I recently had to return to the office for a day and with all kitchen facilities out of bounds due to Covid, I was a bit stumped as to what I could eat. I then had the brainwave of making Lemon and Blueberry Baked Oats from Pinch of Nom. Oats slowly release energy which help to keep hunger at bay for longer, and as the calorie count for this is on the high side at 440 per serving, I figured I might skip lunch rather than have to go out and buy something from a shop.
My masterplan involved getting up at the crack of dawn to bake the oats in the oven, wrap them in foil and then drive to the office where they would still be warm for when I arrived. Genius (ish). But what about the taste? Well….. it was very lemony, as you’d expect, which is fine if you like lemon (I prefer subtle hints of lemon). It also tasted more like a dessert, which is fine if you like desserts, but I’m indifferent towards them and certainly don’t want a pudding for breakfast! So my cunning plan was a bit of a bust.
For ease, I much prefer overnight porridge with juicy berries or crushed berry layered yoghurt.
Recipe: Lemon and Blueberry Baked Oats
Calories: 440 per serving
Serves: 1
Book: Pinch of Nom
Prep time: Approx 10 mins
Cooking time: Approx 40 minutes
Ingredients:
- 40g oats
- 175g fat-free natural yoghurt
- 1 tsp vanilla extract
- ¾ tbsp granulated sweetener
- Grated zest and juice of ½ lemon
- 2 medium eggs (or 1 medium egg if you prefer a slightly drier texture)
- 50g blueberries
Cost per portion: Approx £1.64
Method:
Preheat the oven to 200 degrees C / Fan 180 degrees C / gas mark 6
Put all of the ingredients into a bowl, keeping back a quarter of the blueberries, and stir until combined. Pour into a small ovenproof dish and place the remaining blueberries on top.
Place on a baking tray, so you don’t end up with a messy oven if it rises a bit too much, and bake for 35-40 minutes.
Remove from the oven and serve warm.
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