Raspberry Tahini Baked Oats
Time:32 minutes
Prep Time:
10 minutes
Cook Time:
22 minutes
Serves:
1
Ingredients
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1 Tsp. sugar
- 1/8 Tsp. lemon juice
- 1/2 Cup oats
- Half of 1 banana
- 1/4 Cup milk of choice
- 1 egg
- 1-2 Tbsp. tahini
- 1 Tbsp. maple syrup
- 1/2 Tsp. cinnamon
- 1/2 Tsp. salt
- 1 Tbsp. sesame seeds (optional)
Directions
- PREHEAT oven to 350°F.
- COAT lightly with cooking spray a large oven safe cereal bowl or 14-ounce ramekin.
- PLACE 5 – 6 raspberries into a small bowl.
- ADD 1 teaspoon sugar and ADD 1/8 teaspoon lemon juice.
- MASH and STIR until raspberries are pureed.
- SET ASIDE raspberry puree.
- PLACE 1 cup raspberries into a blender.
- ADD 1/2 cup oats.
- ADD half of 1 banana.
- ADD 1/4 cup milk of choice.
- ADD 1 egg.
- ADD 1 – 2 tablespoons tahini.
- ADD 1 tablespoon maple syrup.
- ADD 1/2 teaspoon cinnamon and ADD 1/2 teaspoon salt.
- BLEND on medium until thoroughly combined and SCRAPE DOWN sides of blender as needed.
- POUR half of oat mixture into prepared bowl.
- POUR raspberry puree into center of bowl.
- POUR remaining oat mixture over raspberry puree.
- TOP with 2 – 3 raspberries.
- SPRINKLE with 1 tablespoon sesame seeds (optional).
- BAKE 18 – 25 minutes or until cooked through.
- GARNISH with any remaining raspberries.
- SERVE immediately.
