Description
This blackberry baked oatmeal is a hearty, make-ahead breakfast that’s truly filling (without protein powder). Made with greek yoghurt, frozen blackberries, and coconut, it’s naturally sweet and easy to mix together for busy mornings.
Ingredients
Scale
- 2 1/2 cups (250g) rolled oats
- 1/2 cup unsweetened applesauce
- 3 tablespoons chia seeds
- 2 large eggs
- 3/4 cup plain greek yoghurt
- 2 tablespoons honey
- 1/3 cup desiccated coconut
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk of choice
- 2 heaped cups (350g) fresh or frozen blackberries
- Butter or olive oil, for greasing
Instructions
- Preheat the oven to 180°C (350°F). Generously grease an 8×8-inch baking dish with butter or cooking spray, or line it with parchment paper.
- Add the oats, applesauce, Greek yoghurt, eggs, coconut, chia seeds, milk, honey, vanilla, baking powder, and salt to the baking dish. Stir until well combined, then let the mixture rest for 5 minutes to allow the oats to absorb some of the liquid.
- Gently fold in most of the blackberries, reserving a few to scatter over the top. Sprinkle the top with a little extra coconut if desired.
- Bake for 55–60 minutes, or until the edges are set and the centre is just firm. Allow to cool slightly before slicing and serving.
Notes
- Store covered in the fridge for up to 4 days and reheat slices in the microwave for 30–60 seconds. Slice and freeze individually for up to 3 months. Reheat from frozen in the microwave until warmed through, or cover and reheat the whole bake in the oven at 180°C.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9 recipe
- Calories: 226
- Sugar: 8.1g
- Fat: 7.2g
- Saturated Fat: 3.7g
- Carbohydrates: 24.3g
- Fiber: 7.1g
- Protein: 9.6g