17/08/2026
🫐 B L U E B E R R Y B A K E D O A T S 🫐
This delicious winter breakfast option- or let's be honest anytime of the day option- hits the spot and ticks all the boxes.
🫐 Protein
🫐 Fibre
🫐 Warming
🫐 Versatile
🫐 Filling
🫐 Kid approved
Super easy to make on a Sunday for a quick grab, heat and go breakfast during the week and nutritionally great for that post workout refuel.
Makes 4-6 serves
Ingredients
120 g almonds, roughly chopped
2 cups rolled oats
1 medium banana, mashed
2 eggs
30 mL pure maple syrup
20 g butter, melted
1½ cups milk (I like coconut, but any will work)
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
½ tsp sea salt
¼ tsp ground nutmeg
1 cup frozen blueberries
20 g butter, melted, to glaze
Method
1. Preheat the oven to 180°C.
2. Grease or line a baking dish- approximately 20 × 20 cm.
3. Roughly chop the almonds and combine well with rolled oats, baking powder, cinnamon, salt and nutmeg in a large bowl.
4. In a separate bowl, mash the banana. Whisk in the eggs, 20 g melted butter, maple syrup, vanilla and milk of choice.
5. Pour the wet mixture into the oats mix and stir until well combined.
6. Pour half the blueberries into the prepared baking dish, then pour the mixture in and spread evenly.
7. Top with remaining blueberries.
8. Brush or pour the remaining butter evenly over the surface.
9. Bake for approximately 45 minutes, until golden and set in the centre.
10. Allow to cool for 5–10 minutes, then divide into 4-6 serves.
11. Serve each portion with 150 g Greek yoghurt on the side.
Can add 1-2 serves of Chief Nutrition Dark chocolate Collagen protein for that additional protein boost or chocolaty twist.
