Blueberry baked oatmeal
Wooop its time for a tasty breakfast recipe again! My first baked oatmeal recipe with chocolate chips was very popular and is still often pinned on Pinterest, so I thought it was time for a new version! A fresh blueberry baked oatmeal with a bit of lemon.
I have been feeling cold constantly lately (because of the brilliant Dutch summer and because of the air conditioning at my work that is set at freezer temperature), so I have warm breakfasts also in the middle of august.
This baked oatmeal is nice and sweet because of the blueberries in it and the sour flavour of the lemon combines perfectly with it. With a dollop of lactose-free quark or yoghurt, it makes a great healthy breakfast!
Will you let me know if you decide to make my blueberry baked oatmeal recipe? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchenPrint
A delicious blueberry baked oatmeal with lemon zest. Sweet because of the blueberries and a bit sour because of the lemon. FODMAP & gluten-free. A delicious blueberry baked oatmeal with lemon zest. Sweet because of the blueberries and a bit sour because of the lemon. FODMAP & gluten-free
- 40 g oats (use certified gluten-free oats if you have to eat strictly gluten-free)*
- 60 ml lactose-free mlik (or another milk of your choice)
- 1/2 unripe banana*
- 25 g blueberries*
- zest of ¼ lemon
- A pinch of salt
- Optional: lactose-free quark or yoghurt as a topping
- Preheat the oven to 180 degrees Celsius.
- Mash the banana with a fork and put this in a bowl. Add the oats, milk, salt and lemon zest and stir everything together.
- Stir in the blueberries and put everything in an oven dish.
- Put the oatmeal in the oven for 15 minutes.
- I ate my blueberry baked oatmeal with some lactose-free quark on the side. A yummy and filling breakfast!
*Oats and bananas are both limited low FODMAP and become high in fructans at a certain serving size. Make sure you stick to the amounts in this recipe to stay within the safe serving size. Use an unripe banana because ripe bananas are already high in FODMAPs at a serving of 1/3 banana. Blueberries also contain fructans. If you use banana, oats and blueberries in this recipe, you might go over your threshold for fructans. If you are still in the elimination phase or don’t tolerate fructans well, you can best replace the blueberries for strawberries. Strawberries don’t contain any FODMAPs and are therefore a safe low FODMAP choice in this recipe.
- Prep Time: 5 mins
- Cook Time: 15 mins