This yummy raspberry and almond baked oats recipe is great for breakfast to warm up your morning or can double as a healthy vegan dessert. Give it a go!
Prep time 10 min
Cook time 20 min
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Preheat oven to 180°C/160°C fan-forced. Lightly grease two ¾ cup (190mL) ramakins.
In a high-powered blender or food processor, blend or process UNCLE TOBY’S Traditional Rolled Oats, UNCLE TOBY’S Oat Milk, banana, egg, maple syrup and baking powder. Stand mixture for 5-10 minutes, this helps the oats soak up the moisture and results in a moist cakey-texture. Fold through raspberries.
Divide half the mixture among prepared ramekins, spoon 1 tbsp of almond butter into the centre of each ramekin. Top with remaining mixture. Bake 18-20mins.
This makes a great breakfast or mid-morning snack. For an indulgent afternoon treat, press in 1-2 squares of dark chocolate before baking
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