Blueberry Pie for Breakfast? This recipe was created for us by Amy Lanza aka @NourishingAmy who says
“I think it’s a BIG yes from me. I love breakfast foods and making them taste like dessert is even better – the deliciousness of something sweet with some hearty, wholesome goodness to keep you going all morning. And oats are always a good option, especially baked oats. So when Foga reached out, I knew breakfast was going to be amazing. These Oatshakes are made from oats, plant-protein, flaxseeds, natural dried fruit powders with a dash of cinnamon and that’s it. They are 100% organic and a great source of probiotic gut fibre! Naturally, I added them to more oats and fruit to make an easy, vegan and healthy breakfast/brunch dish…”
1 tbsp ground flaxseed or chia seeds
1 tsp cinnamon
½ tsp baking powder
1 ripe banana
2 tbsp maple syrup
25g FOGA Blueberry Pie mix
45g flaked almonds
150ml milk (we used oat)
- Preheat the oven to 160Fan/180*C and lightly grease an oven-proof dish.
- Add the banana to a bowl and mash well. Stir in the oats, flaxseed/chia seeds, cinnamon, baking powder, maple syrup, FOGA mix, most of the almonds, and the milk.
- Fold through most of the blueberries and pour into the dish. Smooth over the top, sprinkle over the remaining blueberries and almonds and bake for 35-40 minutes until firm to touch and golden.
- Allow to cool slightly before slicing and serving with some coconut yoghurt and extra syrup. Eat warm or cold.