Blueberry Baked Oats

Super simple
0:25 m
13 ingredients

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: 2

Ingredients

For the oats

150g jumbo rolled oats
225ml plant-based milk
½ tsp cinnamon
60g blueberries
25g pecans
1 tbsp maple syrup
1 tsp vanilla extract
1 tbsp maple syrup
2 tsp olive oil

To serve

handful of pecans
100g plant-based yoghurt (the thicker the better)
25g blueberries
100g Alpro greek style plant-based yoghurt
2 tbsp mixed seeds

Before you start

Preheat oven to 180˚C, fan setting | Kitchen roll for greasing | Mixing bowl | 2 small ovenproof dishes | Small baking tray

Step 1

Prepare the serving dishes

Use kitchen roll to grease the small ovenproof dishes with the oil

Ingredients

2 tsp olive oil

Step 2

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

Ingredients

150g jumbo rolled oats
225ml plant-based milk
½ tsp cinnamon
60g blueberries
25g pecans
1 tbsp maple syrup
1 tsp vanilla extract

Step 3

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

Ingredients

handful of pecans
100g Alpro greek style plant-based yoghurt
2 tbsp mixed seeds

Step 4

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

Ingredients

100g plant-based yoghurt (the thicker the better)
25g blueberries
1 tbsp maple syrup