Ingredients:
- 180g SPAR oats
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- 2 tbsp SPAR cottage cheese
- 240ml SPAR Natural almond milk
- 4 tbsp SPAR honey
- 2 eggs
- 150g blueberries
- To serve - A dollop of SPAR Greek yoghurt, extra blueberries and drizzle of SPAR honey
Method:
- Preheat the oven to 180°C/160°C fan/ gas mark 4. Line a 9-inch baking dish with parchment paper.
- Combine the oats, poppy seeds, baking powder, lemon zest and salt in a large bowl.
- Add the cottage cheese, almond milk, honey and eggs to a jug and whisk to combine. Pour the wet mixture into the dry mixture, add the blueberries, and stir to combine.
- Pour the mixture into the lined baking dish and allow it to sit for five minutes.
- Allow to sit for 5 mins then bake for 30 minutes.
- Bake for 30 mins until golden.
- Allow to cool slightly before cutting the oats into eight evenly-sized pieces.
- Enjoy warm right away with a dollop of Greek yoghurt, a drizzle of honey and extra blueberries and lemon zest, or allow to cool fully, refrigerate in an airtight container and enjoy daily for up to four days.
- These baked oats can be enjoyed cold, or reheated in the microwave.
