Raspberry & Coconut Baked Oats
Ingredients
- 150g rolled oats
- 9 tbsp any yogurt
- 12 tbsp boiling water
- 3 tbsp sweetener such as stevia
- 3 tbsp desiccated coconut
- Punnet of raspberries
- 1 tsp baking powder
- Squeeze of lemon juice
Preparation
Pre-heat the oven to 200°C/400°F/gas 6.
Blitz the oats in a blender until they become a flour-like consistency.
In a bowl, combine the boiling water, oats, lemon juice, and baking powder. Stir with a spoon until the mixture thickens.
Add yogurt, sweetener, and coconut to the bowl. Stir with a spoon to incorporate all the ingredients. Gently fold in the raspberries.
Pour the mixture into a lined 6 or 8-inch round cake tin.
Bake in the oven for approximately 30 minutes.
Slice and serve with extra yogurt and fruit.
