A taste of late summer: Blackberry Baked Oats

I managed to get my hands on some late harvest blackberries earlier this month and wanted to make the most of them. They freeze beautifully, so I’ve tucked a few away for a deep, dark winter and used the rest to make some Blackberry Baked Oats. Now that the mornings are turning cooler, I’m craving nourishing, comforting breakfasts and this one hits the spot every time. They’re ideal for meal prepping and store well in the fridge until needed.

What I love about these baked oats is that they aren’t a particularly sweet breakfast. They keep you full and glucose levels steady through the morning, helping to avoid those energy dips and sugar cravings that can sneak up later in the day.

Blackberries are such a powerhouse fruit, high in fibre and rich in anthocyanins, which support healthy cholesterol levels, brain function, and a happy gut. And the best part? You don’t have to wait for blackberry season. They’re easy to find in the freezer aisle, so you can enjoy them all year round.