Baked oatmeal with raspberry & coconut
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
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- ½ tsp coconut oilmelted
- 120g porridge oats
- 2 tbsp desiccated coconut
- 1 tsp ground cinnamon
- 40g walnutsroughly chopped
- 200g raspberries
- 300ml plant-based milk(we used oat)
- 1 tbsp agave syrup
Nutrition: per serving
- kcal624
- fat31g
- saturates11g
- carbs65g
- sugars18g
- fibre15ghigh
- protein13g
- salt0.16g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Brush the melted coconut oil over the base and sides of a small baking dish (about 20 x 15cm). Combine the oats, coconut, cinnamon, walnuts, most of the raspberries and a pinch of salt in a bowl. Pour in the plant-based milk and agave, mix well, then pour the mixture into the prepared baking dish.
step 2
Scatter over the remaining raspberries. Bake for 20-25 mins until the oatmeal is golden brown. Serve warm.
