Blueberry & lemon baked oats

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(17)

Breakfast & Brunch

Serves
2

Prep		5 min
Cook		40 min

Rolled oats, raw, ½ cup(s)
High-protein yoghurt, low-fat, plain, ⅔ cup(s)
Vanilla bean extract, 1 teaspoon(s)
Honey, 1 teaspoon(s)
Lemon, ½ lemon(s), zest and juiced
Eggs, raw, 2 extra large egg(s)
Blueberries, 1 cup(s), use frozen berries if fresh not available

Method

Preheat oven to 200°C.

In a bowl, combine oats, yoghurt, vanilla, honey, lemon zest and juice, eggs and ¾ cup of blueberries. Pour into an ovenproof dish and scatter remaining blueberries on top.

Place on a baking tray and bake for 35 to 40 minutes.

Remove from the oven and divide between two serving bowls.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	0.5
Bread & Cereals	1
Vegetables	0
Fruit	0.5
Dairy	0.5
Healthy Fats & Oils	0
Indulgences	0

Calories	291
Protein	19.1 g
Total fat	8.8 g
- Saturated fat	2.7 g
Total carbohydrates	29.5 g
- Total sugars	16 g
Fibre	4.4 g
Sodium	101 mg

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