Baked Blueberry Oats with Lemon and Greek Yogurt

Ingredients

• 400 g plain Greek yogurt
• 120 g rolled oats
• 200 g blueberries
• 20 g almond butter
• 2 large eggs
• 1.5 tbsp maple syrup
• 1.5 tbsp lemon juice
• 1 tsp baking powder
• 0.15 tsp fine sea salt

Instructions

1. Heat the oven to 190°C and lightly oil a small baking dish. Blitz the rolled oats in a blender for 20 seconds into a coarse flour — some texture left in is good, but large whole flakes will stay dry in the middle.
2. Whisk the large eggs with half the plain Greek yogurt, the maple syrup, lemon juice and almond butter until completely smooth and pale, with no streaks of yogurt visible.
3. Fold in the oat flour, baking powder and fine sea salt with a spatula, stopping the moment the flour disappears. Over-mixing develops the batter and gives you a rubbery bake.
4. Fold through three quarters of the blueberries, then scrape the batter into the dish and scatter the rest over the surface so they bake into jammy pockets on top.
5. Bake 20 minutes, until the top is golden and springs back when pressed and a skewer inserted in the centre comes out with moist crumbs but no wet batter.
6. Let it settle for 5 minutes before cutting — it firms up considerably as it cools. Serve warm, with the remaining cold Greek yogurt spooned alongside.

Nutrition (per serving)

Calories

599

Protein

36.9 g

Fat

18.3 g

Carbs

75.1 g