Coconut & blueberry baked oats
SmartPoints® value per serving
Meet your new breakfast game changer. Baked oats are simple to make, low in SmartPoints® and portable – plus the flavour variations are pretty much endless. Give these a try and you’ll be hooked!
0% fat natural Greek yogurt
Egg, whole, raw
3 medium, raw
200 g, frozen
Holland & Barrett Coconut Flakes
½ tablespoons, level
- 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.
- Meanwhile, set a small frying pan over a low-medium heat. Toast the coconut flakes for a few minutes until starting to turn golden.
- Scatter the toasted coconut over the baked oats and drizzle over the honey. Cut into 4 squares.