Recipe: Blueberry Baked Oats

If, like me, your house is always a mad rush in the mornings then 'make-ahead' breakfasts are the way to go! These blueberry overnight oats were a big hit and didn't last long. Also great as an after-school/ work snack too!

Ingredients (Serves 6-8):

• 4 cups rolled oats

• 2 cup almond milk ( I like Plenish)

• 1 tbsp hulled hemp seeds

• 1 banana mashed

• 2 cup Greek yogurt

• 1 tsp vanilla extract

• 2 egg

• 0.5 tsp salt

• 1.5 tsp cinnamon optional

• 4 cups frozen blueberries

Method:

• Preheat the oven to 180°C and grease your baking dish ( I used 9' x 13').

• Place 1 cup of the rolled oats and 1 cup of milk into a blender and pulse into a paste.

• Mix the Greek yogurt, mashed banana, vanilla extract, and eggs in a bowl until just combined.

• Then add the rest of the oats, hemp seeds, salt, and cinnamon into the bowl. Stir to combine.

• Pour the blended oat paste into the bowl and mix well.

• Gently fold in the frozen blueberries.

• Pour the batter into the greased baking dish and bake for 35-40 minutes or until edges are golden and the top is set.

• Allow to cool and set for 10 minutes, cut into squares and store in the fridge for 2-3 days.

• When ready to eat, warm through and add your toppings of choice. Add some greek yoghurt and extra nuts and seeds alongside your warmed baked oat squares to get a decent amount of overall protein.