skish
IT

Vegan raspberry coconut baked oats

Raspberries and coconut on a soft oat base, no eggs or milk.

  • 30 min
  • 1 serving
  • Vegan
  • International cuisine
Open in the app
Vegan raspberry coconut baked oats

Per serving

Calories
372 kcal
Protein
9.6 g
Carbohydrates
59.2 g
Fat
12.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rolled oats45 g
  • Almond milk130 ml
  • Chia seeds8 g
  • Desiccated coconut8 g
  • Raspberries100 g
  • Maple syrup2 teaspoons
  • Baking powder3 g

Contains: gluten, nuts

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 chia seeds, desiccated coconut, baking powder, almond drink and maple syrup; leave for 5 minutes, until the chia has thickened the mixture.
  3. Meanwhile, gently rinse and dry the raspberries; fold half into the mixture.
  4. Pour into the dish, level it and scatter the remaining raspberries on top.
  5. Bake at 180 °C for 25 minutes, until golden on top and firm in the middle.
  6. Let it cool for a few minutes and serve warm.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play