Raspberry baked oats

Serves 4

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200g nonfat Greek yoghurt, plus extra to serve

80g oats

2 eggs, beaten

1 tsp vanilla extract

200g Fresh berries, plus extra to serve (or frozen berries)

Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6.
Mix the yoghurt, oats, eggs and vanilla until combined. Stir in the raspberries.
Scrape the mixture into a small ovenproof dish and bake for 30 minutes until golden and cooked through.
Leave to cool slightly, then serve with extra yoghurt and raspberries.

Per serving: 203kcals, 3.6g fat (0.9g saturated), 35.2g carbs (19.3g sugars), 7.8g protein, 4.5g fibre, 0.083g sodium

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