These cozy baked oats have fresh raspberries blended into the batter and then get topped with even more raspberries. The raspberry puree center gets warm and oozy in the oven, giving these oats a touch more sweetness and bright color. It's super easy to double or quadruple the recipe if you're serving the whole family!
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)
1
PREHEAT oven to 350°F.
2
COAT lightly with cooking spray a large oven safe cereal bowl or 14-ounce ramekin.
3
PLACE 5 – 6 raspberries into a small bowl.
4
ADD 1 teaspoon sugar and ADD 1/8 teaspoon lemon juice.
5
MASH and STIR until raspberries are pureed.
6
SET ASIDE raspberry puree.
7
PLACE 1 cup raspberries into a blender.
8
ADD 1/2 cup oats.
9
ADD half of 1 banana.
10
ADD 1/4 cup milk of choice.
11
ADD 1 egg.
12
ADD 1 – 2 tablespoons tahini.
13
ADD 1 tablespoon maple syrup.
14
ADD 1/2 teaspoon cinnamon and ADD 1/2 teaspoon salt.
15
BLEND on medium until thoroughly combined and SCRAPE DOWN sides of blender as needed.
16
POUR half of oat mixture into prepared bowl.
17
POUR raspberry puree into center of bowl.
18
POUR remaining oat mixture over raspberry puree.
19
TOP with 2 – 3 raspberries.
20
SPRINKLE with 1 tablespoon sesame seeds (optional).
21
BAKE 18 – 25 minutes or until cooked through.
22
GARNISH with any remaining raspberries.
23
SERVE immediately.
