Baked blueberry and coconut oats - new recipe

Baked blueberry and coconut oats

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 80g porridge oats
  • 15g desiccated coconut
  • 50g blueberries, plus extra for scattering
  • 1 tsp baking powder
  • 1 pinch 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

Method

  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 flaked almonds scattered on top.

Nutritional

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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Overall rating (3.5/5)

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