixing bowl, whisk together eggs, milk or cream, sugar or syrup, vanilla extract, and cinnamon until smooth.
4. Pour the mixture evenly over the bread and blueberries, pressing lightly to ensure the bread soaks up the liquid.
5. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the custard is set.
6. Dust with powdered sugar and drizzle with syrup before serving.

This rich, fruity casserole is a feast for the senses. It’s perfect for serving a crowd, and its warm, fragrant aroma will fill your home with comfort.

Blueberry Banana Quinoa Breakfast Bowl

For a protein-packed start to the day, this crockpot quinoa bowl combines the sweetness of blueberries and bananas with the nutty flavor of quinoa. It’s a wholesome choice that fuels your morning without compromising on taste.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups milk or almond milk
• 1 cup water
• 1 banana, mashed
• 1 cup fresh or frozen blueberries
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1–2 tbsp honey or maple syrup (optional)
• Toppings: fresh blueberries, sliced banana, nuts, or seeds

Instructions:

1. Grease the crockpot lightly to prevent sticking.
2. Combine quinoa, milk, water, mashed banana, blueberries, vanilla extract, and cinnamon in the crockpot. Stir well.
3. Cook on low for 4–6 hours or high for 2–3 hours, until the quinoa is tender and most of the liquid is absorbed.
4. Stir to combine, adding sweetener if desired.
5. Serve in bowls topped with fresh fruit, nuts, or seeds.

This recipe is a nutrient-dense breakfast option, perfect for starting your day on a healthy note. The combination of blueberries, banana, and quinoa creates a balanced dish with a touch of natural sweetness.

Blueberry Lemon Yogurt Cake

This blueberry lemon yogurt cake is a tangy, moist breakfast delight perfect for brightening your morning. The rich yogurt base adds a velvety texture, while fresh blueberries and lemon zest create a burst of freshness in every bite. Made in a crockpot, this effortless recipe ensures an evenly cooked and tender cake, perfect for a leisurely breakfast or brunch.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh or frozen blueberries

Instructions:

1. Grease the crockpot and line it with parchment paper for easy removal.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Fold in yogurt, vanilla extract, and lemon zest. Gradually incorporate the dry ingredients, mixing until just combined.
5. Gently fold in the blueberries. Pour the batter into the prepared crockpot.
6. Cook on high for 2–3 hours, or until a toothpick inserted in the center comes out clean. Let cool before slicing.

The tender crumb of this yogurt cake paired with the tart blueberries and zesty lemon is irresistibly delicious. Pair it with a cup of tea or coffee for a delightful breakfast experience.

Blueberry Almond Rice Pudding

This creamy rice pudding takes breakfast to a decadent level. Sweetened with blueberries and topped with crunchy almonds, it’s a comforting and satisfying dish that’s easy to prepare in a crockpot. Whether enjoyed warm or chilled, this recipe offers a perfect balance of creamy, nutty, and fruity flavors.

Ingredients:

• 1 cup Arborio rice
• 4 cups milk or almond milk
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup fresh or frozen blueberries
• ½ cup slivered almonds, toasted
• Pinch of salt

Instructions:

1. Grease the crockpot lightly. Add rice, milk, sugar, vanilla extract, almond extract, and a pinch of salt. Stir to combine.
2. Cook on low for 3–4 hours, stirring occasionally to prevent sticking.
3. When the rice is tender and creamy, stir in the blueberries and cook for another 10 minutes.
4. Serve warm or chilled, topped with toasted almonds for added crunch.

This pudding is a wonderful twist on a classic dessert, turned into a hearty breakfast. Its indulgent yet nourishing quality makes it ideal for mornings when you need a cozy start to your day.

Blueberry Chia Seed Porridge

This nutrient-packed blueberry chia seed porridge is a powerhouse of energy and flavor. The slow-cooked chia seeds thicken into a creamy base, while blueberries infuse it with natural sweetness and antioxidants. It’s the ultimate healthy breakfast for busy mornings.

Ingredients:

• ½ cup chia seeds
• 2 cups almond milk or coconut milk
• 1 cup fresh or frozen blueberries
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Toppings: fresh blueberries, shredded coconut, nuts, or granola

Instructions:

1. Combine chia seeds, milk, blueberries, maple syrup, vanilla extract, and cinnamon in the crockpot. Stir well to combine.
2. Cook on low for 2–3 hours, stirring occasionally to ensure even cooking.
3. Once the mixture has thickened and the chia seeds have absorbed the liquid, serve warm.
4. Garnish with your favorite toppings, such as fresh blueberries, shredded coconut, or granola.

