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Baked oats are a perfect warm and filling breakfast. This version uses blueberries, but these could easily be swapped for raspberries.

I make them so often that I find it saves times if you do all the prep the night before, pop them in the fridge with a lid on, then in the morning you just remove the lid and pop them in the oven, these are one of our best ever breakfasts.

Serves 2

80g oats

350g fat – free natural yoghurt, plus extra for serving

2tsp vanilla extract

1tbs granulated sweetener

Grated zest and juice of 1 large lemon

2 medium eggs

100g blueberries

Raspberries to serve

Method

Preheat the oven to 200c, gas 6, 400f

Put all the ingredients into a bowl, keeping back a few of the blueberries, and stir until combined.

Pour into a small oven – proof dish and place the remaining blueberries on the top.

Place on a baking tray, so you don’t end up with a messy oven if it rises a bit too much and bake for 35 – 40 minutes.

Remove from the oven and serve warm with the extra natural yogurt and raspberries.