Breakfast, 25 min
Baked oats with raspberries
Breakfast that tastes like cake straight from the oven: soft in the middle, golden on top, with raspberries that turn jammy as they bake.
Nutrition per serving
407 kcal per serving
- Protein24 g
- Carbs51 g
- Fat13 g
- Fibre10 g
Ingredients
- 40 g (1.4 oz) rolled oats
- 50 g (1.8 oz) eggs
- 100 g (3.5 oz) Greek yogurt 2%
- 50 g (1.8 oz) banana
- 60 g (2.1 oz) raspberries
- 6 g almonds
- 1/2 tsp baking powder, cinnamon, a few drops of vanilla
Method
- Heat the oven to 180 °C (350 °F).
- Mash the banana in a small baking dish, then stir in the egg, yogurt, oats, baking powder, cinnamon and vanilla.
- Press the raspberries into the top and scatter over the sliced almonds.
- Bake for 18 to 20 minutes, until set and golden. Let it cool for 5 minutes before eating.
Values are approximate and based on standard nutrition tables.