Blueberry and almond baked oats

Ingredients

• 160 g Rolled oats (Dry / uncooked)
• 100 g Eggs, whole (Raw; 2 medium eggs)
• 300 g Greek yoghurt, plain, low-fat (Ready-to-eat as sold)
• 200 ml Milk, low-fat (1%) (Ready-to-eat as sold)
• 250 g Blueberries (Raw; Fresh or frozen)
• 20 g Ground flaxseed (Ready-to-eat as sold)
• 40 g Almonds (Raw; Roughly chopped)
• 2 g Cinnamon, ground (Ready-to-eat as sold)

Method

1. Preheat the oven to 180 °C. Line or lightly oil a baking dish of about 20 × 20 cm. [Source step temperature: 180°C]
2. Whisk the eggs, yoghurt, milk and cinnamon in a bowl. Stir in the oats and ground flaxseed, then fold in two-thirds of the blueberries.
3. Pour into the dish, scatter over the remaining blueberries and the chopped almonds.
4. Bake for 30–35 minutes until set in the middle and golden on top. [Source step temperature: 180°C; Source step duration: 35 min; Food safety: Bake until the centre is firm and no liquid egg remains.]
5. Leave to cool for 5 minutes, then cut into four portions.
6. Allergen declaration (ingredient-based): Cereals containing gluten, Eggs, Milk, Tree nuts
7. Storage: Cool, cover and refrigerate for up to 2 days. Eat cold or reheat. Can be frozen in portions for up to 2 months. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.