Baked blueberry and coconut oats

Name: Baked blueberry and coconut oats
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 80 g porridge oats; 15 g desiccated coconut; 50 g blueberries, plus extra for scattering; 1 tsp baking powder; 1 pinch salt; 1 eggs; 200 ml coconut drink or whole milk; 1 tsp vanilla extract; 1 tbsp maple syrup; 1 tbsp Coyo natural coconut milk yogurt alternative; toasted flaked almonds

Cruncy, nutty baked oats topped with sweet, juicy blueberries to help you start the day.

3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves2
CourseBreakfast
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

80g porridge oats
15g desiccated coconut
50g blueberries, plus extra for scattering
1 tsp baking powder
1 pinch salt
1 eggs
200ml coconut drink or whole milk
1 tsp vanilla extract
1 tbsp maple syrup 
1 tbsp Coyo natural coconut milk yogurt alternative
toasted flaked almonds

Preheat the oven to 200°C, gas mark 6. Combine 80g porridge oats, 15g desiccated coconut, 50g blueberries, 1 tsp baking powder and a pinch of salt in a mixing bowl. In a jug, whisk 1 egg, 200ml coconut drink (or whole milk), 1 tsp vanilla extract and 1 tbsp maple syrup, then stir into the dry ingredients until combined.
Divide the mixture between 2 small ovenproof dishes (about 250ml each in volume) and bake for 25-30 minutes, until light golden on top with a very slight wobble in the middle.
Cool for 5 minutes, then serve each bowl of porridge with 1 tbsp Coyo coconut milk yogurt alternative, a handful more blueberries and some toasted flaked almonds scattered on top.

Typical values per serving when made using specific products in recipe