Easy Vegan Raspberry Baked Oats


80g Amisa Pure Porridge Oats 

1 tsp olive oil

1 ripe banana

1 flax egg (1 tbsp flaxseed and 2.5 tbsp water mixed together)

120ml unsweetened almond milk

1 tbsp agave syrup

½ tsp baking powder

60g raspberries

2 tbsp melted almond butter, plus extra for drizzling

2 tbsp flaked almonds

  1. Preheat the oven to 180/160C fan.
  2. Grease two ramekins with olive oil. 
  3. Add the oats to a blender with the baking powder and pulse for a few seconds until the oats are fine and look like flour. 
  4. Add the banana, flax egg, almond milk and agave syrup to the blender. Blend for a minute or so until all the ingredients are fully combined and the mixture is smooth.
  5. Divide the mixture between the two ramekins.
  6. Add 1 tbsp almond butter and a few raspberries to each ramekin, and gently mix to combine. 
  7. Bake in the centre of the preheated oven for 20 minutes or until the oats have risen and are springy to the touch.
  8. Top with flaked almonds, the remaining raspberries and a drizzle of melted almond butter. Serve immediately and enjoy as a delicious breakfast or dessert!


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