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Biscoff & Raspberry Baked Oats (Vegan!)

Biscoff Baked Oats (with Raspberries)

Georgina Burgess
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Breakfast, Snack
Servings 8 people

Ingredients
  

  • 2 ripe bananas
  • 200 grams rolled oats
  • 2 tbsp almond or cashew butter
  • 2 tbsp Biscoff Spread
  • 1 tsp baking powder
  • Pinch salt
  • 350 ml milk of choice
  • 150 grams raspberries fresh or frozen
  • 3 Biscoff Biscuits, broken into pieces optional, you can also top with more Biscoff Spread once it's cooled

Instructions
 

  • Preheat the oven to 180C (350F) and grease or line an 8x8" (or similar) tin or dish.
  • In a large bowl (or straight in the tin) mash the bananas, add the rest of the ingredients apart from the raspberries. Mix until well combined.
  • Stir in the raspberries (reserving a few for the top) and pour the mixture into the tin. Add a few more raspberries on top and the broken Biscoff Biscuits (if using)
  • Place in the oven to bake for approximately 35 minutes.
  • Let it cool. You can top with some Biscoff Spread at this point if desired - melt 2 tablespoons in the microwave and drizzle over. Slice into squares and enjoy. Store in an airtight container for upto 4-5 days in the fridge.