favorite
print
share
Servings
US | Metric
Ingredients
-
2 mashed bananas
-
2 beaten eggs
-
20 ml unsweetened almond milk
-
2 tbsps of fat free Greek yoghurt
-
2 tsps lemon extract
-
1 tsp vanilla extract
-
Grated rind from one lemon
-
2 tsps sweetener
-
1 tsp baking powder
-
100 g porridge oats or any type of oats
-
1 tsp chia seeds (optional)
-
96 Frozen Blueberries (you can use fresh if you prefer)
Lemon and Blueberry Baked Oats
Prep
10 minutes
Total
30 minutes
- Preheat your oven to 160℃ fan assisted
- In a bowl mix up the ingredients in order as above, apart from the blueberries
- Spray your mould with calorie controlled cooking spray
- Add 8 blueberries to each mini loaf mould, (I used the Lakeland Reinforced Mini Loaf Silicone Mould) (affiliate link) pour in mixture then add 3 extra blueberries to the top.
- I don’t add my blueberries to the mixture as I prefer to add them to the mould then pour the mixture on top and then add a few extra to the top this way you get an even distribution of the fruit.
- Bake in the oven for 20 - 25 minutes. Allow to cool in the tray before removing. They can be eaten hot or cold.
- I also made a blueberry and lemon compote (blueberries cooked in a pan with lemon rind till softened) I served with the baked oats and some yoghurt.
- These can be made up the night before and reheated the next day, they can also be frozen. Will store in the fridge in a container for 3-4 days.
More from
Discover what else is on CooklyBookly
Lemon and Blueberry Baked Oats
favorite
print
share
Prep
10 minutes
Total
30 minutes
Servings
US | Metric
Ingredients
-
2 mashed bananas
-
2 beaten eggs
-
20 ml unsweetened almond milk
-
2 tbsps of fat free Greek yoghurt
-
2 tsps lemon extract
-
1 tsp vanilla extract
-
Grated rind from one lemon
-
2 tsps sweetener
-
1 tsp baking powder
-
100 g porridge oats or any type of oats
-
1 tsp chia seeds (optional)
-
96 Frozen Blueberries (you can use fresh if you prefer)
- Preheat your oven to 160℃ fan assisted
- In a bowl mix up the ingredients in order as above, apart from the blueberries
- Spray your mould with calorie controlled cooking spray
- Add 8 blueberries to each mini loaf mould, (I used the Lakeland Reinforced Mini Loaf Silicone Mould) (affiliate link) pour in mixture then add 3 extra blueberries to the top.
- I don’t add my blueberries to the mixture as I prefer to add them to the mould then pour the mixture on top and then add a few extra to the top this way you get an even distribution of the fruit.
- Bake in the oven for 20 - 25 minutes. Allow to cool in the tray before removing. They can be eaten hot or cold.
- I also made a blueberry and lemon compote (blueberries cooked in a pan with lemon rind till softened) I served with the baked oats and some yoghurt.
- These can be made up the night before and reheated the next day, they can also be frozen. Will store in the fridge in a container for 3-4 days.
More from
Discover what else is on CooklyBookly