Baked blueberry and coconut oats

Name: Baked blueberry and coconut oats
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 80 g porridge oats; 15 g desiccated coconut; 50 g blueberries, plus extra for scattering; 1 tsp baking powder; 1 pinch/es salt; 1 eggs; 200 ml coconut drink or whole milk; 1 tsp vanilla extract; 1 tbsp maple syrup; 1 tbsp Coyo natural coconut milk yogurt alternative; toasted flaked almonds

Cruncy, nutty baked oats topped with sweet, juicy blueberries to help you start the day.

3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves2
CourseBreakfast
Prepare10 mins
Cook30 mins
Total time40 mins

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80g porridge oats
15g desiccated coconut
50g blueberries, plus extra for scattering
1 tsp baking powder
1 pinch/es salt
1 eggs
200ml coconut drink or whole milk
1 tsp vanilla extract
1 tbsp maple syrup 
1 tbsp Coyo natural coconut milk yogurt alternative
toasted flaked almonds

Preheat the oven to 200°C, gas mark 6. Combine 80g porridge oats, 15g desiccated coconut, 50g blueberries, 1 tsp baking powder and a pinch of salt in a mixing bowl. In a jug, whisk 1 egg, 200ml coconut drink (or whole milk), 1 tsp vanilla extract and 1 tbsp maple syrup, then stir into the dry ingredients until combined.
Divide the mixture between 2 small ovenproof dishes (about 250ml each in volume) and bake for 25-30 minutes, until light golden on top with a very slight wobble in the middle.
Cool for 5 minutes, then serve each bowl of porridge with 1 tbsp Coyo coconut milk yogurt alternative, a handful more blueberries and some toasted flaked almonds scattered on top.

Typical values per serving when made using specific products in recipe