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Photo of Coconut & blueberry baked oats by WW

Coconut & blueberry baked oats

7
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Meet your new breakfast game changer. Baked oats are simple to make and portable – plus the flavour variations are pretty much endless. Give these a try and you’ll be hooked!

Ingredients

Porridge oats

120 g

0% fat natural Greek yogurt

375 g

Egg, whole, raw

3 medium, raw

Desiccated Coconut

30 g

Blueberries

200 g, frozen

Coconut flakes

10 g

Honey

½ tablespoon(s), level

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a large mixing bowl, combine the oats, yogurt, eggs, desiccated coconut and 150g blueberries. Spoon into a square 20cm baking dish and level with the back of a spoon. Scatter over the remaining blueberries and bake for 25 minutes until golden.
  2. Meanwhile, set a small frying pan over a low-medium heat. Toast the coconut flakes for a few minutes until starting to turn golden.
  3. Scatter the toasted coconut over the baked oats and drizzle over the honey. Cut into 4 squares.

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