Caramelised raspberry baked oats

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

time

5 mins

pan

20 mins

fire

464 kcal

time

5 mins

pan

20 min

fire

464 kcal

Caramelised raspberry baked oats

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
5 mins
20 mins

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
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