Lemon and Blueberry Baked Oats
Ingredients
- 50g (half a cup) oats - can use gluten free
- 2 tbsp low-fat plain or vanilla yoghurt - use dairy free to make it vegan
- Handful blueberries, fresh or frozen
- Splash lemon juice
- 1/2 tsp baking powder - can use gluten free
- 1 tbsp sweetener/ sugar or maple syrup
- 1 tsp lemon essence/ extract
- 4 tbsp boiling water
Preparation
Pre-heat the oven to 200C/ 400F/ gas mark 6
Put boiling water and oats in a bowl and stir with a spoon to thicken slightly
Leave for a couple of minutes
Add all of the other ingredients into the bowl and stir with a spoon
Pour the mixture into a shallow oven-proof dish lined with baking parchment or paper
Bake in the oven for around 30 minutes
Serve on its own or with additional yoghurt. It can be eaten straight away or the following day cold or warmed up
Storage tips
For eating the next day, wrap it up in cling film, foil or store in an airtight container
For eating any later, cover and store in the fridge
It can also be frozen if wrapped up. Leave to defrost on the kitchen side or microwave until hot
Batch cooking
This recipe is great for batch cooking
If you want to make it for breakfast three days in a row, increase the ingredients by three, pour into a large shallow dish and bake in the oven for 50 minutes
