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 

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!

 

My Recipe

Serves: 1
Syns: 4
Healthy Extra: b (oats)

Ingredients

  • 35g porridge oats
  • 2 tbsp fat free natural yoghurt
  • 1 egg
  • 50g raspberries (fresh or frozen)
  • 1 tsp baking powder
  • 1 tbsp date nectar
  • Frylight

Method

  1. Mix up the oats with all of the other ingredients
  2. Spray a small oven proof dish, or individual muffin cases with Frylight
  3. Spoon in the mixture
  4. Bake on the middle shelf of the oven at 180c for 20 minutes
  5. Serve whilst warm

Additional Info

Delicious on it's own or served with yoghurt

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