When I first started the low FODMAP diet back in February, I saw so many recipes and posts about overnight oats. This seemed like the perfect thing for me with so many different fruity flavour combinations but when I tried them, they just honestly weren’t my favourite. I have no idea why because I love birchermuesli (keep a look out because I’ll be posting it on here soon) but I needed to find something different so that I wasn’t always eating the same thing.
So I looked up as few more recipes and decided that maybe baked oats were the way to go for me because I absolutely love flapjacks and they seemed pretty similar. I mean how awesome would it be to eat flapjacks for breakfast and for them to be healthy?! Well I loved my first batch with blueberries and raspberries and I’ve never looked back.
No more overnight oats for me thanks because I’ll have healthy, filling and nutritious flapjack like oats for my breakfast any day. I always top this delicious breakfast with a good few dollops of my favourite yoghurt (its raspberry at the moment) and then load on the low fodmap fruit. I tend to use whatever is in the fridge and needs using up, but my favourite combination is blueberry and raspberry baked oats with yoghurt, kiwi and raspberries topped with a small squeeze of golden syrup!
One more amazing thing with this baked oats recipe, is how easy the slices are to transport! I’ve been working at a summer camp for the last two weeks and have had to get up far earlier than I wanted too (like 5:30! Not good!). I couldn’t justify getting up an extra 10 minutes earlier to have breakfast but it’s so important for me to have breakfast so that I can set my tummy up for a good day! So these baked oats bars have been my saving grace because I can have an extra 10 minutes in bed by putting them in a reusable container, popping them in my bag and eating them on the train before I get to work. Super convenient but also really delicious and healthy for breakfast.
Do you fancy giving this delicious and healthy breakfast recipe a go? Just follow the quick and simple recipe below and you’ll have a scrumptious breakfast in no time!
Low FODMAP and gluten free Blueberry and raspberry baked breakfast oats (serves 2 or 3 depending on serving size)
You’ll need:
- 1 unripe banana
- 50ml lactose free milk
- 50 g oats (gluten free if necessary)
- 30 – 40 g blueberries (fresh or frozen)
- 60g raspberries (fresh or frozen)
- ½ tsp baking powder
- ½ tsp cinnamon powder
- 1 tbsp golden syrup
Method:
- Set the oven to 175*c and line or grease an oven proof dish.
- Mash up the banana using a fork.
- To the mashed banana, add the milk and golden syrup. Mix well.
- Add in the oats, baking powder and cinnamon making sure to mix well to ensure all ingredients are incorporated.
- Fold in the fruit. Mix well to make sure the fruit is all throughout the mixture.
- Place mixture into the oven proof dish and press down using the back of a spoon.
- Bake in the pre heated oven for around 20 minutes for a softer bake or 30 minutes for a harder bake.
- Top with your favourite yoghurt or fruit and enjoy.
Thanks for reading my latest post and I hope you really enjoy making your very own low FODMAP blueberry and raspberry baked oats! If you do give these a try, please show me your tasty creations by tagging me on Instagram using @learningtolovelowfodmap.
Amy xx
Learning to Love Low FODMAP 