With the cost of living rising and energy levels soaring to unprecedented levels, we’ll all be tightening our belts for the next hundred years – so probably not the best time to buy a flat. Oh well, we’ve done it now, so we might as well snuggle up with a bowl of jammy baked oats and think warm thoughts, as it’s going to be a long cold winter… Wow, that came out bleaker than anticipated… Here’s a funny cat video to make up for it.
Blueberry baked oats
Serves 1 large or 2 smaller portions / Hands on time 5 mins / Total time 25 mins V Gf*
You’ll need: Oven-proof ramekins
40g gluten free or regular porridge oats
100g full-fat or fat-free Greek yogurt
1 medium egg
1 tsp maple syrup
½ tsp vanilla extract
75-100g blueberries (or fruit of your choosing)
Flavourless oil for ramekins (I use Fry Light spray oil)
TIP: This recipe makes one hearty portion of porridge or two slightly more modest portions. I tend to split it into two on a weekday as I prefer to eat lighter midweek.
TIP: Not keen on blueberries, try substituting for other fruits such as plum, raspberries or even apples.
- Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a medium sized bowl, measure and combine all the ingredients together and put to one side.
- Lightly oil one to two ramekins and spoon in the mixture. Bake on the middle shelf for 20 minutes (it should be springy to the touch when cooked). Allow to cool for a few minutes and serve in the ramekins with extra yogurt and maple syrup if you like.
TIP: Baked oats can be chilled and kept in the fridge for up to 4 days. I like to take them to work in a Tupperware cold and reheat in the microwave.
V – Vegetarian *Gf – If gluten free, please use gluten free porridge oats