Blueberry Baked Oats
A tender banana-sweetened oat bake dotted with juicy blueberries, warmed with cinnamon and baked until lightly golden.
10 min
Prep
45 min
Cook
4
Serves
340
Calories
Macros · per serving
12g protein
56g carbs
9g fat
Ingredients
For 4 servings
- 200 g rolled oat
- 240 g banana
- 20 g ground flaxseed
- 400 ml unsweetened soy drink
- 200 g frozen blueberry
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp extra-virgin olive oil
Instructions
- 1
Heat the oven to 180°C (350°F), or 160°C fan. Grease a 20 cm square baking dish with the olive oil.
- 2
In a mixing bowl, mash 240 g peeled ripe banana until mostly smooth. Stir in the soy drink and ground flaxseed.
- 3
Add the rolled oats, baking powder and cinnamon, stirring thoroughly to distribute the baking powder. Fold in the blueberries straight from frozen.
- 4
Transfer to the baking dish and spread evenly. Bake for 40–45 minutes, until lightly golden around the edges and set in the center with no visible loose liquid. The middle should remain moist and tender.
- 5
Let stand for 5 minutes, then divide into four portions and serve warm. Refrigerate any leftovers in a covered container within 2 hours and eat within 3–4 days.
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