🥣 Golden Baked Oats with Blueberries, Walnuts & Dark Chocolate

By The Hungry Optician 

This isn’t your everyday bowl of porridge — it’s a warm, cake-like baked oatmeal packed with eye-loving nutrients and a hint of indulgence. With beta-carotene-rich sweet potato, antioxidant-packed blueberries, omega-3 walnuts, and dark chocolate for a treat, this dish is the perfect way to start a morning — or finish a chilly autumn day. 

👁️ Good for your eyes because… 

• Sweet potato: High in beta-carotene (a precursor to vitamin A, vital for night vision) 

• Blueberries: Rich in antioxidants like anthocyanins, which may protect the retina 

• Walnuts: Contain omega-3 fatty acids and vitamin E for eye surface health 

• Oats: Provide zinc and slow-release energy 

• Dark chocolate: Contains flavonoids that may support healthy blood flow to the retina 

📝 Ingredients (Serves 4) 

• 1 cup rolled oats 

• 1 cup cooked mashed sweet potato (about 1 medium) 

• 1 ripe banana, mashed 

• 2 eggs 

• 1¼ cups milk (dairy or oat/almond) 

• 1 tsp vanilla extract 

• ½ tsp cinnamon 

• ¼ tsp nutmeg 

• ¼ tsp salt 

• 1½ tsp baking powder 

• ½ cup blueberries (fresh or frozen) 

• ¼ cup chopped walnuts 

• 30g (a few squares) dark chocolate, roughly chopped 

• Optional: drizzle of maple syrup or a spoonful of Greek

  yoghurt to serve 

🍽️ Instructions 

1. Preheat oven to 180°C (160°C fan) / 350°F. Grease a small baking dish or line with baking paper. 

2. In a bowl, mix together the mashed sweet potato, banana, eggs, milk, and vanilla. 

3. Stir in the oats, baking powder, cinnamon, nutmeg, and salt until combined. 

4. Fold in the blueberries, walnuts, and chopped dark chocolate. 

5. Pour the mixture into the prepared dish and smooth the top. 

6. Bake for 30–35 minutes, or until golden and set in the centre. 

7. Let cool slightly, then serve warm with a dollop of yoghurt or a drizzle of maple syrup if desired. 

Tip: Make ahead and reheat portions throughout the week. It’s just as delicious cold!