Raspberry Cheesecake Baked Oats
Ingredients
½ tsp butter
90g porridge oats
1 tsp baking powder
2 tbsp ground almonds
1 egg
175ml milk
3 tsp maple syrup
½ tsp vanilla essence
1 tbsp almond butter
3 tbsp flaxseeds
15 raspberries, fresh or frozen
1 tsp cream cheese
Serving suggestion (per portion):
1 tbsp full-fat Greek yoghurt
8 raspberries
Instructions
Preheat the oven to 180°C fan and grease a baking dish with butter.
In a bowl, combine the dry ingredients: oats, baking powder and ground almonds.
In a separate bowl, whisk together wet ingredients: egg, milk, maple syrup, vanilla essence and almond butter.
Combine the wet and dry ingredients together into one bowl, then fold in the flaxseeds.
Pour the mixture into the prepared baking dish.
Mash the raspberries in a small bowl, then place dollops on top of the oat mixture.
Add small dollops of cream cheese on top.
Use a skewer to marble the top by swirling gently through the mixture.
Bake for around 45 minutes.
Take out, allow to cool and then slice.
Serve warm or cold, with a spoonful of Greek yoghurt and more raspberries.
Note - The recipe makes 3 portions. The remainder can be stored in the fridge for up to 5 days. You can also freeze individual portions for up to 2 months. Defrost them overnight and serve cold or warm.