Gluten-free Finnish oat and blueberry bake

Gluten-free Finnish oat and blueberry bake with oats, blueberries, banana and almonds – moist, uncomplicated and good for making ahead.

At a glance

• Serves 4
• Prep time: 5 min
• Cooking time: 30 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 10 g
• Fat: 10 g
• Carbs: 38 g

Ingredients

• 150g porridge oats (gluten-free)
• 200g wild blueberries (fresh or frozen)
• 1 ripe banana
• 300ml milk (or oat milk)
• 1 organic egg
• 2 tbsp maple syrup
• 1 tbsp coconut oil (melted)
• 2 tbsp flaked almonds
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: oven · baking dish · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and grease a small baking dish with coconut oil.
2. Mash the banana in a bowl and whisk it until smooth with the egg, milk, maple syrup and vanilla extract.
3. Stir in the oats, baking powder and salt, then fold in some of the blueberries.
4. Pour the mixture into the dish and scatter the remaining blueberries and the flaked almonds over the top.
5. Bake at 180 °C for 25–30 min, until the top is lightly golden and the bake looks just set in the middle. Leave to cool briefly.
6. Serve warm, on its own or with a little yoghurt. Leftovers keep well in the fridge for the next few days.

Good to know

A bake like this feels like an unhurried morning. Soft, moist and not too sweet. Especially good when breakfast needs to happen without much effort.

Swaps

Banana → unsweetened apple purée (milder) | Milk → unsweetened almond milk (nutty note; contains tree nuts) | Maple syrup → date paste (natural sweetness plus a little fibre) | Almonds → walnuts (stronger flavour, also provide omega-3 fatty acids)

Allergens

Contains egg, milk and tree nuts (almonds). With oats labelled gluten-free it suits many people; if you use oat milk, choose one labelled gluten-free too. For small children, use the almonds sparingly. In pregnancy, it's fine with pasteurised milk and well-washed berries.