What you need
Ingredients
Allergens warning
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Method
Preheat oven to 200°C (180°C with fan) gas mark 6. Measure the oats into a mixing bowl, then crack in the eggs and add the full fat Greek yogurt, vanilla extract, and raisins.
Mix until well combined, then divide the mixture between 3 small oven safe bowls or ramekins.
Bake in the oven for 20 minutes until golden and cooked through. Once cooked, leave to cool a little before serving.
Serve the baked oats as they are or add a dollop of extra yogurt and some fresh fruit on top.
This recipe makes a great breakfast! It’s best served fresh but once cool can be covered and stored in the fridge for up to 4 days or in the freezer for up to 2 months, so you can make ahead and save them until needed.
You can substitute the raisins in this recipe for 50g fresh or frozen berries.
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