Blueberry + Greek Yoghurt Baked Oats
There is nothing like having a container full of delicious baked oats to start the week. This recipe serves 4 so you have breakfast all week long. Enjoy cold straight from the fridge with your favourite toppings or you can reheat in the microwave or oven. We love topping our bake with yoghurt, hemp seeds and a dollop of nut butter.
Serves: 4
Time: 40 minutes
Ingredients –
1 banana, mashed
1 cups rolled oats (GF option: brown rice flakes)
1/2 cup pumpkin seeds
1/4 cup dried coconut
3/4 cup plant based or dairy milk
1 tsp ground cinnamon
½ tsp baking powder
½ tsp sea salt
1/2 cup blueberries, frozen or fresh
To top:
¼ cup blueberries, frozen or fresh
4 tsp greek yoghurt
Method –
Pre-heat the oven to 180C and line a loaf tin with baking paper.
Add all of the ingredients to a bowl, expect the dark chocolate, and mix until well combined.
Pour the mixture into the lined loaf tin and press to evenly spread.
Add the dark chocolate and press it deep into the mixture so you get chocolate chunks scattered throughout the mixture and on top.
Place in the oven for 25 minutes. Once golden brown, take it out and place in the fridge to set for 1 hour.
Once set, cut into squares and store in an airtight container in the fridge for up to 2 weeks.
Want more Two Raw Sisters recipes?
Become a member and you’ll save hours of your time, hundreds on your grocery bill, and your body and health will thrive.