Raspberry Ripple Baked Oats
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Meal-prep-friendly baked oats made with ripe banana, oats, chia seeds and protein powder, finished with a raspberry coulis and Greek-yoghurt swirl. Serve warm with nut butter and toasted walnuts, or enjoy cold from the fridge.
- Time
- 65 minutes
Ingredients
Ingredients
- 235 g
- 4 g
- 4 g
- 1 g
- 400 g
- 15 g
To serve
Weights are estimates. Together, the ingredients weigh about 1.21 kg before cooking, which is about 200 g per serving.
Steps
Preheat the oven to 180°C (350 °F) fan. Grease a 9 × 6-inch baking dish.
Mash the bananas directly in the prepared baking dish.
Add the rolled oats, protein powder, chia seeds, baking powder, vanilla extract, salt and 1 tablespoon of Greek yoghurt to the dish.
Pour in the milk and stir the mixture until smooth.
Leave the mixture to sit for 10 minutes so the chia seeds can absorb some of the milk.
Dollop the raspberry coulis or jam and the remaining Greek yoghurt over the top.
Swirl the coulis and yoghurt together with a chopstick or the end of a spoon.
Bake for 35–40 minutes, until the centre is set.
Let the baked oats cool for 10 minutes, then slice.
Serve warm with a drizzle of nut butter and the toasted walnuts, or eat straight from the fridge.
Notes
The source describes this as a big batch for breakfast meal prep throughout the week, but does not state a serving yield. Serving count is estimated. Milk choice and the precise type of protein powder, coulis or jam, and nut butter are unspecified, so nutrition estimates for those products are approximate.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 303
- Protein
- 20 g
- Carbs
- 45 g
- Fat
- 6 g
- Fiber
- 6 g
Where the calories come from
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