Raspberry & Coconut Baked Oats

Serves 12 people

5 min prep

40 min cook

Start your morning with these Raspberry & Coconut Baked Oats. Wholesome baked oats with coconut and generous swirls of Anathoth Farm Raspberry Jam, perfect for prepping ahead and enjoying throughout the week.

By Kirsten Bridge

Breakfast,

Spreads Recipes

Ingredients

2 eggs
2 cups milk
3 Tbsp almond butter
1/4 cup maple syrup
2 tsp vanilla extract
2 & 1/2 cups rolled oats
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2/3 cup Anathoth Farm Raspberry Jam

Method

Preheat the oven to 180°C and line a 30cm rectangular baking tin with baking paper.
Add the eggs, milk, almond butter, maple syrup, and vanilla extract to a large bowl and whisk together.
Stir in the oats, baking powder, cinnamon, and salt and combine the wet and dry ingredients until fully incorporated. Transfer the mixture to the lined baking dish and spread out evenly.
Add dollops of the jam across the top and use a toothpick or skewer to swirl it into the oats. Bake for 35-40 minutes or until a skewer comes out clean and the edges are browned and pull away from the baking tray.
Cool the oats completely in the baking dish. Use the baking paper to lift the baked oats out of the dish and slice into 12 even rectangles.
To serve, top each slice with about 1/4c of yogurt and an extra drizzle of jam.