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Raspberry & Peanut butter Baked Oats

by XENIA
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Keyword: bakedoats, peanutbutter, raspberry
Servings: 1 baked oats

Ingredients

Batter

  • 30 g oats
  • 1 tsp cocoa powder
  • 5 g coconut shreds
  • ½ tsp baking powder
  • 1 pinch salt
  • 20 g peanut butter creamy
  • 2 tsp agave syrup or maple syrup
  • 30 g coconut yoghurt
  • 100 ml plant based milk
  • 25 g frozen raspberries

Filling

  • 30 g coconut yoghurt
  • 25 g peanut butter creamy
  • 1 tsp agave syrup or maple syrup

Toppings

  • granola
  • peanut butter
  • raspberries
  • dark vegan chocolate

Instructions

  • Preheat the oven to 180°C top/bottom heat
  • In a small blender, blend 30 g of oats until flour consistency
  • Mix oat flour, 1 tsp cocoa powder, 5g coconut shreds, 1 pinch of salt and 1/2 tsp baking powder in a bowl. Add 20g peanut butter, 2 tsp agave syrup, 30g coconut yoghurt and 100ml plant based milk and stir well. Fold 25g (frozen) raspberries into the batter
  • In a separate small bowl, mix 25g creamy peanut butter with 30g coconut yoghurt and 1 tsp agave syrup.
  • Pour half of the batter into an ovenproof dish (I used a 9cm/3,5inch form) and place the peanut mixture (step 4) in the centre. Now fill with the rest of the batter.
  • Place in the oven for approx. 15 minutes (longer/shorter depending on whether the oven has not yet been fully preheated)
  • Now it's time to decorate: I opted for more peanut butter, granola, frozen raspberries and vegan dark chocolate.