Ingredients

The following ingredients have 4 Servings
  • 300 g oats
  • 200 ml milk
  • 200 g blueberries
  • 100 g honey
  • Coconut oil / olive oil for greasing
  • 20 x 20cm (8 x 8inch) square cake tin
  • Baking paper to line it on the bottom and two sides

Instruction

  • Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
  • Grease your cake tin with oil, then line with baking paper and grease the baking paper.
  • Place the oats and the milk in a bowl and mix together until combined . The mixture will be quite stiff as the oats quickly absorb the milk.
  • Add the blueberries and honey and mix thoroughly – some of the blueberries will get squished, don’t worry that’s a good thing!
  • Tip the mixture into the prepared tin and flatten.
  • Bake for 20-25 minutes until golden on top and quite firm if you press the middle down.
  • Allow it to cool for 5 minutes and then remove them from the tin (use the baking paper to help you) and place on a chopping board. Cut into 16 squares.
  • The blueberry porridge squares can be eaten warm or cold. Once cold, store in an airtight tin. They will keep well for a few days – if you have the willpower!!