Baked oats are having a moment — and for good reason. They turn humble porridge into something that tastes like cake but sets you up properly for the day. This version is low FODMAP, vegan and packed with plant protein, with jammy pockets of blueberry and a rich chocolate base in every bite.
They're made with Blissful Double Choc Protein Porridge — a FODMAP Friendly certified blend of organic oats, plant protein, raw cacao and cacao nibs — for a chocolate-blueberry bake that still counts as breakfast.
Why baked oats work for sensitive guts
Oats are low FODMAP at a sensible serving, blueberries are low FODMAP, and there's no dairy, refined sugar or hidden additives here. Baking gives you four portions at once — ideal for batch-prepping gut-friendly breakfasts for the week.
Ingredients (serves 4)
- 200g rolled oats
- 1 serving Blissful Double Choc Protein Porridge
- 350ml low FODMAP plant milk (almond or oat)
- 1 ripe-but-firm banana, mashed
- 2 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 120g blueberries
Method
- Preheat the oven to 180°C (fan 160°C) and line a small baking dish.
- Mix the oats, Double Choc Protein Porridge and baking powder in a bowl.
- Stir in the plant milk, mashed banana, maple syrup and vanilla until combined.
- Fold through most of the blueberries, pour into the dish and scatter the rest on top.
- Bake for 25–30 minutes until set. Cool slightly, then slice into 4.
Make ahead
Keeps in the fridge for up to 4 days — lovely cold or warmed through with a splash of plant milk. For more easy breakfasts, see our low FODMAP shopping list.
Browse the full range at thatprotein.com — free UK delivery on orders over £30.
This article is for general information and isn't medical advice. If you have IBS or any digestive condition, please consult your GP or a registered dietitian.