blueberry baked oats

Warming, creamy oats, baked with blueberries, a creamy yoghurt centre , finished with coconut flour and hempseeds.

I still have so many baked oats recipes I want to share, I think I might just have to spend a whole weekend doing purely baked oats photoshoots. It would also mean that I would have to eat the oats for breakfast, lunch and dinner. Hmmm.. that sounds like a fabulous weekend, don't you think?

If you know me, you know how much I love my sweet breakfasts and with it now being the midst of winter baked oats are on the menu more frequently.

WHAT IS NOT TO LOVE

That first dip of the spoon into the baked oats if my favourite part. That oozing (slightly under baked) centre mixing with the creamy yoghurt and the bursting blueberries is a beautiful sight.

The sides are more baked and have a cake-like texture, whilst the centre is soft and creamy.

A delightful combination.

Tips!

• If you prefer a more cake-like texture simply bake the oats for a few minutes longer.

• Using frozen berries work best. They are softer and juicier when defrosted compared to fresh blueberries.

TO MAKE THIS YOU WILL NEED

• An ovenproof bowl or ramekin

• Oat flour or rolled oats

• fresh or frozen blueberries

• oat milk or milk of choice

• mashed banana or sweetener of choice

• baking powder

• pinch of salt

• none-dairy plain yoghurt or yoghurt of choice

• vanilla extract (optional)

• coconut flour and hemp seeds for serving

ALTERNATIVES

• I love using oat flour as it gives that smooth, cake batter like texture. You can blend rolled oats into a flour or alternatively use rolled oats as it is, it will however have a different texture.

• For a gluten-free version make sure to use a gluten-free certified oats.

• As a sweetener I used half a mashed banana. Not only is this a great sugar-free option, but it adds more creaminess to the oats. If you don't like bananas you can replace it with apple sauce, maple syrup or date syrup. I always opt for natural sweeteners and try to avoiding processed sugars when possible.

• I used an oat-based plain (thick) yoghurt to dollop in the centre, but you can use any yoghurt of choice.

• Again, I prefer using an unsweetened plain yoghurt, but I think a vanilla yoghurt would work very well in this combination.

• You can replace the blueberries with raspberries or blackberries.

THIS BREAKFAST IS

• vegan

• refined sugar-free

• gluten-free (option)

• nut-free (option)

• dairy-free

OTHER BREAKFAST RECIPES YOU MIGHT LIKE

baked banana & tahini oats (vegan)

baked pear, walnut and tahini oatmeal

blended chocolate & orange baked oats

vegan buckwheat pancakes

BLUEBERRY BAKED OATS

A warming, creamy oats, baked with blueberries, a creamy yoghurt centre and sprinkled with coconut flour and hempseeds.

Serves: 1

Time: 20min

INGREDIENTS

• 40g oat flour (or rolled oats)

• 1/2 mashed banana or sweetener of choice

• 8 - 10 frozen blueberries (or as many as you like)

• 1/2 tsp baking powder

• 1/2 tsp vanilla extract (optional)

• pinch of salt

• 75ml almond milk

• vegan Greek-style yoghurt. I used oat-based.

INSTRUCTIONS

1. Preheat the oven to 180C

2. Mix the oat flour, mashed banana, baking powder, salt and almond milk together until smooth.

3. Add the frozen blueberries, give a quick mix and transfer 2/3 of the mixture into an ovenproof bowl/ ramekin.

4. Add a dollop of yoghurt in the centre and top with the remaining oats mixture.

5. Bake for 15 min. Bake longer for a more cake-like texture or for less if you prefer a soft centre..

6. Service with more yoghurt, blueberries, help seeds and a dusting of coconut flour (optional).

Have you made this?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings

Follow me on Instagram for more vegan recipe inspiration!