Raspberry and Almond Baked Oats
- Summer
- Desserts & Baking
The fruity raspberry and almond baked oats make the perfect prep-able breakfast on the go or snack to treat yourself after a long day.
Ingredients
2 ripe bananas, mashed
180g organic rolled oats
1 tsp baking power
1 tsp bicarbonate soda
Pinch of salt
4 tbsp maple syrup
4 tbsp almond butter
135ml Yeo Valley Organic Whole milk
100g Yeo Valley Organic raspberry yogurt
100g fresh raspberries
30g flaked almonds, toasted separately
Method
1. Heat oven to 180 °C. Line a deep square baking tray (we use 20cm x 20cm) with parchment paper.
2. In a bowl, mash the banana with a fork until smooth. Add in oats, baking powder, bicarbonate of soda, salt, maple syrup, almond butter, milk and yogurt. Stir to combine all.
3. Pour the banana oat mixture into the prepared baking tray and press in raspberries into the surface and scatter over flaked almonds.
4. Place the tray into the oven for 40-45 mins. Keep an eye on the oats to make sure the top is not getting too dark, if so, place tinfoil on top and continue to bake.
5. Remove from the oven and let cool before serving with a generous spoonful of Yeo Valley Organic raspberry yogurt and fresh raspberries.
In this recipe...
Whole Milk
Raspberry Yogurt
10
Whole Milk
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