Raspberries and Cream Baked Oats
Ingredients
- 60g (2/3 cup) oats
- 2 tbsp any plain or vanilla yoghurt
- 1-2 handfuls raspberries, fresh or frozen
- 1/2 tsp baking powder
- 1 tbsp sweetener
- 6 tbsp hot water
Preparation
Pre-heat oven to 180C/ 350F/ gas mark 4.
Boil the kettle and put hot water and oats in a bowl and stir. Leave for 5 minutes to thicken.
Add all of the other ingredients and mix.
Pour into a shallow oven-proof dish lined with baking parchment or paper and bake for 25-30 minutes.
Serve with extra yoghurt and fruit if you fancy.
