Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Apple-cinnamon baked oats
A soft apple and oat bake with cinnamon and a cool yoghurt spoonful.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the bake time and set in an 18 by 13 cm dish
- Photograph the finished bake
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 365 kcal
- per serving
- Protein
- 22 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
- baking powder. Some baking powders use wheat starch; check the label if you avoid gluten.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan). Brush a small baking dish, about 18 by 13 cm, with the oil.
Beat the egg in a bowl, then stir in the milk, oats, grated apple, cinnamon and baking powder until evenly mixed.
Pour into the dish and spread level. Bake for 25 to 30 minutes, until the top is golden and the centre is set and springs back when pressed.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Leave to settle for 5 minutes, then cut in half and serve each piece with half the yoghurt.
The useful detail
Grated apple distributes moisture more evenly than large apple pieces. Grate it straight into the bowl, skin and all, so none of the juice is lost.
Make it work for you
One serving is Half the bake, with 100 g of Greek yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Unsweetened soya milk in the bake
Works the same way.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Allergens: Adds soya. The yoghurt still contains milk.
Fat-free Greek yoghurt instead of 2%
Tangier and a little thinner.
Per serving: about 15 kcal less, about the same protein, about 2 g less fat.
A ripe pear instead of the apple
Softer and sweeter, and the bake comes out slightly moister.
Per serving: about 5 kcal more, about the same protein, about the same fat.
Oats labelled gluten-free
No difference in the finished dish. Nutrition is not recalculated; they are the same grain.
Allergens: Needed if you avoid gluten. UK allergen law lists oats among the cereals containing it.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
An oat breakfast that is mostly carbohydrate and fibre, with the yoghurt doing much of the protein work. Leave the yoghurt out and it is a much lighter meal in protein.
| Energy | 365 kcal |
|---|---|
| Protein | 22 g |
| Fat | 11 g |
| of which saturates | 4 g |
| Carbohydrate | 46 g |
| of which sugars | 16 g |
| Fibre | 6 g |
| Sodium | 240 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| milk | 155 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 77 kcal | 5.1 g |
| rolled oats | 80 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 303 kcal | 10.5 g |
| apples | 150 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 78 kcal | 0.4 g |
| ground cinnamon | 1.5 g | FDC 171320Spices, cinnamon, ground | 3 kcal | 0.1 g |
| baking powder | 2.5 g | FDC 172803Leavening agents, baking powder, double-acting, sodium aluminum sulfate | 1 kcal | 0.0 g |
| Greek yoghurt | 200 g | FDC 170903Yogurt, Greek, plain, lowfat | 146 kcal | 19.9 g |
| Whole recipe | Divided by 2 | 730 kcal | 43.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of baking. Eat within 3 to 4 days. Keep the yoghurt separate.
- In the freezer
- Freeze in wrapped portions. Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, then add the yoghurt.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian