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Blueberry Baked Oats

Whole rolled oats baked with milk, egg and blueberries into a soft slice.

40 min

2 servings

Difficulty 2/5

Breakfast

Prep 10 min · Cook 30 min

The oats are left whole rather than blended, so this bakes into something between porridge and cake, with a set top and soft middle. Two thirds of the blueberries go into the batter and burst as it bakes; the rest sit on top and hold their shape.

Per serving

331

kcal / serving

Protein 12 gCarbs 56 gFat 7 g

Ingredients

Written for 2 servings. Change the servings to rescale every amount.

  • Rolled Oats

    80 grams

  • Baking Powder

    1 teaspoon (4.6 grams)

  • Cinnamon, ground

    1 teaspoon (2.6 grams)

  • Salt

    1 pinch

  • Chicken Egg, whole

    1 medium (51 grams)

  • Milk 2.5%

    180 milliliters

  • Maple Syrup

    2 tablespoons (40 grams)

  • Vanilla Extract

    1 teaspoon (4.2 grams)

  • Blueberry

    120 grams

Steps

  1. Heat the oven to 180 C. Mix the oats, baking powder, cinnamon and salt in a bowl.

    3 min

  2. Beat the egg with the milk, maple syrup and vanilla, and stir it into the dry mix. Unlike protein oats, the oats stay whole here — do not blend.

    3 min

  3. Fold in two thirds of the blueberries and pour into a greased dish of about 15 x 20 cm. Scatter the rest of the berries on top.

    4 min

  4. Bake for 28-30 minutes, until the top is golden and set and the berries have burst.

    30 min

  5. Rest 5 minutes before cutting, so the berry juice settles instead of running out.

    5 min

Serving suggestion

Serve warm with Greek yogurt — a 150 g pot adds about 15 g of protein.

Storage

Keeps 3 days in the fridge, covered. It is good cold, straight from the dish.

Notes

Frozen blueberries work without thawing, but add 3-4 minutes to the baking time.

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