Blueberry vanilla & almond baked oats

Blueberry vanilla & almond baked oats

Healthy but delicious breakfast for 2

time

5 mins

pan

35 mins

fire

392 kcal

time

5 mins

pan

35 mins

fire

392 kcal

Blueberry-vanilla-&-almond-baked-oats

SERVES

2

DIFFICULTY

EASY

SERVES

2

Difficulty

EASY

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).

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Blueberry vanilla & almond baked oats

Servings: 2
Healthy but delicious breakfast for 2
Syns: 1.5 per portion
Print Recipe
5 mins
35 mins

Ingredients

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

Instructions

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

Notes

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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