Raspberry and Almond Baked Oats

Ingredients

• 180 g Jumbo oats
• 2 tbsp Greek yogurt (or thick vegan yogurt)
• 1 tsp Baking powder
• 2 mashed Bananas
• 2 tbsp Almond butter
• 1 tsp Vanilla extract
• 1 tsp Almond extract
• 20 g (for topping) Flaked almonds
• 100 g Raspberries (fresh or frozen, do not defrost)
• 6 Protein powder (optional)
• 1 Egg (omit for vegan)
• 1 tbsp Psyllium husk (optional)

Steps

1. Mash bananas with a spoon in a large bowl.
2. Add yogurt, almond butter, vanilla, and almond extract. Mix well.
3. Add protein powder if using, one serving per portion.
4. Stir until smooth.
5. Add oats, baking powder, egg, and psyllium husk. Mix again. Add a splash of milk if needed.
6. Taste and sweeten if desired.
7. Gently fold in raspberries.
8. Pour mixture into a lined or greased baking dish.
9. Sprinkle flaked almonds on top. Let sit for 10 mins before baking
10. Bake at 180–200°C (350–400°F) for 45 minutes, until golden and set.
11. Serve with extra yogurt, ricotta, or cottage cheese, and more raspberries and almonds.