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RASPBERRY ALMOND BAKED OATS

Ingredients

  • 180g (2 cups) rolled oats – use gluten-free oats if allergic/intolerant
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of salt
  • 4 tbsp (1/4 cup) maple syrup
  • 4 tbsp (1/4 cup) almond butter
  • 235ml (1 cup) milk of choice
  • 160g (1 1/2 cups) raspberries, fresh or frozen
  • 25g (1/4 cup) flaked almonds

RASPBERRY ALMOND BAKED OATS

Method

  1. Preheat your oven to 180C/160C fan assisted/350F
  2. In a large bowl, mix together the oats, cinnamon, baking powder and salt.
  3. Add the maple syrup, almond butter and milk, then fold in the raspberries.
  4. Spread into a 9×9 inch baking dish. Bake for 35-40 minutes.
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  7. Click here to view complete recipe

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