Blueberry baked oats with almonds, cinnamon and maple syrup
By far my favourite healthy breakfast!
5 mins
25 min
220 kcal
5 mins
25 min
220 kcal
SERVES
6
DIFFICULTY
EASY
SERVES
6
Difficulty
EASY
This is my favourite breakfast, these are so tasty and so filling! If I’ve made the time to make these in the morning I find I don’t even think about snacking before lunch. These are lovely on their own, but I usually serve them with fat-free natural yoghurt and frozen raspberries. You can prepare the night before by putting the dry and wet ingredients into separate bowls so that all you have to do in the morning is combine and bake!
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Blueberry baked oats with almonds, cinnamon and maple syrup
Servings: 6
By far my favourite healthy breakfast! Syns: 2 per portionHealthy extra: B
Print Recipe
Ingredients
- 210 g porridge oats
- 2 tsp baking powder
- 2 tbsp ground almonds
- 1 tsp cinnamon
- 1/4 tsp salt
- 125 g fresh or frozen blueberries
- 8 tbsp fat free natural yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 2 eggs
- low calorie cooking spray
Instructions
- Pre-heat oven to 180°C
- Mix together all of the dry ingredients (oats, baking powder, ground almonds, cinnamon, salt) and then add the blueberries.
- In a separate bowl, mix together the eggs, yoghurt, vanilla extract and maple syrup
- Stir the wet mixture into the dry mixture
- Spray an oven proof baking dish with low-calorie cooking spray and spoon in the mixture. Spray the top of the mixture with the cooking spray and pop onto the middle tray of the oven.
- Bake for 20-25 minutes until golden brown on the top and cooked through in the middle (a cake-like consistency)
- Delicious served with fat-free yoghurt and fresh berries
Notes
If you bake these at the beginning of the week, they reheat perfectly in the microwave for a quick breakfast for the rest of the week.
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