This chia seed porridge is a wholesome breakfast option packed with omega-3s and fiber. Its creamy texture and vibrant flavors make it an excellent start to your day.

Blueberry and Sweet Potato Hash

A savory twist on a classic breakfast, this blueberry and sweet potato hash combines sweet and savory notes in a dish that’s packed with nutrients. Perfect for a weekend breakfast or brunch, this recipe is a delightful medley of flavors and textures.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup fresh or frozen blueberries
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: fried eggs for serving

Instructions:

1. Add sweet potatoes, onion, olive oil, smoked paprika, salt, and pepper to the crockpot. Toss to coat evenly.
2. Cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally.
3. During the last 30 minutes, stir in the blueberries and cook until heated through.
4. Serve warm, optionally topped with fried eggs for a complete meal.

This hash is a unique and satisfying way to incorporate blueberries into a savory breakfast. The contrast of sweet and savory flavors creates an irresistible combination.

Blueberry Coconut Steel-Cut Oats

This tropical twist on classic oatmeal is a creamy, flavorful breakfast packed with the sweetness of blueberries and the rich taste of coconut. It’s a wonderful way to infuse a bit of sunshine into your morning routine.

Ingredients:

• 1 cup steel-cut oats
• 3 cups coconut milk
• 1 cup water
• 1 cup fresh or frozen blueberries
• ¼ cup shredded coconut
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. Grease the crockpot lightly and add oats, coconut milk, water, blueberries, shredded coconut, and vanilla extract. Stir to combine.
2. Cook on low for 6–8 hours or high for 3–4 hours, stirring occasionally.
3. Sweeten with honey or maple syrup if desired.
4. Serve warm, garnished with additional blueberries and shredded coconut.

The creamy coconut milk pairs beautifully with the tartness of blueberries, creating a comforting yet exotic breakfast dish that will leave you energized.

Blueberry Apple Crisp

This blueberry apple crisp is a warm and fruity breakfast treat. With tender apples, juicy blueberries, and a crunchy oat topping, it’s a delightful way to start the day, especially during colder months.

Ingredients:

• 3 cups peeled and diced apples
• 1 cup fresh or frozen blueberries
• 2 tbsp sugar or maple syrup
• 1 tsp cinnamon
• 1 cup rolled oats
• ½ cup almond flour
• 1/3 cup melted butter or coconut oil
• Pinch of salt

Instructions:

1. In the crockpot, mix apples, blueberries, sugar, and cinnamon. Spread evenly.
2. In a bowl, combine oats, almond flour, melted butter, and a pinch of salt to form a crumbly topping.
3. Sprinkle the topping evenly over the fruit mixture.
4. Cook on low for 3–4 hours, or until the fruit is tender and the topping is golden.
5. Serve warm, optionally with yogurt or cream.

This crisp is a delightful combination of flavors and textures, offering the perfect balance of tart fruit and sweet crumble. It’s a breakfast that feels indulgent but is still wholesome.

Blueberry Cinnamon Roll Casserole

This decadent casserole is the perfect fusion of fluffy cinnamon rolls and sweet, juicy blueberries, baked to perfection in a crockpot. It’s a comforting breakfast that’s easy to prepare and packed with the familiar, indulgent flavors of cinnamon rolls, with a refreshing twist from the blueberries. Ideal for serving a crowd or preparing for a lazy weekend breakfast.

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing)
• 1 ½ cups fresh or frozen blueberries
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• Icing (from cinnamon roll cans)

Instructions:

1. Grease the crockpot with cooking spray.
2. Cut the cinnamon rolls into quarters and place them in the crockpot. Add the blueberries evenly over the top.
3. In a separate bowl, whisk together milk, eggs, vanilla extract, cinnamon, and salt. Pour this mixture over the cinnamon rolls and blueberries.
4. Cover and cook on low for 2–3 hours, or until the cinnamon rolls are cooked through and golden on the edges.
5. Drizzle the icing from the cinnamon rolls over the casserole before serving.

