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recipe

Turmeric and Raspberry Baked Oats

Turmeric and Raspberry Baked Oats

min prep 5 min
min prep 40 min
serves 4 serve

A delicious, nourishing mix of oats, with a hint of turmeric and coconut that you can pre-prepare the night before and just put in the oven for a warm winter brekkie, or bake on the weekend for a comforting breakfast.

INGREDIENTS

 

  • 4 x 46g sachets of UNCLE TOBYS Super Blends Prebiotic Fibre – Turmeric & Coconut
  • 1 banana, mashed
  • 2 tsp baking powder
  • 2 tsp maple syrup
  • 175ml skim milk
  • 1 punnet (125g) of raspberries
  • 1 tbsp coconut flakes
  • 2 tbsp Natural yoghurt, to serve

METHOD

1. Preheat the oven to 180°C.

2. Place the oats in a mixing bowl with the mashed bananas, baking powder, maple syrup and mix until well combined.

3. Add the milk and stir.

4. Pour into a small (roughly 20cm) baking dish.

5. Top with raspberries and flaked coconut.

6. Bake for 35-40 minutes or until golden brown

7. Serve warm with a dollop of natural yoghurt on top.

8. Keep in the fridge covered for up to three days.

 

Nutrition per serve: 1100 kJ; 8g protein; 6.6g fat (3.5g saturated fat); 38g carbs (15g total sugars); 5g fibre; 382mg sodium.

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