RecipesBreakfast
Breakfast
Baked Oats
Oats, egg and mashed banana baked in a dish until the top browns and the middle sets soft, with blueberries bursting through. Eat it warm straight from the dish.
- Serves
- 1
- Prep
- 5min
- Cook
- 25min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Pressure, Cholesterol
Per serving
- Calories
- 437kcal
- Protein
- 18.5g
- Carbs
- 72.4g
- Fat
- 10.9g
- Fibre
- 8.8g
Ingredients
For 1 serving · MetricUS
- 50grolled oatsGF-certified if needed
- 1egg
- 120mlmilk of choice
- 1banana, ripemashed
- ½ tspbaking powder
- ½ tspground cinnamon
- ½ tspvanilla extract
- 30gblueberriesfresh or frozen
- pinch of saltstaple
- ½ cuprolled oatsGF-certified if needed
- 1egg
- ½ cupmilk of choice
- 1banana, ripemashed
- ½ tspbaking powder
- ½ tspground cinnamon
- ½ tspvanilla extract
- 1 ozblueberriesfresh or frozen
- pinch of saltstaple
Method
Prep the oven.
Preheat the oven to 180C (350F) and grease a small oven-safe dish or ramekin.
Make the batter.
Mash the banana in the dish or a mixing bowl until mostly smooth, a few small lumps are fine.
Add the oats, egg, milk, baking powder, cinnamon, vanilla extract and salt. Stir until fully combined and no dry pockets of oats remain.
Fold in the blueberries, keeping most of them whole so they burst as pockets rather than colouring the whole bake.
Bake.
Pour into the greased dish and bake for 22 to 25 minutes, until the top is golden and the middle no longer jiggles when you nudge the dish.
Serve.
Let it sit for 2 minutes before eating straight from the dish while it's still warm.