Blueberry vanilla & almond baked oats

Healthy but delicious breakfast for 2

This makes such a delicious and filling breakfast- and it’s good enough to feel like a weekend treat! If you are short on time in the morning it is fine to pre-cook and re-heat in the microwave. I just love the crunchiness of the almonds on top of these. I don’t add any sweetness into the mix- I like to serve them with raspberries, fat-free yoghurt and some maple syrup, but if you prefer it to taste sweeter you could add some sweetener or fruit syrup/maple syrup into the mix.

I recently bought some vanilla bean paste and it adds such a lovely flavour, but vanilla extract is fine if you don’t have bean paste. (Vanilla bean paste has 1 syn per tsp, none in vanilla extract).

 

My Recipe

Serves: 2
Syns: 1.5 per portion (blueberries and baking powder) Add .05 syns per portion if using vanilla bean paste rather than vanilla extract)
Healthy Extra: B (3/4)- oats B (1/4)- almonds

Ingredients

  • 60g porridge oats
  • 2 tsp baking powder
  • 10g flaked almonds
  • 2 eggs
  • 100g fresh blueberries
  • 4 tbsp fat free natural yoghurt
  • 2 tsp vanilla extract/vanilla bean paste
  • low calorie cooking spray

Method

  1. Pre-heat oven to 180°C
  2. Mix together the oats and baking powder and then mix in the egg, yoghurt and vanilla extract.
  3. Stir through the blueberries
  4. Spray a small oven proof dish with low calorie cooking spray, and spoon in the mixture.
  5. Place the flaked almonds over the top of the mixture, and spray with low calorie cooking spray.
  6. Bake for 30-35 minutes until golden brown on the top and cooked through in the middle

Additional Info

Please note that if you are eating these on their own (without extra yoghurt/fruit/maple syrup) you may want to add a little sweetener or maple syrup into the mixture before baking- this recipe doesn't produce a very sweet cake.

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