24 Mar Raspberry Bakewell Style Oats
Breakfast & Brunch
Raspberry Bakewell-style Oats
Cherries & almonds make such a winning combo in this delicious & warming baked oats recipe. A breakfast to warm the cockles of your heart. This would also be fantastic with cherries. I used frozen berries as we’re out of season at the moment but when in season, swap for fresh raspberries. strawberries, cherries and blackberries. If you don’t have flaked almonds, just chop some regular almonds.
You can adapt this to be plant based & if your oats are gluten free then it’s naturally gluten free so a welcoming recipe for everyone. Also feel free to swap oats for quinoa or buckwheat flakes.
- Preheat oven 180C fan and grease a small ovenproof dish or ramekin with a little butter or coconut oil
- Mix all the ingredients together in a bowl then transfer into the dish and bake for 25 minutes or so until golden at the edges.
- Once out the oven, wait for 10 minutes or so to cool then dollop with yoghurt and a little extra honey or maple syrup if you like, enjoy straight from the dish.
40g rolled oats / quinoa flakes / buckwheat flakes
1/2 small ripe mashed banana
120ml your fave milk or mylk
¾ tsp baking powder
1 tbsp maple syrup or honey
½ tsp vanilla extract
1 tsp ground cinnamon
Handful raspberries, frozen
Small handful flaked almonds
Thick yoghurt – I used Greek style, use your fave dairy free alternative if you like