Vegan Raspberry Cream Baked Oats

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Baked oats are superior, I don’t care what anyone says. And if you’re someone that loves a fruit crumble, then you are going to adore this flavour combo - it is honestly like having dessert for breakfast, which who wouldn’t want that, am I right?

Serves: 4 | Total Cooking Time: 35 minutes

Ingredients

• 200g oats, gluten free if needed

• 120g medjool dates, de-stoned weight (or sub for 2 bananas)

• 400ml unsweetened almond, soya, or oat milk

• 60g vegan protein powder (unflavoured or vanilla) - This is optional but recommended as it makes the oats lovely and cakey, much like a brownie texture.

• 4 tbsp ground flaxseeds

• 150g fresh or frozen raspberries

• Vegan plain or vanilla greek-style yoghurt for the topping (optional)

Instructions

1. Pre-heat the oven to 190ºC, fan

2. You can either make this recipe blended or not, depending on how you like it! If you want to blend it, then place all the ingredients (other than the berries and yoghurt) into a small blender and blend until smooth. Then, pour into an oven-proof dish. If you are opting for the classic version, mash the dates* (or banana) on a plate with the back of a fork, then place in a heat-proof dish along with the protein powder, flaxseeds, oats and milk. Mix together well. *If your dates are a little tough and won’t mash, you can either blend them with the milk, protein powder and flaxseeds first, and then mix with the oats afterwards OR you could soak your dates in a bowl of boiling water for 5 minutes or so beforehand, then discard the water once softened up and proceed with mashing as normal.

3. Add half the raspberries and mix into the batter using a spoon. Then sprinkle the rest of the raspberries on the top and press them down slightly. Bake for 25-30 minutes or until cooked through the centre.

4. If you want to add the creamy yoghurt on top, then I like to add a handful of raspberries to this too and then slather it on.

5. Slice into 4 squares, tuck in and enjoy! P.S you can batch prep these and eat them both cold and warm. Just pop them in an airtight container in the fridge, they will stay fresh for 4-5 days.

Enjoy! Lots & lots of love.

P.S Please share with me on your socials if you made this, it really helps me a lot and I appreciate it more than you ever will know x

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let night do the work: