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
- 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
- Prep Time: 5 minutes
- Cook Time: 20 minutes