Baked oatmeal with raspberry & coconut

Make this oat traybake for a warming plant-based breakfast. It's quick to prepare with sweet bursts of raspberry and crispy coconut

breakfast

0

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2

Nutritional Information

Calories:624 kcal

Carbohydrate:65 g

Fat:31 g

Dietary Fiber:15 g

Protein:13 g

Saturated Fat:11 g

Sodium:0.16 mg

Sugar:18 g

Instructions

Step 1
Heat the oven to 180C/160C fan/gas 4. Brush the melted coconut oil over the base and sides of a small baking dish (about 20 x 15cm). Combine the oats, coconut, cinnamon, walnuts, most of the raspberries and a pinch of salt in a bowl. Pour in the plant-based milk and agave, mix well, then pour the mixture into the prepared baking dish.
Step 2
Scatter over the remaining raspberries. Bake for 20-25 mins until the oatmeal is golden brown. Serve warm.

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