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    Baked blueberry and coconut oats

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    Baked blueberry and coconut oats

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2


    80g porridge oats
    15g desiccated coconut
    50g blueberries (plus extra for scattering)
    1 tsp baking powder
    a pinch of salt
    1 egg
    200ml coconut drink (or whole milk)
    1 tsp vanilla extract
    1 tbsp maple syrup
    1 tbsp Coyo coconut milk yogurt alternative
    toasted flaked almonds 


    1. 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.

    2. 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.

    3. 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 fl aked almonds scattered on top. 

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    This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue


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