Vegan Baked Oats With Blueberries

A cross between a good old porridge and a flapjack, our Vegan Blueberry Baked Oats is a one-pot breakfast recipe that feels both effortless and special at the same time. Creamy oats sweetened with maple syrup and bursting blueberries are made even better by cooking with coconut yoghurt! A wonderful dairy- and refined-sugar-free breakfast that will provide a great break from your usual cereal!

5 from 7 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine American, British

Servings portions

Calories 318 kcal

Equipment

Small Ovenproof Dish

Ingredients

100 g porridge oats (rolled oats) + 90ml of boiling water
120 g dairy-free yoghurt, we used coconut plus extra to serve
100 g blueberries plus extra to serve
1½ teaspoon baking powder
2 tablespoon maple syrup or agave or date syrup/ molasses

Instructions

Preheat the oven to 170°C (340F) Fan.
In a large mixing bowl, mix the porridge oats with boiling water. Add the yogurt, blueberries, baking powder and maple syrup. Stir to combine.
Pour the mixture into a small ovenproof dish or divide between two individual ramekins. Then bake for 25 minutes.
Serve with extra blueberries and yogurt if you like. Enjoy!

Nutrition

Calories: 318kcalCarbohydrates: 60gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 8mgSodium: 341mgPotassium: 265mgFiber: 6gSugar: 20gVitamin A: 86IUVitamin C: 5mgCalcium: 307mgIron: 3mg

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