Raspberry and Pistachio Baked Oats

If you're a pistachio lover, these raspberry and pistachio baked oats are a must-try. They're high in protein, packed with fiber, and perfect for an easy grab-and-go breakfast throughout the week.

By @emmapetersen

Original recipe source

Cook time: 40 minutes

Servings: 5

Ingredients

• 2 ripe bananas mashed
• 200 g rolled oats
• 60 g vegan vanilla protein powder
• 1 tsp baking powder
• 420 ml milk
• 140 g frozen raspberries
• 3 tbsp pistachio cream
• 0 extra yoghurt for serving, optional
• 0 nut butter for serving, optional
• 1 handful pistachios finely chopped

Instructions

1. Preheat your oven to 180°C (356°F) fan.
2. In a 9x6 inch baking dish, mash the ripe bananas (or use applesauce as an alternative).
3. Add rolled oats, vegan vanilla protein powder, and baking powder to the dish. Mix well.
4. Pour 420ml of milk into the dish and stir until the mixture is completely combined and clean down the sides.
5. Warm the frozen raspberries and pistachio cream slightly, then alternate dollops of raspberries and yoghurt on top of the oat mixture.
6. Bake in the oven for 35 minutes, or until the oats are set in the center.
7. Slice your baked oats into squares. Either microwave your portion when you want it for 1 minute, or have it cold for an oat bar vibe.
8. Garnish with a handful of finely chopped pistachios before serving.