Baked Raspberry Oats
Jackie Bowker
Grain Free, Refined Sugar Free and Dairy Free. Super delicious breakfast recipe.
PREP TIME 10 mins
COOK TIME 1 hr
TOTAL TIME 1 hr 10 mins
COURSE Breakfast, snacks and sweet treats
SERVINGS 6 people
CALORIES 213 kcal
INGREDIENTS
- 2/3 cup Almond Meal
- 1/3 cup Flaxseed Meal
- 1/2 tsp Ground Cinnamon
- Sea Salt Pinch
- 1 2/3 cups Water
- 1 cup Mashed Very Ripe Bananas
- 1 tsp Vanilla Extract
- 2 tsp Gluten Free Baking Powder
- 1 cup Raspberries
- 2 – 3 tbsp Flaked Almonds optional
- 1 – 2 tsp Sweetener of Choice optional
INSTRUCTIONS
- Preheat oven to 375F (190C) and line a 9-inch square baking pan with baking paper.
- In a large bowl, combine the almond flour, flaxseed meal, cinnamon and salt. Stir in the water, bananas, (optional) sweetener, and vanilla until completely blended. Let stand for 10 minutes.
- Stir the baking powder into the batter; spread evenly into prepared pan. Scatter with blueberries and flaked almonds, gently pressing into batter.
- Bake in the preheated oven for 50 to 55 minutes until deep golden brown and set at the center.
- Cut into squares and serve with coconut yoghurt.
NUTRITIONS
- Sodium: 148mg
- Calcium: 160mg
- Vitamin C: 9mg
- Vitamin A: 31IU
- Sugar: 6g
- Fiber: 7g
- Potassium: 297mg
- Calories: 213kcal
- Trans Fat: 1g
- Saturated Fat: 1g
- Fat: 14g
- Protein: 7g
- Carbohydrates: 19g
- Iron: 2mg
KEYWORD Baked oats, Breakfast recipes, Gluten Free Baked oats, gluten free granola, Grain Free Baked Oats, grain free granola, healthy breakfast, Paleo Friendly
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