Cruncy, nutty baked oats topped with sweet, juicy blueberries to help you start the day.
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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
Energy | 1,772kJ/ 424kcals |
|---|---|
Fat | 21.4g |
Saturated Fat | 10.4g |
Carbohydrates | 41g |
Sugars | 12.3g |
Fibre | 6.8g |
Protein | 12.4g |
Salt | 1.4g |
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