Strawberry Shortcake Baked Oats
Ingredients
- 180g rolled oats
- 6 tbsp low fat vanilla yoghurt
- 9 tbsp boiling water
- 3 tbsp stevia sweetener
- Handful strawberries
- 2 tbsp granola
- 2 tsp baking powder
Preparation
Pre-heat oven to 200C/ 400F/ gas mark 6.
Put boiling water and oats in a bowl and stir with a spoon to thicken slightly.
Leave for a couple of minutes.
Add yoghurt, sweetener and baking powder into the bowl and stir with a spoon.
Pour mixture into a lined 6 or 8 inch round cake tin and prod in sliced strawberries around the edge.
Bake in oven for about 30 minutes.
Spread extra yoghurt on top and sprinkle with granola.
Slice and enjoy.
Notes
For vegan version, use soya, almond or coconut yoghurt.
For gluten-free version, use gluten-free oats and baking powder.
