Spiced Blackberry & Almond Baked Oats.
Celebrating blackberry season with this spiced, fruity breakfast bake. Made with oats for slow-release energy, a flax–chia seed blend for a big fibre boost, and Greek yoghurt for protein and healthy fats — it’s a breakfast that’s as balanced as it is delicious.
Serves 6
Around 40mins
Ingredients.
170g (1 ¾ cups) porridge oats, or ‘old-fashioned rolled oats’
40g (scant ½ cup) almond flour, or finely ground almonds
4 tbsp seed blend, e.g. this Linwoods mix or your own blend
1 tsp baking powder
½ tsp bicarbonate of soda, or ‘baking soda’
2 tsp mixed spice*
2 eggs
150g (⅔ cup) Greek yogurt, 5% fat or higher
170ml (scant ¾ cup) milk
4 tbsp (¼ cup) maple syrup
1/4 - 1/2 tsp almond extract, to boost the almond flavour - optional
300-350g (generous 2 cups) blackberries
Topping:
50 tbsp flaked/sliced almonds
To Serve:
Greek Yoghurt
Honey, optional
*’Mixed Spice’ a UK blend of cinnamon, nutmeg, allspice, cloves & ginger. In the US, pumpkin pie spice or apple pie spice works well, or you can mix it yourself.
Equipment.
small oven dish (20 x 20 cm / 8 x 8 in, or 23 x 15 cm / 9 x 6 in)
baking/parchment/greaseproof paper
2x mixing bowls
whisk
Method.
Preheat the oven to 180°C fan / 200°C (355–375°F) and line a small baking dish with parchment paper
Mix together the dry ingredients: oats, almond flour, seed mix, baking powder, bicarbonate of soda, and mixed spice
In a small bowl, whisk the eggs vigorously for around 2 mins until pale and fluffy
Add the yoghurt, milk, maple syrup, and almond extract to the dry ingredients and mix thoroughly
Stir through the blackberries, then fold in the beaten egg.
Note: Due to the bicarbonate of soda, do not leave the mixture lying around - get it into the oven ASAP
Pour into the prepared dish and top with the flaked almonds
Bake for 25-30 mins in the centre of the oven. Cooking times can vary depending on your oven & the depth of your dish, but it should be golden, just set and risen slightly
Leave to firm up for around 10mins before slicing and serving with a big dollop (100g/ ½ cup per portion) of Greek yoghurt and a drizzle of honey (optional)
