Quark and blueberry baked oats

Name: Quark and blueberry baked oats
Total time: 35 min
Cuisine: British
Ingredients: 80g gluten free porridge oats; 150g quark; 2 eggs, large; 100ml milk; 1 tsp gluten free baking powder; 1 tsp vanilla extract; 1 tsp ground cinnamon; 100g blueberries; 1 tbsp erythritol

Warm, cake-like baked oats made with quark and eggs, with blueberries melting through the middle.

Time35 min
LevelEasy
Costabout £1.55 a head
Oven180°C (160°C fan)

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

80 ggluten free porridge oats
150 gquark
2eggslarge
100 mlmilk
1 tspgluten free baking powder
1 tspvanilla extract
1 tspground cinnamon
100 gblueberries
1 tbsperythritol

Method

1
Heat the oven to 180°C (160°C fan). Lightly grease two small ovenproof dishes.
2
Blend or whisk the oats, quark, eggs, milk, baking powder, vanilla, cinnamon and erythritol until fairly smooth.
3
Fold in two thirds of the blueberries.
4
Divide between the dishes and scatter over the rest of the blueberries.
5
Bake for 22 to 25 minutes until risen and set, with a slightly soft middle.
24 min
6
Cool for 5 minutes, then eat from the dish.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.