Baked Blueberry Oatmeal
By Teresa Cutter
What's great about it
This recipe from my Healthy Baking Cookbook is like eating pie for breakfast! It’s full of fibre and goodness that supports a healthy digestive system, as well as warming spices to bring this nourishing meal to life. Oats are a great source of soluble fibre that will keep you regular, lower cholesterol and fill you up for hours. Blueberries contain antioxidants called polyphenols which help to support optimum health and vitality. Blueberries are also a great source of potassium that helps to regulate muscle contraction and fluid balance. Apples are high in fibre (around 5 g each) they contain both soluble and insoluble fibre which is great for your digestive system.
100 g (1 cup) rolled oats
2 tablespoons chia seeds or golden flaxseeds
250 ml (1 cup) rice milk
¼ teaspoon sea salt
1 apple, grated
½ teaspoon ground cinnamon
1 teaspoon vanilla bean paste
1 teaspoon gluten-free baking powder
60 g (1/2 cup) blueberries + extra for garnish
1 teaspoon raw honey or maple syrup (optional)
35 g (1/4 cup) flaked almonds (optional)
1. COMBINE oats, chia seeds, rice milk and sea salt into a bowl.
2. COVER and place in the fridge overnight.
3. PREHEAT oven to 170°C fan-forced.
4. REMOVE soaked oatmeal from the fridge and add grated apple, cinnamon, vanilla, baking powder and honey.
5. FOLD through blueberries.
6. DIVIDE between 2 heatproof serving bowls or preheated individual cast iron pans.
7. GARNISH with a sprinkle of flaked almonds and scatter with a few extra blueberries.
8. BAKE for 30 minutes or until cooked through.
9. REMOVE from the oven and serve with a dollop of Greek style yoghurt and a drizzle of honey.
Notes and Inspiration
Substitute Greek yoghurt with Coconut Yoghurt for a dairy free option.
Use grated carrot, 40 g (1/4 cup) raisins with a pinch of nutmeg and ginger spice in place of blueberries to make a delicious Carrot Cake Oatmeal.