The cinnamon rolls’ soft, pillowy texture contrasts wonderfully with the burst of tart blueberries. This casserole makes a hearty, satisfying breakfast that will fill the room with a heavenly aroma as it cooks.

Blueberry Quinoa Breakfast Bars

These blueberry quinoa breakfast bars are a convenient and wholesome way to start your day. Packed with protein from quinoa and bursting with fresh blueberries, they’re perfect for meal prepping and enjoying a grab-and-go breakfast throughout the week. The subtle sweetness and hearty texture make these bars a great choice for busy mornings.

Ingredients:

• 1 cup cooked quinoa
• 1 ½ cups rolled oats
• 1 cup fresh or frozen blueberries
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ¼ cup almond milk
• Pinch of salt

Instructions:

1. Grease the crockpot and line it with parchment paper for easy removal.
2. In a large bowl, combine cooked quinoa, oats, blueberries, eggs, vanilla extract, cinnamon, honey or maple syrup, applesauce, almond milk, and salt. Stir well to combine.
3. Pour the mixture into the prepared crockpot and smooth the top.
4. Cook on low for 3–4 hours, or until the bars are set and firm.
5. Let the bars cool before slicing into squares and serving.

These breakfast bars are a great way to sneak in healthy grains while enjoying the sweet flavors of blueberries. Whether you have them warm out of the crockpot or as a quick snack during the day, they’re perfect for a nutrient-dense breakfast.

Blueberry Coconut Chia Pudding

This coconut chia pudding with blueberries is a tropical-inspired breakfast that’s as healthy as it is delicious. The creamy coconut milk and nutty chia seeds combine to create a pudding-like texture, while the blueberries provide a burst of antioxidants. This dish is naturally sweet and can be enjoyed either as a light breakfast or as a nutritious snack.

Ingredients:

• 1 cup chia seeds
• 2 cups coconut milk
• 1 cup fresh or frozen blueberries
• 2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• Pinch of salt
• Toppings: coconut flakes, granola, or extra blueberries

Instructions:

1. Combine chia seeds, coconut milk, blueberries, honey or maple syrup, vanilla extract, and a pinch of salt in the crockpot. Stir to combine.
2. Cook on low for 2–3 hours, stirring occasionally to prevent the chia seeds from clumping together.
3. Once the pudding has thickened and the chia seeds have absorbed the liquid, serve warm or chilled.
4. Garnish with your favorite toppings such as coconut flakes, granola, or additional blueberries.

This chia pudding is a great way to fuel your day with healthy fats and fiber. It’s a refreshing, wholesome breakfast that’s both filling and flavorful, offering a perfect balance of creamy coconut and fresh blueberries.

Blueberry Spiced Rice Pudding

This blueberry-spiced rice pudding is a delicious, comforting breakfast dish that combines the warmth of cinnamon and nutmeg with the sweetness of blueberries. Cooked slowly in the crockpot, the rice becomes tender and creamy, creating a satisfying dish that will keep you full all morning long.

Ingredients:

• 1 cup Arborio rice
• 4 cups whole milk or almond milk
• 1 cup fresh or frozen blueberries
• ½ cup sugar or maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. Grease the crockpot lightly. Add rice, milk, blueberries, sugar or maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir well to combine.
2. Cook on low for 3–4 hours, stirring occasionally.
3. Once the rice is tender and the pudding has thickened, serve warm with a sprinkle of cinnamon or a drizzle of honey if desired.

The spiced warmth of cinnamon and nutmeg pairs beautifully with the sweet burst of blueberries, making this rice pudding a perfect breakfast for cooler mornings. It’s both comforting and filling, offering a sweet yet healthy start to your day.

Blueberry Almond Butter Smoothie Bowl

For a refreshing yet hearty breakfast, this blueberry almond butter smoothie bowl is an excellent choice. Blended in the crockpot, the blueberries combine with creamy almond butter and yogurt to create a thick, smoothie-like base that’s topped with granola and fresh fruit. It’s a great option for those looking for a lighter yet filling breakfast that feels indulgent.

