Baked blueberry oatmeal with seeded crumble

Bibby's Kitchen
4 servings Prep: 15 mins, Cooking: 50 mins
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This oatmeal is the equivalent of a cosy, good morning food hug.

By Food24 June 30 2015
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Ingredients (15)

3/4 cup oats — porridge oats
1/2 cup Buttermilk
4 honey — or xylitol
1/2 tsp vanilla — extract
1/4 tsp 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
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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.

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