Makes 12
Prep - 10 minutes
Cook - 15 minutes
 

Ingredients for blueberry-oat rockcakes

olive oil cooking spray
1 cup (100 g) rolled oats, finely ground in a food processor or blender
1 cup (150 g) wholemeal flour
1⁄4 cup (55 g) sugar
2 teaspoons baking powder
1⁄2 teaspoon bicarbonate of soda
1 cup (250 g) low-fat plain yogurt
2 tablespoons canola oil
125 g blueberries
1 teaspoon grated lemon zest
 

Preparation for blueberry-oat rockcakes

1 Preheat the oven to 200°C. Lightly coat a baking tray with the cooking spray.

2 In a large bowl, stir together the rolled oats, flour, sugar, baking powder and bicarbonate of soda. In a measuring cup, stir together the yogurt and oil.

3 Make a well in the flour mixture and add the yogurt mixture. Add the blueberries and lemon zest, then stir just until blended.

4 Place 12 evenly spaced mounds (about 1⁄4 cup) of mixture onto the baking tray. Bake until lightly browned, about 12 to 15 minutes.

Nutritional information - 563 kilojoules, 4 g protein, 20 g carbohydrates, 2 g fibre, 4 g total fat, 1 g saturated fat, 1 mg cholesterol, 78 mg sodium
 

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