High Protein Blueberry Baked Oats
High-protein blueberry baked oats made with Rolled BARLEYMAX Super Flakes, topped with a creamy cheesecake-style yoghurt and fresh blueberries.
Ingredients
Baked Oats
- 100 g BARLEYMAX Rolled Flakes
- 60 g rolled oats
- 4 tbsp skim milk powder
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 2 ripe bananas about 220g, mashed
- 400 mL reduced-fat milk or milk of choice
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil plus a little more to grease the dish
- 1 tsp vanilla extract
- 160 g fresh or frozen blueberries
Cheesecake Yoghurt
- 200 g high-protein Greek yoghurt
- 110 g light cream cheese
- 1 tsp maple syrup
- ½ tsp vanilla extract
To Serve
- 80 g Fresh or frozen blueberries
- Maple syrup optional
Instructions
- Preheat the oven to 180°C fan-forced and lightly grease a 20 × 20cm baking dish.
- Add the bananas directly to the baking dish and mash until smooth. Add the BARLEYMAX Rolled Flakes, rolled oats, skim milk powder, baking powder, cinnamon, salt, vanilla, maple syrup, extra virgin olive oil and milk. Whisk until well combined.
- Fold through the blueberries, then spread the mixture into an even layer. Top with a few extra blueberries if desired.
- Bake for 40 minutes, or until golden and just set in the centre.
- Meanwhile, whisk together the Greek yoghurt, cream cheese, maple syrup and vanilla until smooth.
- Allow the baked oats to cool for 20 minutes, or refrigerate overnight before slicing.
- Serve with the cheesecake yoghurt, extra fresh blueberries and an optional drizzle of maple syrup.
Notes
Each serve provides over 20g of protein and more than 11g of fibre
