Blueberry Baked Oats
These blueberry baked oats are the perfect start to any morning. Fruity, creamy and packed full of goodness, you'll have to give these a whirl for the ultimate breakfast indulgence.
Serves
Ingredients
For the oats
<item-todo-done>150g jumbo rolled oats<item-todo-done><item-todo-done>225ml plant-based milk<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>60g blueberries<item-todo-done><item-todo-done>25g pecans<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>2 tsp olive oil<item-todo-done>
To serve
<item-todo-done> handful of pecans<item-todo-done><item-todo-done>100g plant-based yoghurt (the thicker the better)<item-todo-done><item-todo-done>25g blueberries<item-todo-done><item-todo-done>100g Alpro greek style plant-based yoghurt<item-todo-done><item-todo-done>2 tbsp mixed seeds<item-todo-done>
Before you start
Preheat oven to 180˚C, fan setting | Kitchen roll for greasing | Mixing bowl | 2 small ovenproof dishes | Small baking tray
Prepare the serving dishes
- Use kitchen roll to grease the small ovenproof dishes with the oil
Prepare the baked oats
- Add the rolled oats, plant-based milk, maple syrup, cinnamon and vanilla extract to the mixing bowl and stir to make a textured mixture
- Add the blueberries to the bowl and fold into the mixture
- Transfer the mixture to the ovenproof dishes, put the dishes in the oven and bake for 20 minutes
Prepare the pecans and seeds
- Roughly chop the the pecans
- Spread the pecans and the seeds out on small baking tray, put the tray in the oven for the last 5 minutes of baking time
Dress and serve
- Remove the dishes and the tray from the oven, place on heat proof mats and leave to rest for a couple of minutes
- Spoon the plant-based yoghurt onto the baked oats
- Sprinkle over the pecans, seeds and blueberries
- Drizzle over a little maple syrup and serve immediately