Raspberry baked oats

BY:
Pip
PUBLISHED:
UPDATED:

A warm, satisfying and filling breakfast

5 mins

20 mins

313 kcals

serves 1

Pin

RASPBERRY BAKED OATS

This is one of my favourite breakfasts- the recipe below doesn’t make them very sweet (you can always add some more sweetener or syn some sugar or golden syrup), but I serve with flavoured yoghurt and extra fruit and they are so satisfying! This uses your Healthy extra B portion of oats for the day.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry baked oats


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

Description

A warm, satisfying and filling breakfast

Syns: 1


Ingredients

Scale
  • 40 g rolled oats
  • 2 tbsp fat free natural yoghurt
  • 2 tsp sweetener
  • 1 egg
  • 50 g raspberries (fresh or frozen)
  • 1 tsp baking powder
  • 2 tsp vanilla extract

Instructions

  1. Mix together all of the ingredients and leave to rest for 2 minutes
  2. Pop into a small oven proof dish sprayed with frylight, or into muffin cases.
  3. Bake at 180c for 20 minutes until golden brown on top
  4. Serve warm with yoghurt and fruit (or syn some golden syrup!)
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

2 thoughts on “Raspberry baked oats”

  1. Yes you can make these in advance and reheat them. It does make the texture slightly different from when they are freshly baked, but they still taste good!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star