Protein baked oats with skyr and raspberries

Ingredients

For 1 serving

• Rolled oats40 g
• Egg whites90 g
• Skyr150 g
• Skim milk50 ml
• Baking powder3 g
• Raspberries80 g
• Honey2 teaspoons

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Heat a conventional oven to 180 °C and lightly grease a single-serve baking dish.
2. In a bowl, mix the oats with the egg whites, milk, half the honey and the baking powder until evenly combined; meanwhile rinse and dry the raspberries.
3. Pour half the mixture into the dish, spoon about two thirds of the skyr into the centre and cover with the remaining mixture; scatter half the raspberries on top.
4. Bake at 180 °C for 25 minutes, until the top is golden and firm to the touch.
5. Let it cool for a few minutes and serve with the rest of the skyr, the remaining raspberries and the rest of the honey.