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 –
Preheat the oven to 200C.
Place all of the ingredients, except the blueberries, into a bowl and mix to combine. Add the blueberries and evenly fold them through.
Line a baking dish or loaf tin with baking paper and pour in the oat bake mixture.
Top the oat mixture with blueberries and greek yoghurt. Swirl the yoghurt evenly using a skewer or handle end of a spoon.
Place in the oven to cook for 30 minutes. Once cooked, remove from the oven. Leave to cool before slicing into 5 slices.
Store in an airtight container in the fridge for up to 6 days. Serve warm or it's just as delicious cold. Top with more greek yoghurt, banana slices and nut butter.
This also freezes well. Cut into portions then freeze for up to 2 months.
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