Forget old overnight oats or gloopy porridge, baked oats are the way to get your fibre-fill in the mornings at the moment. This blueberry pie version includes blueberry-flavoured protein and actual blueberries for a double berry whammy.
Oats have been a staple of a healthy, balanced diet for yonks. Runners, in particular, rely on overnight oats and porridge to fuel them through their training sessions because oats provide excellent slow-release energy. But if you want something tastier, then it’s time to chuck those oats in the oven.
This overnight oats recipe tastes like blueberry pie. We’ve recommended using FOGA’s Blueberry Pie Oatshake mix but you could just as easily use Motion’s Fresh Blueberry protein or another protein that you already have lying around. Whatever brand you use, you’ll be adding yet more nutrients to this antioxidant-rich, fiber-full, vitamin E-packed, gut-loving dish. And if you don’t have time to make it in the morning, have it for pudding instead of crumble. Delicious!
1 tbsp ground flaxseed or chia seeds
1 tsp cinnamon
1/2 tsp baking powder
1 ripe banana
2 tbsp maple syrup
25 FOGA Blueberry Pie Oatshake mix (or a scoop of any vanilla protein)
45g flaked almonds
150ml oat milk
1. Preheat the oven to 180°C and lightly grease an oven-proof dish.
2. Add the banana to a bowl and mash well.
3. Stir in the oats, flaxseed/chia seeds, cinnamon, baking powder, maple syrup, FOGA/protein mix, most of the almonds and the milk.
4. Fold through most of the blueberries and pour into the dish.
5. Smooth over the top, sprinkle over the remaining blueberries and almonds.
6. Bake for 35-40 minutes until firm to touch and golden.
7. Allow to cool slightly before slicing and serving with some coconut yoghurt and extra syrup. Eat warm or cold.
Image and recipe courtesy of FOGA. The blueberry pie mix is available online and at selected Sainsbury’s stores.
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