Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, almond & raspberry ripple baked oats. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Almond & Raspberry Ripple Baked Oats is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Almond & Raspberry Ripple Baked Oats is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have almond & raspberry ripple baked oats using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Almond & Raspberry Ripple Baked Oats:
- Prepare 1 cup oats
- Make ready 1.5 cups Greek yoghurt (I use fat free)
- Prepare 3 medium eggs
- Get Big squeeze of honey
- Get 1/3 cup raspberries- squash with a fork
- Make ready 1/3 cup blueberries - leave whole
- Make ready Flakes almonds for the top
Steps to make Almond & Raspberry Ripple Baked Oats:
- Mix all of the ingredients in a large bowl except the fruit and almonds. Then once mixed transfer into a non stick oven proof dish (I use ceramic). Then get the fruit and ripple it into the oat mixture using a fork and scatter the blueberries too. Then scatter the top with flakes almonds. You can cook it straight away but I find it absorbs better if it’s left to rest at room temperature for an hour or two. This can also be prepared the night before and left in the fridge covered.
- Bake on 180 (fan) for 15/20 mins till golden brown.
So that’s going to wrap it up for this exceptional food almond & raspberry ripple baked oats recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
