Coconut & blueberry baked oats
4
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Meet your new breakfast game changer. Baked oats are simple to make and portable – plus the flavour variations are pretty much endless. Give these a try and you’ll be hooked!
Ingredients
Porridge oats
120 g
0% fat natural Greek yogurt
375 g
Egg, whole, raw
3 medium, raw
Desiccated Coconut
30 g
Blueberries
200 g, frozen
Coconut flakes
10 g
Honey
½ tablespoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. In a large mixing bowl, combine the oats, yogurt, eggs, desiccated coconut and 150g blueberries. Spoon into a square 20cm baking dish and level with the back of a spoon. Scatter over the remaining blueberries and bake for 25 minutes until golden.
2
Meanwhile, set a small frying pan over a low-medium heat. Toast the coconut flakes for a few minutes until starting to turn golden.
3
Scatter the toasted coconut over the baked oats and drizzle over the honey. Cut into 4 squares.
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