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

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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