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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 Lemon and Blueberry Baked Oats

Lemon and Blueberry Baked Oats

Prep 10 minutes
Total 30 minutes
  1. Preheat your oven to 160℃ fan assisted
  2. In a bowl mix up the ingredients in order as above, apart from the blueberries
  3. Spray your mould with calorie controlled cooking spray
  4. 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.
  5. 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.
  6. Bake in the oven for 20 - 25 minutes. Allow to cool in the tray before removing. They can be eaten hot or cold.
  7. 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.
  8. 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.
Lemon and Blueberry Baked Oats Lemon and Blueberry Baked Oats

Lemon and Blueberry Baked Oats

favorite
print
like
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)

  1. Preheat your oven to 160℃ fan assisted
  2. In a bowl mix up the ingredients in order as above, apart from the blueberries
  3. Spray your mould with calorie controlled cooking spray
  4. 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.
  5. 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.
  6. Bake in the oven for 20 - 25 minutes. Allow to cool in the tray before removing. They can be eaten hot or cold.
  7. 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.
  8. 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.