Sweet Baked Oats with Custard Filling
Ingredients
Baked oats
- 45g oatbran
- 1 egg
- Vanilla
- 20g golden syrup
- 1/2 Tsp baking powder
- Vanilla extract
Custard
- Tbsp erythitrol granulated
- 2 x egg yolks
- Tbsp cornflour
- 200 ml milk
- Moroccan almond extract
- Vanilla extract
Preparation
Baked oats
Mix all baked oats ingredients together.
Bake for 20 minutes at 180c.
Scoop the middle out and fill with raspberry jam.
Reheat in microwave for 1 minute.
Custard
In a glass jug, mix erythitrol granulated with egg yolks.
Mix cornflour with a little milk first, then add to the jug.
Top up the jug to 200 ml with milk.
Ensure it's well combined and cover with clingfilm.
Microwave for 1 minute, then stir and repeat.
Adjust thickness by adding more milk or microwaving for a few more seconds.
Add Moroccan almond extract and vanilla extract.
