Blueberry baked oats
This recipe for blueberry baked oats is a tasty and healthy breakfast that can be made in advance and easily scaled up to feed more people.
Equipment
- Shallow ovenproof dish
Ingredients
- 2 ripe bananas mashed
- 150 g rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 300 ml oat milk or other plant-based milk
- 100 g blueberries/raspberries
- 2 tablespoons maple syrup optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease an ovenproof dish.
- Mash the bananas until smooth.
- Add to a mixing bowl with 150g oats, a teaspoon ground cinnamon, a teaspoon of baking powder and 100g blueberries.
- Pour in 300ml oat milk and 2 tablespoons maple syrup (if using).
- Stir everything together until well combined.
- Transfer to the prepared dish and bake for 20-25 minutes. If using a deep dish it will take longer, a shallow dish will be quicker.
Notes
- Nutritional information is approximate and is intended as a guide
- Frozen berries can be used.
- Substitute blueberries for raspberries, blackberries or chopped strawberries.
- I used oat milk, however any plant-based milk with the exception of tinned coconut milk can be used.
- Maple syrup can be substituted for agave syrup or omitted altogether.
Nutrition
Calories: 557kcalCarbohydrates: 115gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 295mgPotassium: 858mgFiber: 14gSugar: 44gVitamin A: 418IUVitamin C: 15mgCalcium: 418mgIron: 5mg
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