Currently, this Baked Blueberry Oatmeal with Seeded Crumble is my favourite breakfast. It’s like cake for breakfast, but wholesome and so very gratifying. We love our oatmeal bake with Greek yoghurt and a drizzle of honey or maple syrup.
Our theme for last week’s cooking class was baking with healthy alternatives and how to include fruits, vegetables, nuts and seeds into delicious guilt-free recipes. The discussion around the table veered towards breakfast options that were free from refined carbs and low in sugar. Here’s where this baked oatmeal comes in. It is low GI, packed with antioxidant-rich blueberries and topped with a nutty honey crunch topping.
The key to achieving a cake-like texture is soaking the oats overnight in buttermilk. You’d never guess that there’s no flour in this bake. When using only a few ingredients, natural flavourings are key to good flavour. I’ve added lemon zest, which works really well with the blueberries, as well as cinnamon and vanilla. I prepare the oat mixture the night before and bake it in the morning. Once cooked, the oatmeal can be refrigerated and reheated when needed. If you like, bake in individual bowls or in muffins tins and pack for healthy lunch box fillers.
Baked blueberry oatmeal with seeded crumble
3/4 cup porridge oats
1/2 cup buttermilk
3 tablespoons honey or xylitol
1/2 teaspoon vanilla extract
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon coconut oil
zest of half a lemon
1 cup fresh or frozen blueberries, plus a handful for the topping
1 tablespoon of each, sunflower seeds, pumpkin seeds and almond flakes
2 teaspoons sesame seeds
1/2 teaspoon coconut oil
1 teaspoon honey
Place all the oatmeal ingredients, except the blueberries, into a mixing bowl and stir to combine. Cover with cling film and refrigerator overnight.
Preheat the oven to 180º C. Grease a 1 litre baking dish. Fold the blueberries into the oat mixture and spoon into the dish. In a small bowl, mix together all the ingredients for the seeded crumble. Scatter the crumble over the top and press the remaining blueberries into the batter. Bake for about 45-50 minutes or until a skewer comes out clean. The bake should be slightly more moist than a sponge cake texture. Serve warm with Greek yoghurt and a drizzle of honey.
For more healthy and delicious breakfast recipes, here are some of the blog’s most favourite:
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