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Pre-heat the oven to 200° top/bottom heat (180°C hot air/circulating air).
Blend together all the ingredients except the blueberries with Braun’s MultiQuick 9 500ml chopper attachment and transfer into a bowl. Fold in the blueberries with a spoon.
Either pour the mixture into jars or spread it onto an oven dish (lined with baking paper).
Bake the oatmeal for approx. 20-25 minutes in the oven until golden brown.
Remove the oatmeal from the oven and top it with almond butter and coconut. You can dig in straight away or seal it with a lid and enjoy later.
Tip: The oatmeal can be kept in the fridge for about 4 days and can be eaten cold as a snack bar or warmed up in the microwave. The oat milk can easily be replaced by your favourite milk such as cow milk, coconut milk, almond milk, soya milk, oat milk etc.
Pre-heat the oven to 200° top/bottom heat (180°C hot air/circulating air).
Blend together all the ingredients except the blueberries with Braun’s MultiQuick 9 500ml chopper attachment and transfer into a bowl. Fold in the blueberries with a spoon.
Either pour the mixture into jars or spread it onto an oven dish (lined with baking paper).
Bake the oatmeal for approx. 20-25 minutes in the oven until golden brown.
Remove the oatmeal from the oven and top it with almond butter and coconut. You can dig in straight away or seal it with a lid and enjoy later.
