Sweet blueberry and vanilla baked oats

Sweet blueberry and vanilla baked oats with oats, banana, egg and blueberries: a warm oven breakfast with natural sweetness and a creamy texture.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 20 min
• Total time: 25 min
• Calories: 426 kcal per serving
• Protein: 15 g
• Fat: 14 g
• Carbs: 60 g

Ingredients

• 50g rolled oats
• 1 banana
• 50ml almond milk
• 50g blueberries
• 1 organic egg

Method

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

1. Preheat the oven to 180 °C (160 °C fan) and mash the banana in a bowl to a smooth purée.
2. Stir the oats, egg, almond milk and a little vanilla into the banana until evenly combined.
3. Gently fold in the blueberries so they stay as whole as possible.
4. Pour the mixture into a small baking dish and bake at 180 °C for 15–20 min, until the top is golden and the middle is just set.
5. Leave the baked oats to cool briefly so they firm up a little.
6. Serve warm, on their own or with a few extra blueberries on top.

Good to know

This is one of those breakfasts that feels much cosier than the little effort would suggest. Warm, soft and with that gentle oven-baked comfort that makes the morning friendlier straight away.

Swaps

Almond milk → whole milk or unsweetened oat milk (milk also provides protein, oat milk gives a creamier texture). Egg → mashed ripe banana (more fruity sweetness, also provides fibre). Blueberries → raspberries (also provide fibre, noticeably tarter). Vanilla → Ceylon cinnamon (a warm, spiced note).

Allergens

Contains egg, gluten (oats, unless labelled gluten-free) and tree nuts (almond milk); generally good for children if the texture suits them, and in pregnancy it's usually fine as long as the egg is fully baked.

Dairy-free recipes