Blackberry Baked Oats

These baked oats are a simple, feel-good breakfast full of juicy blackberries, oats, and natural sweetness for the perfect start to your day.

This recipe is perfect for a quick breakfast for the whole family before work and school and works equally well for meal prep. I prefer not to share it! This means I have 4 portions ready for my breakfast on busy work days.

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Blue circular sign with a white silhouette of a milk bottle and a glass of milk, labeled 'Milk' underneath.
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Ingredients      

1 cup rolled oats and 1 cup oat flour (make your own—see below)
SWAP for gluten free oats (GF) (VG)

2 cups Milk
SWAP for plant milk (VG)

2 ripe bananas

2 cups blackberries

1 tbsp chia seeds

1 tbsp ground flaxseed

1 tbsp mixed seeds (I used pumpkin and sunflower)

1 tsp vanilla extract

1 tsp baking powder (sieved)

1 tbsp maple syrup

To serve:

1 tbsp Greek Yoghurt
SWAP for plant-based Greek Yoghurt (VG)

Method

Blend 1 cup of rolled oats in a blender until fine.
In a large mixing bowl, combine the oat flour, rolled oats, chia seeds, flaxseed, mixed seeds, and baking powder.
Blend or mash the bananas. Add them to the bowl along with the milk, vanilla extract, maple syrup, and blackberries.
Stir well to combine, then let the mixture sit for 10 minutes to thicken slightly.

Pour the batter into a lined 20 cm × 20 cm baking tin.
Bake at 200 °C (400 °F) for about 30 minutes, or until a knife inserted in the centre comes out clean.
If the top starts to brown too quickly, cover loosely with foil.
Leave to cool completely in the tin before slicing.

To serve:

Serve warm with Greek yogurt (or a dairy-free alternative), a few extra berries, and a drizzle of maple syrup.