Start your morning with a dish of this delicious Blueberry and Lemon Baked Oats.
I know how much you all love my baked oats recipes, so with it being the new year and all, I just had to give you a brand new recipe to try. Well, I say brand new, but I've actually been making this version for quite a while, it's just taken me until now to get it photographed and typed up to but on the blog for you all.
It's super simple to make too, no blending of oats, just a case of mixing the ingredients and away you go.
It does have a small value because remember once you cook, blend or puree fruit is not longer cal free. Fruit in its raw form will keep you fuller for longer, whereas you are likely to consume more fruit if it is blended, cooked or pureed. Think about how long it takes you to eat an apple as it is for example, then think about how quickly you could eat that apple if it is cooked or blended. Yes, you are eating the same amount, but the process of chewing and biting into that raw apple is what will keep you fuller for longer.
It is a small measured amount of blueberries in this Blueberry and Lemon Baked Oats, so it's not as if you will be overconsuming a huge amount, but I like to keep to the rules 100% especially where my recipes are concerned, so for that reason, the blueberries are in this recipe.
To sweeten, I use Sukrin Gold which is a great natural tasting sweetener and perfect as a brown sugar replacement. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some honey or maple syrup, but it’s nice to know I can now use this and reduce the calories even further.
Sukrin can be ordered on Amazon, and from various health food stores.
I use it for all my dessert, cake recipes where a sweetener is needed. But feel free to substitute with another sweetener of choice.
For the yoghurt part, I go for some fat-free plain yoghurt, I prefer to use plain over flavoured, as it doesn't interfere with the flavour of this baked oats. Some flavoured fat-free yoghurts can have an overpowering sweetener taste.
If you do use a flavoured yoghurt for this Blueberry and Lemon Baked Oats, you may not need the sweetener, although I do recommend using the little bit for the top, as it gives it that amazing golden brown colour. Be sure to choose a flavoured yoghurt that will compliment the dish too.
I prefer to use fresh lemon zest for the lemon flavour, but you can use a little bit of lemon extract instead if you don't have fresh lemons on hand. Just watch the amount you use, as otherwise, it can be a little overpowering.
Don't skip the baking powder. Trust me!! It's a vital ingredient in my baked oats recipes.
These anchor glass dishes, which are oven proof, are the perfect size for this Blueberry and Lemon Baked Oats recipe.
Love baked oats? Don’t forget to check out these other delicious recipes:
- Cherry Almond Baked Oats
- White Chocolate Raspberry Baked Oats
- Smore’s Baked Oats
- Banana Baked Oats
- Apple Cinnamon Baked Oats
- Pina Colada Baked Oats
- Peanut Butter and Jelly Baked Oats
- Gingerbread Baked Oats
and if you like Treacle Sponge. This Pouding Chomeur is pretty darn close, it’s actually a French Canadian dessert that was created in Quebec, Canada during the first depression. It translates to Poor Man’s Pudding and really does remind me of a yummy treacle sponge.
Looking for more recipe ideas? Head on over to my FULL RECIPE INDEX where you will find over 500+ delicious Slimming Eats recipes to choose from and all are searchable by meal type, ingredients etc.
If you want to make one whole Blueberry and Lemon baked Oats? Then make into 3 or 4 mini ones instead that you can enjoy throughout the day. Just watch the baking time, as they will bake slightly quickly.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS BLUEBERRY AND LEMON BAKED OATS?
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- 40g/1.4oz of oats
- ½ tsp of baking powder
- 1 egg
- 80g (⅓ cup) of fat-free plain yoghurt (use flavoured if you prefer)
- 1 tbs of sweetener (I used sukrin gold) + 1 additional tsp
- ⅓ cup (4og) of blueberries
- lemon zest
- pinch of cinnamon
- spray oil
- Preheat oven to 180c/350f
- Reserve 1 tbs of the oats. Set aside
- Add the rest of the oats to a bowl, stir in the 1 tbs of sukrin gold, baking powder and cinnamon.
- Add the yoghurt and egg and mix until well combined.
- Fold in the lemon zest and blueberries.
- Grease an oven proof dish with spray oil.
- Add the mixture to the dish.
- Add the reserved tbs of oats to a small bowl, mix in the 1 tsp of sukrin gold (sweetener) and spray it with a little bit of spray oil. Mix all together so it's like a crumble.
- Sprinkle this on the top of the baked oats.
- Bake in the oven for approx 25-30 mins wooden skewer entered into the centre comes out clean.
- Serve and enjoy
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 1 Serving Size 1 serving
Amount Per Serving Calories 278Total Fat 8gSaturated Fat 2.2gCholesterol 186mgSodium 373mgCarbohydrates 36gFiber 4.6gSugar 9.6gProtein 14.5g