Low FODMAP Baked Oats with Blueberries are a great idea for a warm breakfast. Wonderful on a rainy day or when you need this energy for your busy day and you want to survive until lunch without picking.Because it is full of slow energy oats, you will have lots of it throughout the morning!
- recipe adapted to a Low FODMAP diet from a Pinch of Nom blog.
- gluten free, when you use a gluten free oats (oats are naturally gluten free, which is fine for people on a Low FODMAP diet. Only people with coeliac disease need to swap them for gluten free version, due to manufacturing methods used).
- lactose free
- freezable
“Tasty, filling breakfast”
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
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INGREDIENTS FOR A Low FODMAP BAKED OATS WITH BLUEBERRIES (1 PORTION):
40 g oats
175 g natural yogurt, lactose free
1 tsp vanilla extract
3/4 tbsp granulated low FODMAP sweetener
Grated zest and juice of 1/2 lemon
2 medium eggs
50 g blueberries
spray oil
Another time, I also added 1/2 orange zest and few strawberries, inside and on top. And it tastes even better!
Print Recipe
INSTRUCTIONS TO MAKE A Low FODMAP BAKED OATS WITH BLUEBERRIES:
Preheat the oven o 180 degrees C, in a fan oven.
Set aside few blueberries. Mix all the rest fo ingredients in a mixing bowl and place it in previously sprayed deep but small baking dish. Sprinkle with leftover blueberries and/ or strawberries on top.
Bake for 35- 40 minutes, until the baked oats get golden and the fruits will ooze some juices. Serve warm, maybe with a dollop of lactose free natural yogurt, infused with vanilla extract and a Low FODMAP sweetener.
Enjoy!
Other ideas for a Low FODMAP oat containing dishes can be found in HERE:
Find a printable recipe card below:
Low FODMAP Baked Oats with Blueberries
Equipment
- a mixing bowl
- small, deep roasting dish
Ingredients
- 40 g oats
- 175 g natural yogurt lactose free
- 1 tsp vanilla extract
- 3/4 tbsp granulated low FODMAP sweetener
- Grated zest and juice of 1/2 lemon
- 2 medium eggs
- 50 g blueberries
- spray oil
- Another time I also added 1/2 orange zest and few strawberries, inside and on top. And it tastes even better!
Instructions
- Preheat the oven o 180 degrees C, in a fan oven.
- Set aside few blueberries. Mix all the rest fo ingredients in a mixing bowl and place it in previously sprayed deep but small baking dish. Sprinkle with leftover blueberries and/ or strawberries on top.
- Bake for 35- 40 minutes, until the baked oats get golden and the fruits will ooze some juices. Serve warm, maybe with a dollop of lactose free natural yogurt, infused with vanilla extract and a Low FODMAP sweetener.
- Enjoy!
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