Baked Blueberry Oats
Sweet juicy squishes of blueberry dotted throughout, the recipe makes four portions, so perfect for meal prep and it’s just as portable as my carrot cake version.
Ingredients (Makes 4 portions)
2 large ripe mashed bananas
2 large eggs
100g grated courgette
1 cup (80g) porridge oats
4 tbsp (40g) chia seeds
100g frozen or fresh blueberries
1 tsp baking powder
2 tsp sweetener (I use stevia or erythritol, standard sugar, honey, whatever you’ve got will work)
1 tsp vanilla extract
40g unflavoured protein powder
1/4 cup any milk
Pumpkin seeds or some jumbo rolled oats to sprinkle on top
Method
Preheat oven to 180-200 Celsius (fan), grease and line 4 small tins.
Grate courgette (cut in half and scoop out watery seedy centre first, or grate around it and discard) into a large bowl, then give it a squeeze to remove some of the water.
Mash in the banana and whisk in the egg.
Add all the other ingredients, except the milk. Give it all a really good mix and then add the milk bit by bit, you want a fairly loose consistency so adjust quantity accordingly.
Pour into lined tins and sprinkle pumpkins seeds and a few oats on top. Bake in the oven at 190 degrees (fan) for 18-20 mins or until skewer comes out clean.
Enjoy straight away or remove from tin and keep in fridge for up to 4 days.
I find it bakes best in individual portions or something quite shallow if you do a larger batch, like a traybake rather than a loaf tin. And do let me know if you make it!