If you’re looking for a nourishing, make-ahead breakfast that ticks all the boxes for flavour, fuel, and simplicity, this one is for you. These baked oats combine slow-release carbs, fibre, and healthy fats to keep you satisfied all morning, while the natural sweetness from fruit makes it feel like a treat.
It’s the kind of recipe that supports your training, your energy, and your lifestyle – without overcomplicating things.
Ingredients (serves 3):
- 1 cup gluten free oats
- 2 -3 scoops of unflavoured unsweetened protein powder
- 2 tbsp flax seeds
- 1 tsp ground cinnamon
- 2 Medjool dates, pitted and roughly chopped
- 1-2 apples, cored and grated
- 1 small sweet potato peeled and grated
- 1 tsp vanilla extract (optional)
- 2 tbsp coconut oil, melted
- 200ml plant milk (oat, almond)
- 200ml water (or plant milk)
- 1 punnet blueberries
- 1 handful chopped walnuts
What you need to do:
- Preheat oven to 190°C (170°C fan).
- Mix oats, flax, cinnamon, dates, apple, sweet potato, vanilla, coconut oil, milk and water in a bowl.
- Take a handful of blueberries and squeeze them so they burst.
- Fold the burst blueberries and walnuts into the mixture.
- Pour into a baking dish and bake 25–30 mins until soft and creamy.
- Serve with remaining blueberries and any toppings you like.
- Save leftovers for another day.
- Optional toppings: greek yogurt for extra protein, fruit, seeds, nut butter etc.
Leftovers keep well in the fridge and can be reheated for an easy breakfast the next day.
This is exactly the kind of meal we stand by – simple, balanced, and designed to fuel you properly. Give it a try, make it your own with your favourite toppings, and enjoy having a ready-to-go breakfast that works as hard as you do.