Low FODMAP Blueberry & Dark Chocolate Baked Oatmeal

Name: Low FODMAP Blueberry & Dark Chocolate Baked Oatmeal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 3 tsp chia seeds (if using rice flakes); 3 tbsp boiling water (if using rice flakes); 100g ripe banana (no brown spots)*; 2 large eggs; 4 tbsp brown sugar; 2 tbsp butter or dairy-free spread (melted)*; 250ml (1 cup) low FODMAP milk (add an extra 125ml if using oats)*; 2 tsp vanilla extract; 2 1/2 cups rice flakes or rolled oats*; 3 tbsp gluten-free all-purpose flour*; 1 1/2 tsp baking powder; 1/4 tsp salt; 200g fresh or frozen blueberries; 2 tsp cornstarch (if using frozen blueberries)*; 120g (3/4 cup) dark chocolate chips or chunks (low FODMAP and dairy-free if needed)

So this was meant to be a breakfast, but when I discovered white chocolate in the pantry, this quickly turned into a dessert recipe instead! This gorgeous low FODMAP baked oatmeal recipe is deliciously sweet with pops of strawberry and hints of vanilla and white chocolate. It’s yummy by itself or you can add a drizzle of low FODMAP yoghurt.

15 minPrep45 minCook6Servings

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