I’d love to claim credit for this recipe but unfortunately can’t! It came from a Waitrose magazine.
One of my most popular recipes is for my Baked Berry, Banana and Nut Butter Oats and I regularly have people contact me to tell me they prepare a whole batch on a Sunday to eat for the entire week. Therefore I am always looking for alternatives that match up to this and I would say that this one comes close (perhaps not quite as good! ;-)) See what you think….
Ingredients: serves 2
80g porridge oats
15g desiccated coconut
1 tsp baking powder
pinch of salt
200ml coconut or almond milk
1 tsp vanilla extract
1 tbsp. maple syrup (I make it without this and it’s still great)
Preheat oven to 200 degrees / 180 degrees fan/ gas mark 6.
Combine the porridge oats, desiccated coconut, blueberries, baking powder and salt in a large mixing bowl.
In a jug, whisk the egg and milk, vanilla extract and maple syrup if using.
Next stir in the dry ingredients until combined.
Put the mixture into a large ovenproof dish and bake for 25-30 minutes until light golden brown on the top.
NB. because we make it in larger batches, we found it needed a little longer in the oven than this.
Serve hot or cold, on it’s own or with yoghurt, more blueberries and flaked almonds on top.