Berry baked oats
These morning treats are completely different from traditional baked oats. Because you blend the batter the finished dish has the texture of a moist, creamy cake instead of oats—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like. These bake in 200ml ramekins; if you don’t have those, you can bake in a muffin tray (you’ll probably get 8 or 10 muffins) and reduce the cook time to about 15 minutes.
Dry rolled oats
2 cup(s), (180g)
Vanilla bean extract, alcohol free
4 medium, ripe
1 cup(s), (130g)
1 cup(s), (140g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Process oats, syrup, baking powder, vanilla, bananas, eggs and ¼ teaspoon salt in a large blender or food processor until smooth. Stand for 5 minutes, or until slightly thickened. Stir in berries.
- Lightly spray 6 x 200ml ovenproof ramekins with oil and place on a baking tray. Divide batter evenly among ramekins. Bake for 20-25 minutes, until a skewer inserted into the centre of oats comes out clean. Serve warm.