Caramelised raspberry baked oats

BY:
Pip
PUBLISHED:
UPDATED:

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 kcals

serves 1

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CARAMALISED RASPBERRY BAKED OATS

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


  • Author: Pip Payne
  • Total Time: 25 minutes
  • Yield: 1 1x

Description

A slightly more indulgent version of the raspberry baked oats, using date nectar for a sweet flavour and crispy caramelised top 

Syns: 4


Ingredients

Scale
  • 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

  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

Notes

Delicious on it’s own or served with yoghurt

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

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