Ingredients:

• 1 cup fresh or frozen blueberries
• ½ cup almond butter
• 1 cup Greek yogurt
• 1 cup almond milk or coconut milk
• 1 tbsp honey or maple syrup
• ½ tsp vanilla extract
• Toppings: granola, sliced banana, fresh blueberries, chia seeds

Instructions:

1. Add blueberries, almond butter, Greek yogurt, almond milk, honey or maple syrup, and vanilla extract to the crockpot. Blend until smooth.
2. Cook on low for 2 hours, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly.
3. Pour into bowls and top with granola, sliced banana, fresh blueberries, and chia seeds for extra texture.

This smoothie bowl is creamy and satisfying, with the richness of almond butter balanced by the fresh flavors of blueberries. It’s a great breakfast option if you want something cool and refreshing with plenty of nutrients.

Blueberry Peach Cobbler

A comforting and fruity breakfast dessert, this blueberry peach cobbler combines the sweetness of ripe peaches with juicy blueberries, all topped with a crumbly, biscuit-like topping. Made effortlessly in the crockpot, it’s a perfect way to enjoy a warm, comforting breakfast during summer or fall mornings.

Ingredients:

• 3 cups fresh or frozen blueberries
• 2 cups sliced peaches (fresh or frozen)
• 1 tbsp lemon juice
• 2 tbsp sugar or maple syrup
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• ¼ cup butter, melted
• 1/3 cup milk
• 1 tsp vanilla extract

Instructions:

1. Grease the crockpot and add the blueberries, peaches, lemon juice, and sugar or maple syrup. Stir gently to combine.
2. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Add melted butter, milk, and vanilla extract, stirring to form a thick batter.
3. Spoon the batter over the fruit mixture in the crockpot.
4. Cover and cook on low for 3–4 hours, or until the cobbler topping is golden and firm.
5. Serve warm with a scoop of vanilla yogurt or whipped cream for a complete breakfast.

This cobbler brings the best of summer fruit into a cozy breakfast dish. It’s a perfect treat to enjoy with your morning coffee or to serve as a special breakfast for family and friends.

Blueberry Protein Pancake Casserole

This blueberry protein pancake casserole combines the fluffiness of pancakes with the richness of protein-packed ingredients, making it the ideal breakfast for anyone looking to fuel up in the morning. With blueberries scattered throughout and a light, pancake-like texture, this dish offers both indulgence and nutrition, perfect for post-workout refueling or a hearty start to the day.

Ingredients:

• 2 cups rolled oats
• 1 cup vanilla protein powder
• 1 ½ cups almond milk
• 2 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup fresh or frozen blueberries
• ¼ cup maple syrup (optional for sweetness)

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. In a large bowl, mix oats, protein powder, almond milk, eggs, baking powder, vanilla extract, and cinnamon until smooth.
3. Gently fold in the blueberries. Pour the batter into the crockpot, smoothing the top.
4. Cook on low for 3–4 hours or on high for 2 hours, until the pancake casserole is set and lightly golden on top.
5. Serve warm with a drizzle of maple syrup and extra fresh blueberries on top.

This casserole is both filling and packed with protein, making it a great choice for a balanced breakfast. The blueberries add a natural sweetness, balancing the hearty oats and protein powder. It’s a nutritious twist on a traditional pancake breakfast.

Blueberry and Walnut Granola

This homemade granola, made in your crockpot, combines the sweetness of blueberries with the crunch of walnuts and oats for a breakfast that’s both healthy and delicious. Perfect for topping yogurt or enjoying with milk, this recipe is an easy way to make a large batch of granola that can be enjoyed throughout the week.

Ingredients:

• 4 cups rolled oats
• 1 ½ cups fresh or frozen blueberries
• ½ cup walnuts, chopped
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

Instructions:

1. Grease the crockpot with cooking spray or line it with parchment paper.
2. In a large bowl, combine oats, blueberries, walnuts, honey, coconut oil, vanilla extract, cinnamon, and salt. Stir well until the oats are evenly coated.
3. Pour the mixture into the crockpot and spread it out evenly.
4. Cook on low for 2–3 hours, stirring occasionally to prevent burning.
5. Once the granola is golden and crispy, remove from the crockpot and let it cool. Store in an airtight container.

This granola is a great addition to your breakfast rotation. It’s crunchy, satisfying, and packed with healthy fats and antioxidants from the walnuts and blueberries. Sprinkle it over yogurt or enjoy it as a snack throughout the day.

Blueberry Almond Breakfast Smoothie

For a quick and nutritious breakfast that’s packed with protein, this blueberry almond breakfast smoothie is perfect. Made with almond butter and fresh blueberries, this smoothie is rich, creamy, and filling, providing a refreshing start to your day without the need for a complicated preparation.

Ingredients:

• 1 cup fresh or frozen blueberries
• 2 tbsp almond butter
• 1 cup unsweetened almond milk
• 1 ripe banana
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. In a blender, combine blueberries, almond butter, almond milk, banana, chia seeds, vanilla extract, and honey or maple syrup.
2. Blend until smooth and creamy, adding more almond milk if needed to reach the desired consistency.
3. Pour into a glass and enjoy immediately.

This smoothie is full of protein, healthy fats, and antioxidants, making it the ideal option for a quick yet filling breakfast. The almond butter adds creaminess, while the blueberries and banana provide natural sweetness and a burst of nutrition.

Blueberry Baked Oats

This blueberry baked oats recipe is a hearty and filling breakfast that’s perfect for those who love the combination of oats and fruit. The crockpot allows the oats to bake slowly, absorbing all the flavors of the blueberries, and the result is a warm, comforting dish that will leave you feeling satisfied and energized.

Ingredients:

• 2 cups rolled oats
• 1 ½ cups almond milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 cup fresh or frozen blueberries
• 1/4 cup maple syrup or honey
• 2 tbsp almond butter (optional for creaminess)

Instructions:

1. Grease the crockpot with cooking spray.
2. In a large bowl, mix together oats, almond milk, vanilla extract, cinnamon, baking powder, maple syrup or honey, and almond butter (if using). Stir until combined.
3. Gently fold in the blueberries and pour the mixture into the crockpot.
4. Cook on low for 4–5 hours, until the oats are fully cooked and the dish is set.
5. Serve warm, optionally topped with extra blueberries, a drizzle of honey, or a dollop of yogurt.

This baked oats recipe is a fantastic way to enjoy the natural sweetness of blueberries, with a creamy texture from the almond butter. It’s perfect for a slow morning breakfast or a weekend brunch, and can easily be customized with your favorite toppings.

Blueberry Banana Muffin Cake

For a fun twist on traditional muffins, this blueberry banana muffin cake is a delicious and simple breakfast made in the crockpot. It has the soft, moist texture of a muffin, but in cake form, making it perfect for slicing and serving. The bananas add natural sweetness, while the blueberries give it a juicy burst.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1/3 cup honey or maple syrup
• ½ cup almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Grease the crockpot and line it with parchment paper.
2. In a large bowl, combine mashed bananas, flour, baking powder, baking soda, salt, eggs, honey or maple syrup, almond milk, and vanilla extract. Mix until smooth.
3. Gently fold in the blueberries.
4. Pour the batter into the crockpot and smooth the top.
5. Cook on low for 2–3 hours, or until the muffin cake is set and golden on top.
6. Let it cool for a few minutes before slicing and serving.

This muffin cake is a fun and easy breakfast treat that’s perfect for serving a crowd. The natural sweetness from the bananas and blueberries makes it a healthy, comforting option, and it pairs wonderfully with a cup of coffee or tea.

Blueberry Coconut Flour Pancakes

These blueberry coconut flour pancakes are a gluten-free and low-carb breakfast option that doesn’t compromise on taste. The coconut flour adds a subtle tropical flavor, while the blueberries provide a burst of sweetness in every bite. Cooking them in the crockpot ensures that they remain soft, moist, and full of flavor.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 cup fresh or frozen blueberries
• ¼ tsp salt
• 1 tbsp coconut oil, melted

Instructions:

1. Grease the crockpot and line it with parchment paper.
2. In a large bowl, whisk together coconut flour, eggs, almond milk, vanilla extract, baking powder, salt, and melted coconut oil until smooth.
3. Gently fold in the blueberries.
4. Pour the batter into the crockpot and spread it evenly.
5. Cook on low for 2–3 hours, or until the pancakes are cooked through and golden on top.
6. Serve warm, optionally with a drizzle of maple syrup or coconut cream.

These pancakes are a fantastic option for those who follow a gluten-free or low-carb diet. The combination of coconut flour and blueberries creates a rich, flavorful breakfast that’s both satisfying and nutritious.

Note: More recipes are coming soon!