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Baked blueberry and coconut oats

Baked blueberry and coconut oats

By Leila Al Farsi
10’ Prep time
30’ Cook time
40’ Total time
424 Calories
2 Serving

Summary

Cruncy, nutty baked oats topped with sweet, juicy blueberries to help you start the day.
Leila Al Farsi 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Combine 80g porridge oats, 15g desiccated coconut, 50g blueberries, 1 tsp baking powder and a pinch of salt in a mixing bowl. In a jug, whisk 1 egg, 200ml coconut drink (or whole milk), 1 tsp vanilla extract and 1 tbsp maple syrup, then stir into the dry ingredients until combined.
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Step 2

Divide the mixture between 2 small ovenproof dishes (about 250ml each in volume) and bake for 25-30 minutes, until light golden on top with a very slight wobble in the middle.
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Step 3

Cool for 5 minutes, then serve each bowl of porridge with 1 tbsp Coyo coconut milk yogurt alternative, a handful more blueberries and some toasted flaked almonds scattered on top.

Ingredient

  • Eggs
    Eggs
    1
  • Baking powder
    Baking powder
    1 tsp
  • Maple syrup
    Maple syrup
    1 tbsp
  • Vanilla extract
    Vanilla extract
    1 tsp
  • Blueberries
    Blueberries
    50 grams
  • Porridge oats
    Porridge oats
    80 grams
  • Salt
    Salt
    1 pinch
  • Desiccated coconut
    Desiccated coconut
    15 grams
  • Coconut drink
    Coconut drink
    200 mls
  • Coyo natural coconut milk yogurt alternative
    Coyo natural coconut milk yogurt alternative
    1 tbsp
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