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.
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