INGREDIENTS

The Oat Batter
40 g / 1 dl / 0.4 cups whole rolled oats
50 g / 0.5 dl / 0.2 cups milk
30 g / 2 tbsp plain yoghurt
0.5 tsp baking powder
1 tsp vanilla sugar (or maple syrup)
2 tsp maple syrup
4 freeze-dried raspberries
1 pinch of salt
white chocolate, chopped

The Pink Frosting
1 tsp cream cheese
2 tsp milk
0.5 tsp maple syrup
1 freeze-dried raspberry finely crushed

INSTRUCTIONS:

Preheat the oven to 180C/355F.

Into a blender, add oats, milk, plain thick yogurt, baking powder, vanilla sugar, maple syrup, freeze-dried raspberries and salt. Blend until smooth.

Add some chopped white chocolate and stir the batter.

Pour the batter into a ramekin and top with some more white chocolate. (I also topped it with some freeze-dried raspberries, but I recommend NOT doing so, because they kind of burnt in)

Bake for about 25 minutes (or air fry at 170C/338F for about 15 minutes to save time).

Meanwhile, make the frosting by combining cream cheese, milk, maple syrup, and a finely crushed freeze-dried raspberry very well.

Pour the pink frosting over the oats.

Enjoy!

NOTES