Name: Baked blueberry oatmeal with seeded crumble
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 3/4 cup oats porridge oats; 1/2 cup LANCEWOOD® Buttermilk; 4 honey or xylitol; 1/2 tsp vanilla extract; 1/4 tsp Robertson's bicarbonate of soda; 1/4 tsp salt; 1/2 tsp cinnamon ground; 1 eggs; 1 coconut oil; lemon halved and zested; 1 cup blueberries (fresh or frozen) topping; 2 tsp sesame seeds; 1/2 tsp coconut oil; 1 tsp honey

Recipe Disclaimer

Tap for method

Ingredients (15)

3/4 cup	oats — porridge oats
1/2 cup	LANCEWOOD® Buttermilk
4	honey — or xylitol
1/2 tsp	vanilla — extract
1/4 tsp	Robertson's bicarbonate of soda
1/4 tsp	salt
1/2 tsp	cinnamon — ground
1	eggs
1	coconut oil
	lemon — halved and zested
1 cup	blueberries (fresh or frozen) — topping

SEEDED CRUMBLE:

2 tsp	sesame seeds
1/2 tsp	coconut oil
1 tsp	honey

Tap for ingredients

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.