Blueberry and banana baked oats recipe
This blueberry and banana breakfast bake is 1 of your 5-a-day and uses ingredients you likely already have at home. The perfect weekend brekky idea.
See method- Serves 6
- Takes 50 mins
- 284 calories / serving
Ingredients
- 200g Grower’s Harvest porridge oats
- 1 tsp ground cinnamon
- good pinch of grated nutmeg
- ½ tsp baking powder
- 2 apples (226g), cored and coarsely grated
- 2 large, ripe bananas (300g), mashed
- 1 large egg, lightly whisked
- 400ml semi-skimmed milk
- 2 tbsp clear honey or maple syrup
- 1 tsp vanilla extract
- 250g frozen blueberries
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Shop ingredientsEach serving contains
- Energy
- 1200kJ 284.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 26g
of the Reference intake
Carbohydrate 47.7gProtein 9.0gFibre 5.6g
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- Preheat the oven to gas 5, 190°C, fan 170°C. In a large bowl, mix the oats, spices and baking powder together. Then add the grated apple and mashed banana; mix again.
- In a jug, whisk the egg, milk, honey and vanilla together. Pour over the oats and stir well.
- Scatter half the blueberries over the base of a 20 x 20cm ovenproof dish or cake tin (not loose-bottomed). Spoon the milky oat mixture over the top, followed by the remaining blueberries. Spread evenly across the dish with the back of a spoon. Bake for 40 mins or until the oats have absorbed the liquid and are golden, crisped and cooked through. Serve warm or cooled completely.
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