Raspberry Ruffle Baked Oats with Custard
Ingredients
- 45g oat bran
- 3 tablespoons fat-free yogurt
- 1 tablespoon erythritol granulated
- 1 egg
- 1 tablespoon desiccated coconut
- Pink food gel
- Raspberry flavoring
- 1/4 teaspoon baking powder
Topping
- 14g dark chocolate
- Splash of homemade custard
Preparation
Mix all the ingredients together in a bowl.
Pour the mixture into a square silicone mold.
Bake in a preheated oven at 160°C for 26 minutes.
Remove from the oven and allow to cool slightly.
Melt the dark chocolate.
Top the baked oats with the melted dark chocolate and a splash of homemade custard.
Tips
Oat bran helps achieve a cake-like texture instead of a stodgy one.
This is a variation of porridge made cakey for breakfast.
