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Blueberry and Yogurt Baked Oat Squares

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

6 servings · 8 ingredients · 4 steps

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Blueberry and Yogurt Baked Oat Squares, plated and ready to serve. — The finished recipe. Blueberry and Yogurt Baked Oat Squares

Ingredients 1 to 6 for blueberry and yogurt baked oat squares arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for blueberry and yogurt baked oat squares arranged separately on a dark worktop. — Ingredients 7 to 8. 1 tsp Vanilla extract. A pinch Salt

Blueberry and Yogurt Baked Oat Squares, preparation step 1: Heat the oven to 180°C and line a 20 cm square tin with baking paper. — Step 1. Heat the oven to 180°C and line a 20 cm square tin with baking paper.

Blueberry and Yogurt Baked Oat Squares, preparation step 2: Whisk the eggs, yogurt, maple syrup and vanilla together until smooth. — Step 2. Whisk the eggs, yogurt, maple syrup and vanilla together until smooth.

Blueberry and Yogurt Baked Oat Squares, preparation step 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. — Step 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.

The finished blueberry and yogurt baked oat squares. — Step 4. Cool before cutting into six. It firms up as it cools and cuts cleanly once cold.

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