Looking for a breakfast that’s both delicious and satisfying? Try these Raffaello Baked Oats, a delightful twist on a classic morning favorite. This recipe combines rolled oats with the creamy goodness of almond butter and coconut yogurt, creating a comforting bake that’s perfect for starting your day. Topped with extra coconut yogurt and a sprinkle of desiccated coconut, these oats are not only tasty but also make for a beautiful presentation. Whether you’re meal prepping for the week or just treating yourself to a special breakfast, these Raffaello Baked Oats are sure to become a new go-to.
Recipe
Serves 4
2 oz. rolled oats
½ tsp. baking powder
½ ripe banana, mashed
1 tbsp. almond butter
2 tbsp. coconut yogurt
2.7 fl oz. unsweetened coconut milk
For the topping:
4 tbsp. coconut yogurt
2 tbsp. desiccated coconut
How to Prepare
Preheat the oven to 360°F (180°C).
In an ovenproof dish, mix together all the ingredients (apart from the toppings). Place in the hot oven to bake for 25 minutes, or until a toothpick comes out clean.
Remove from the oven and set aside to cool. Once cooled, spread over some coconut yogurt and top with desiccated coconut.
