@thefitlondoner: RASPBERRY + PISTACHIO BAKED OATS I’d been looking for another use for this pistachio cream (besides spooning it straight into my mouth) and it worked SO well here. A perfect combo for spring! Makes 4-5 servings. ▫️ 2 ripe bananas (or 180g applesauce) ▫️ 200g rolled oats ▫️ 60g vegan vanilla protein ▫️ 1 tsp baking powder ▫️ 420ml milk* ▫️ 140g frozen raspberries ▫️ 3 tbsps pistachio cream/spread, I got mine from @eataly ▫️ A handful of pistachios, finely chopped 1. Preheat your oven to fan 180C. 2. In a 9x6 baking dish (if you know yours is likely to stick, please do line it first!) mash the banana, then add in the oats, protein powder, baking powder and milk. Stir until completely combined and clean down the sides. Alternate dollops of the warmed raspberries and yoghurt. Then, using a chopstick or the stem of some cutlery, swirl them together to create a marble effect. 3. Bake in the oven for 35 minutes, or until the oats are set in the centre. Let the dish cool for 5-10 minutes before slicing up - this will help the squares retain their shape. 4. Either microwave your portion when you want it for 1 minute, or have it cold for an oat bar vibe (equally as delicious!) - I like to have mine with extra yoghurt and a little nut butter. Store the remaining portions in an airtight container in the fridge. ENJOY! *Different brands and types of protein powders will require you to adjust the levels of liquid added. I suggest starting with 150ml, then add more slowly until you achieve the consistency shown in the video. You may have to experiment! #bakedoats #batchcooking #pistachio

Emma Petersen

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Region: GB

Monday 24 March 2025 18:28:52 GMT