Servings: 1 serving
Calories: 418kcal
Equipment
- 8 oz Ramekins
- Food processor
Ingredients
- 1/2 cup rolled oats 50 g
- ⅛ tsp salt
- ¼ tsp baking powder
- 1 tsp white sugar 4 g
- 3 tbsp milk of choice 45 g
- 2 tbsp Greek yogurt no-fat, 30 g
- ½ tbsp oil 7 g
- ½ cup raspberries scant, 50 g
- 1 tbsp white chocolate chopped, 15 g
Instructions
- Grind the oats: Grind half of the rolled oats in a blender or food processor until fine, resembling oat flour.1/2 cup rolled oats
- Prep Oven: Preheat oven to 180°C (350°F).
- Mix Dry Ingredients: In a bowl, combine whole oats, salt, baking powder, white sugar, and ¾ of the chopped white chocolate. Stir well.1/2 cup rolled oats, ⅛ tsp salt, ¼ tsp baking powder, 1 tsp white sugar, 1 tbsp white chocolate
- Add Wet Ingredients: Add milk, Greek yogurt, and oil to the dry mix. Stir gently until smooth.3 tbsp milk of choice, 2 tbsp Greek yogurt, ½ tbsp oil
- Fold in Raspberries: Fold in about ¾ of the raspberries carefully to distribute evenly.½ cup raspberries
- Prepare Ramekins: Lightly grease ramekins or small baking dishes with oil.
- Fill and Top: Spoon batter evenly into ramekins. Top with remaining raspberries and white chocolate.
- Bake: Bake for 25 minutes until golden and center is set. Cool slightly before serving.
Notes
- Nutrition information calculated using oat milk, no-fat Greek yogurt, white sugar, raspberries and white chocolate. Treat it as an estimate.
Nutrition
Calories: 418kcal | Carbohydrates: 55.6g | Protein: 13.4g | Fat: 16.3g | Fiber: 8.9g
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