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Raspberry baked oats

Updated: Nov 30, 2021


40g whole rolled oats 15g WPI protein (or plant based protein powder) 65g low fat vanilla greek yoghurt

2 tsp sweetener or 1/2 tbsp sugar free maple syrup 1 whole egg 50 g raspberries, fresh or frozen

1 tsp baking powder 2 tsp vanilla extract 12g powdered peanut butter

70ml skim milk


  • Mix together all of the ingredients well (except peanut butter), use a blender or food processor.

  • Pop mixture into a small oven proof dish/bowl sprayed with a tiny amount of olive oil or lined with baking paper.

  • If using an oven bake at 180 degrees for 20 minutes until golden brown on top. If using an air fryer cook only for 10-15 minutes.

  • Serve warm and top with powdered peanut butter and any other toppings you enjoy!


The more you cook it the more the texture will be cake like. If you want them to be moist and runny then cook them for closer to 10 minutes in the airfryer and 15 minutes in the oven. If your calorie target is higher, use natural peanut butter.

Prep | 5 mins

Cook | 20 mins

Serves | 1

Nutrition Info:

Per serve: Energy: 1744 kJ (417 cal)

Carbs: 40g | Protein: 36g | Fats: 10g

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