Peanut butter baked oats

The perfect weekend breakfast! I love how baked oats jazzes up my normal oats, baking them just seems more indulgent!

I combined my favourite flavours, peanut butter and raspberry. Peanut butter is such a strong indulgent flavour which is perfectly balanced with tangy raspberries. I used crunchy peanut butter in this recipe to add extra texture but smooth will also work.

Let me know if you give this recipe a go by tagging me in your photos on Instagram and Facebook! I love seeing every single one of your pictures!

Peanut butter baked oats

Recipe by Sarah’s Healthy KitchenCourse: Uncategorized
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

376

kcal

A delicious peanut butter and raspberry baked oats, perfect for breakfast and brunch.

Ingredients

  • 80g rolled oats

  • 30g smooth peanut butter

  • 70g 0% greek yogurt

  • 1 large egg

  • 80ml semi skimmed milk

  • 2 tbsp maple syrup

  • 100g frozen raspberries

  • (optional) Fresh berries for topping

Directions

  • Preheat the oven to 180°c fan assisted.
  • Mix all the ingredients (excluding the raspberries) together in a large bowl. Once fully incorporated, fold in the raspberries.
  • Divide between 2 baking dishes or 1 big dish and bake for 20-25 minutes.
  • Allow to cool for 5 minutes before serving.
  • Serve with fresh berries

Notes

  • Frozen raspberries can be subbed for a different berry like blueberries.
  • 1 large egg can be subbed for 1 mashed banana and milk for plant based milk to make this dairy free.
 
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Peanut butter and raspberry baked oats
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