Time: 5 minutes
Servings: 1 ramekin

This raspberry white chocolate “baked oat” is cooked in the microwave which saves so much time! I have made many many baked oats, but never in the microwave. This was my first time, and I was astonished by how delicious it turned out!! It does not look as pretty and the texture differed a little, BUT it was still so good. I will 100% make my baked oats in the microwave from now on when I am short on time! (BUT, I still do think that the air fried ones are the BEST if I have to choose).

PISTACHIO BAKED OATS

INGREDIENTS

1 dl / 40 g / 0,4 cups whole rolled oats,
0.5 dl / 50 g / 0.2 cups milk
2 tbsp plain yogurt
0.5 tsp baking powder
2 tsp maple syrup
1 ml vanilla extract
1 pinch of salt

1 tbsp white chocolate, chopped
0.5 dl raspberries, frozen

Toppings
white chocolate, chopped
raspberries

INSTRUCTIONS:

Into a blender, add the oats, milk, plain yogurt, baking powder, maple syrup, vanilla extract, and salt. Blend until smooth.

Add white chocolate and raspberries and stir the batter.

Pour the batter into a ramekin and top it with some more white chocolate and raspberries.

Microwave for 60 seconds, 30 seconds, 30 seconds, and another 20 seconds. (I divided the time so that the batter would not overflow).

Or, Bake it in the oven at 180C/355F for about 25 minutes, or air fry at 170C/338F for about 17 minutes to save time!

Enjoy!

NOTES

6 Comments

    • Hi! I have never tried this recipe with Weetabix so I am not sure. I would not recommend making this without baking powder though. I tried that once and the result was very dense. 💗

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