Blueberry Crumble Latte Baked Oats Blueberry Crumble Latte Baked Oats
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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the baked oats:
  • 45 g Oatflour (Blended Oats)
  • 20 g Protein Powder
  • ½ tsp Baking Powder
  • 1 tbsp Maple Syrup
  • 60 g Vanilla Yoghurt
  • 1 tsp Instant Coffee
  • 90 ml Almond Milk
  • Handful of Blueberries
Toppings:
  • Granola/oats
  • Peanut Butter

Blueberry Crumble Latte Baked Oats

Been hopping onto the baked oatmeal trend recently - these defiantly deserve the hype I promise! With more of a cake like consistency and crumble topping. these baked oats did not disappoint.

1) Start by combining all of your oatmeal ingredients into a medium bowl: oatflour, protein powder, baking powder, maple syrup, yoghurt, instant coffee, almond milk + blueberries. If you do not have any oatflour to hand, you can blend regular rolled oats until a flour is formed. I usually blend up a batch of oats in one go so I have a little stock of oat flour for when I need it! Super handy.


2) Mix until a fairly thick batter has formed - If this batter is too thick, add any additional almond milk. Transfer to an oven safe dish/ramekin. Sprinkle on a handful of granola/crumbled granola bar to create the crumble topping. I personally love crumbling granola bars onto my oats before baking!


3) Bake for around 20 minutes at 180 degrees until golden brown on the surface. Take out of the oven once cooked and allow to cool slightly. Add a generous drizzle of peanut butter + enjoy! (Defiantly recommend adding peanut butter..)

Blueberry Crumble Latte Baked Oats Blueberry Crumble Latte Baked Oats
favorite
print
rate

Blueberry Crumble Latte Baked Oats

Been hopping onto the baked oatmeal trend recently - these defiantly deserve the hype I promise! With more of a cake like consistency and crumble topping. these baked oats did not disappoint.

Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the baked oats:
  • 45 g Oatflour (Blended Oats)
  • 20 g Protein Powder
  • ½ tsp Baking Powder
  • 1 tbsp Maple Syrup
  • 60 g Vanilla Yoghurt
  • 1 tsp Instant Coffee
  • 90 ml Almond Milk
  • Handful of Blueberries
Toppings:
  • Granola/oats
  • Peanut Butter

1) Start by combining all of your oatmeal ingredients into a medium bowl: oatflour, protein powder, baking powder, maple syrup, yoghurt, instant coffee, almond milk + blueberries. If you do not have any oatflour to hand, you can blend regular rolled oats until a flour is formed. I usually blend up a batch of oats in one go so I have a little stock of oat flour for when I need it! Super handy.


2) Mix until a fairly thick batter has formed - If this batter is too thick, add any additional almond milk. Transfer to an oven safe dish/ramekin. Sprinkle on a handful of granola/crumbled granola bar to create the crumble topping. I personally love crumbling granola bars onto my oats before baking!


3) Bake for around 20 minutes at 180 degrees until golden brown on the surface. Take out of the oven once cooked and allow to cool slightly. Add a generous drizzle of peanut butter + enjoy! (Defiantly recommend adding peanut butter..)