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Ingredients
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1 (16 ounce) can blueberry pie filling
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8 ¼ ounces gluten-free yellow cake mix
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½ cup gluten-free oats (such as Bob's Red Mill®)
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½ cup sliced almonds
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¼ cup melted butter
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1 tablespoon white sugar (Optional)
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¼ teaspoon ground cinnamon (Optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
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Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
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Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
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Let cool for 30 minutes. Serve warm or cooled.
Nutrition Facts (per serving)
319 | Calories |
9g | Fat |
57g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 319 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 4g | 20% |
Cholesterol 15mg | 5% |
Sodium 207mg | 9% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 3g | 9% |
Total Sugars 23g | |
Protein 2g | 4% |
Vitamin C 0mg | 0% |
Calcium 36mg | 3% |
Iron 1mg | 4% |
Potassium 121mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.