
Baked oatmeal with raspberry & coconut
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Serves 2
Easy
Prep: 10 mins
Cook: 35 mins - 25 mins
A star rating of 4 out of 5.7 ratingsRate
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Make this oat traybake for a warming plant-based breakfast. It's quick to prepare with sweet bursts of raspberry and crispy coconut
Dairy-free
Egg-free
Vegan
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Showing items 1 to 3 of 3
Banana overnight oats
A star rating of 4.9 out of 5.49 ratings
Blueberry baked oats
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Ingredients
Nutrition
Units:
MetricUS
-
½ tsp coconut oil
melted
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120g porridge oats
-
2 tbsp desiccated coconut
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1 tsp ground cinnamon
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40g walnuts
roughly chopped
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200g raspberries
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300ml plant-based milk
(we used oat)
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1 tbsp agave syrup
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Nutrition: per serving
-
kcal624
-
fat31g
-
saturates11g
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carbs65g
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sugars18g
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fibre15g
high
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protein13g
-
salt0.16g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4. Brush the melted coconut oil over the base and sides of a small baking dish (about 20 x 15cm). Combine the oats, coconut, cinnamon, walnuts, most of the raspberries and a pinch of salt in a bowl. Pour in the plant-based milk and agave, mix well, then pour the mixture into the prepared baking dish.
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step 2
Scatter over the remaining raspberries. Bake for 20-25 mins until the oatmeal is golden brown. Serve warm.
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A star rating of 4 out of 5.7 ratings
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