Raspberry baked oats with Greek yoghurt

Name: Raspberry baked oats with Greek yoghurt
Total time: 35 min
Cuisine: British
Ingredients: 200g rolled oats; 300ml skimmed milk; 2 eggs; 200g raspberries, fresh or frozen; 1 tsp baking powder, gluten free; 1 tsp vanilla extract; 1 tsp ground cinnamon; 200g 0% fat Greek yoghurt; 5ml low fat cooking spray

Warm, cakey baked oats studded with raspberries. Made in minutes and served with cool yoghurt.

Time35 min
LevelEasy
Costabout £1.10 a head
Oven180°C (160°C fan)

4 servings

Ingredients

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200 grolled oats
300 mlskimmed milk
2eggs
200 graspberriesfresh or frozen
1 tspbaking powdergluten free
1 tspvanilla extract
1 tspground cinnamon
200 g0% fat Greek yoghurt
5 mllow fat cooking spray

Method

1
Heat the oven to 180°C (160°C fan). Spray a small baking dish with low fat cooking spray.
2
Mix the oats, baking powder and cinnamon in a bowl.
3
Whisk the milk, eggs and vanilla together. Pour onto the oats and stir.
4
Fold in two thirds of the raspberries. Tip into the dish and scatter the rest on top.
5
Bake for 25 minutes, until set and golden at the edges.
25 min
6
Spoon into bowls and serve with the yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.