Blueberry and Yogurt Baked Oat Squares

Make blueberry and yogurt baked oat squares, from the first ingredient to the finished dish.

INGREDIENTS | Makes 6 servings
120 g Rolled oats (Dry weight.)
100 g Blueberries (Frozen work as well as fresh and bleed less if you add them still frozen.)
2 large, about 110 g Egg
150 g Greek yogurt, 0% fat
2 tsp, about 14 g Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 180°C and line a 20 cm square tin with baking paper.
2. Whisk the eggs, yogurt, maple syrup and vanilla together until smooth.
3. Stir in the oats, baking powder and salt, then fold through most of the blueberries. Pour into the tin, scatter the rest on top and bake for twenty-five minutes until set and golden at the edges.
4. Cool before cutting into six. It firms up as it cools and cuts cleanly once cold.

Contains gluten cereals, milk and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/blueberry-yogurt-baked-oat-squares

AI-generated images illustrating the recipe.

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