Yogurt Atelier
Yogurt Baked Oatmeal with Blueberries
A warm, sliceable baked oatmeal with yogurt and blueberries, ready to reheat through the week.
50 min · Serves 6
Method
Heat the oven to 190°C (375°F). Grease a 9 inch (23 cm) square baking dish.
Mix the oats, baking powder, cinnamon and salt in a large bowl.
In another bowl, whisk the yogurt, milk, egg, maple syrup, vanilla and melted butter until smooth.
Pour the wet mixture over the oats and stir to combine. Fold in two-thirds of the blueberries.
Spread in the dish and scatter with the remaining blueberries and the walnuts.
Bake for 30 to 35 minutes, until the top is golden and the center is set.
Cool for 10 minutes, then cut into squares and serve warm, with a spoonful of yogurt if you like.
From the kitchen
Contains milk, eggs, tree nuts (walnuts) and oats; oats may be cross-contaminated with gluten. Bake until the center is set. Refrigerate leftovers within 2 hours and reheat them until steaming hot before eating.
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