Wild Blueberry Oatmeal Breakfast Pizza with Nutella®

Oatmeal cookie-like crust spread with Wild Blueberry Sauce and Nutella®

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 servings 1x


  • 12 teaspoons cornmeal
  • 1 ½ cups oats (quick or old fashioned, uncooked)
  • 1 teaspoon baking powder
  • Dash of kosher or sea salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • ½ cup almonds, ground in food processor about 70 almonds (or 2.96 oz almond flour)
  • ½ cup milk
  • ½ cup mashed banana, about 1 ½ bananas
  • 1 egg
  • ¼ teaspoon almond extract
  • 1/2 cup frozen Wild Blueberries
  • 34 tablespoons chocolate hazelnut spread (such as Nutella®)
  • Wild Blueberry Sauce
  • Greek yogurt cream cheese topping


  1. Preheat the oven to 375°F. Sprinkle cornmeal on pizza stone (or line roasting sheet with parchment paper,) set aside.
  2. In a large bowl, combine oats, baking powder, salt, cinnamon, sugar and ground almonds (it’s OK if there are a few lentil-sized bits of almond after grinding.) In a medium bowl, combine milk, banana, egg, almond extract. Gently stir milk mixture into oat mixture just until blended. Fold in frozen Wild Blueberries
  3. Spread batter into 9-inch-circle on pizza stone (or lined baking sheet.)
  4. Bake 12-15 minutes until set. Cool completely.
  5. Meanwhile, make Wild Blueberry Sauce; cool completely.
  6. Mix together Greek yogurt and cream cheese for topping: About 2 tablespoons plain Greek yogurt + 2 tablespoons 1/3-fat cream cheese.
  7. Spread crust with chocolate hazelnut spread until about 1-inch of edge. Spread about 1 1/2 cup Wild Blueberry Sauce onto hazelnut spread. Top with a dollop of Greek yogurt cream cheese topping.


If served for brunch, make the crust, Wild Blueberry Sauce and Greek yogurt cream cheese topping the night before. Assemble the morning of; pizza can be served immediately or several hours after making if refrigerated.