A delicious baked oats recipe made without using banana, with juicy, tart raspberries. Serve with your favourite yoghurt and fresh berries for a balanced and satisfying breakfast.
Preheat oven to 180 degrees Celsius. Grease a medium sized baking dish with olive oil or butter and set aside.
Add rolled oats to a blender or food processor and pulse until roughly chopped. The oats should still be course in texture.
In a large bowl whisk together milk, vanilla extract, maple syrup, eggs and extra virgin olive oil.
Add the blended oats, baking powder and sea salt to the wet mixture. Stir to combine.
Add the frozen raspberries to the mixture and stir to combine.
Pour the oats mixture into the baking dish spread out evenly or divide between four ramekins. Top with extra fresh raspberries.
Place into the oven and bake for 40 minutes or until golden brown on top. Baking time will vary depending on whether you use a baking dish or ramekins. Serve warm topped yoghurt of choice.
Notes
Notes: store in refrigerator for 3-4. Alternatively, slice and freeze in single serve portions.Nutrition Facts are an estimate only.