Breakfast
Raspberry Pistachio Baked Oats
50 minServes 5Nutri-Score B€€
B
50 min
50 minRaspberry Pistachio Baked Oats
what you need
Ingredients
banana (ripe, mashed)Produce2 pieces
rolled oatsGrains200 g
vegan vanilla protein powderPantry60 g- baking powderPantry5 g
milkDairy420 ml
frozen raspberries (warmed)Produce140 g- pistachio creamPantry45 ml
pistachios (finely chopped)Nuts & seeds30 g
yogurtDairy100 g
per serving
Nutrition
247kcal
- Carbs
- 35 g
- Proteins
- 12 g
- Fat
- 6 g
what you’ll use
Tools
Baking dish
Oven
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to fan 180 °C.
- Step 2
Mix the base
- In the baking dish, mash the banana.
- Add the oats, protein powder, baking powder and milk.
- Stir until completely combined and clean down the sides.
- Step 3
Swirl the toppings
- Alternate dollops of the warmed raspberries and yogurt over the top.
- Swirl them together with a chopstick to create a marble effect.
- Step 4
Bake
- Bake until the oats are set in the centre.
- Step 5
Cool and slice
- Let the dish cool before slicing so the squares keep their shape.
- Step 6
Serve and store
- Reheat a portion in the microwave, or enjoy it cold as an oat bar.
- Serve with extra yogurt and a little nut butter.
- Store the remaining portions in an airtight container in the fridge.
most cooked first