Caramelised raspberry baked oats
A slightly more indulgent version of the raspberry baked oats, using date nectar for a sweet flavour and crispy caramelised top
5 mins
20 mins
464 kcal
5 mins
20 min
464 kcal
SERVES
1
DIFFICULTY
EASY
SERVES
1
Difficulty
EASY
I’ve just discovered date nectar, and this one by Beloved gives a lovely natural alternative to using sugar or honey as a sweetener. For everyday baked oats I keep the syns low by using sweetener, but as a treat (3 syns for a tablespoon of date nectar) these baked oats are gorgeous and you don’t need anything alongside them to sweeten them up! The top turns out caramelised and crispy for a really indulgent seeming breakfast!
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Caramelised raspberry baked oats
Servings: 1
A slightly more indulgent version of the raspberry baked oats, using date nectar for a sweet flavour and crispy caramelised top Syns: 4
Print Recipe
Ingredients
- 40 g porridge oats
- 2 tbsp fat free natural yoghurt
- 1 egg
- 50 g raspberries fresh or frozen
- 1 tsp baking powder
- 1 tbsp date nectar
- Frylight
Instructions
- Mix up the oats with all of the other ingredients
- Spray a small oven proof dish, or individual muffin cases with Frylight
- Spoon in the mixture
- Bake on the middle shelf of the oven at 180c for 20 minutes
- Serve whilst warm
Notes
Delicious on it's own or served with yoghurt
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
