Nutrition per serving may change if servings are adjusted.
4 teaspoons quick cooking oats
1½ teaspoons whole wheat flour
1½ teaspoons packed brown sugar (see Tip)
½ teaspoon whole flaxseeds
¼ teaspoon ground cinnamon
1½ teaspoons cold, unsalted butter
⅔ cup fresh blueberries
½ teaspoon whole chia seeds
1 tablespoon frozen light whipped dessert topping
In a small microwave safe bowl, combine the oats, flour, 1 teaspoon of the brown sugar, the flaxseeds, ¼ teaspoon cinnamon, and the salt. Add butter. Using your fingers, knead together until thoroughly combined; set aside.
In an 8-ounce microwave-safe mug or 10-ounce ramekin, combine the blueberries, remaining ½ teaspoon brown sugar, and the chia seeds. Using a fork, mash the berry mixture.
Place the oat mixture and the berry mixture side by side in the microwave. Cook on 50% (medium) power for 1½ minutes. Remove berry mixture from microwave. Cook oat mixture an additional 10 to 15 seconds on 100% (high) power. Let cool 1 minute. Stir oat mixture.
Pour oat mixture over berry mixture. Top with whipped topping and cinnamon.
Tip: If using a sugar substitute, choose Splenda® Brown Sugar Blend for Baking. Use product amount that is equivalent to 1½ teaspoons brown sugar. Nutrition analysis per serving: same as below except 186 calories, 27 g carbohydrate, 13 g total sugar, 149 mg sodium, 3% Calcium, 5% iron