Baked blueberry oatmeal with seeded crumble

This oatmeal is the equivalent of a cosy, good morning food hug.
 
recipes, bake, breakfast
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Recipe from: 30 June 2015
Preparation time: 15 min + overnight
Cooking time: 50 min
 
 

Ingredients

 
  • 3/4
    cup
    porridge oats
  • 1/2
    cup
    buttermilk
  • 4
    Tbs
    honey or xylitol
  • 1/2
    tsp
    vanilla extract
  • 1/4
    tsp
    bicarbonate of soda
  • 1/4
    tsp
    salt
  • 1/2
    tsp
    cinnamon
  • 1
    egg
  • 1
    Tbs
    coconut oil
  • zest of half a lemon
  • 1
    cup
    fresh or frozen blueberries, plus a handful for the topping
  • SEEDED CRUMBLE:
  • 1
    Tbs
    of each, sunflower seeds, pumpkin seeds and almond flakes
  • 2
    tsp
    sesame seeds
  • 1/2
    tsp
    coconut oil
  • 1
    tsp
    honey
Servings: Change Serving
 
 

Method

 

Place all the oatmeal ingredients, except the blueberries, into a mixing bowl and stir to combine. Cover with cling film and refrigerator overnight.

Preheat the oven to 180º C.

Grease a 1 litre baking dish. Fold the blueberries into the oat mixture and spoon into the dish. In a small bowl, mix together all the ingredients for the seeded crumble. Scatter the crumble over the top and press the remaining blueberries into the batter. Bake for about 45-50 minutes or until a skewer comes out clean. The bake should be slightly more moist than a sponge cake texture.

Serve warm with Greek yoghurt and a drizzle of honey.

Serves 4 generous portions.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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