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Passionfruit Baked Oats

Name: Passionfruit Baked Oats
Total time: 30 min
Yield: 1 serving
Ingredients: oats, rolled, uncooked (50 grams); baking powder, dry powder (1 grams); greek yoghurt, high protein (120 grams); passionfruit, pulp, canned (80 grams); banana, cavendish, peeled, raw (½ fruit medium (60g)); egg, large (1 egg (50g))

Breakfast
30-45 min
Nut Free
Vegetarian

High-protein baked oats with natural sweetness and a creamy yoghurt topping for a satisfying breakfast.

Time

30 min

Serves

Protein

26 / serve

Calories

459 / serve

Why you'll love this one

Baked oats with passionfruit swirled through the top, which turns a fairly ordinary breakfast into something that looks like you tried. Banana and yoghurt in the base, more of both spooned over before it bakes.

Swirling rather than stirring is the whole point. Drag a fork through the yoghurt and passionfruit on top just a couple of times, because if you mix it properly you lose the marbled effect and it all bakes into the one colour.

Let it cool for a few minutes before you dig in, it firms up as it sits. A drizzle of honey after baking if you want it sweeter.

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

Rolled oats: the base, and they behave like flour once baked. Rolled oats, not quick oats, or the texture goes gluey.
Baking powder: just a quarter teaspoon, but it’s what makes this bake up like a cake instead of a dense lump of porridge.
Egg and mashed banana: the binder and the sweetener. The banana means you don’t need added sugar, and the egg holds it all together.
Greek yoghurt: split in two, half through the batter and half spooned over the top. The top half bakes into a cheesecake-like layer.
Passionfruit pulp: the flavour, and it goes in twice. Half through the batter, half swirled over the yoghurt with a fork before baking.

Let's get cooking.