Serves 4
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  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6.
  2. Mix the yoghurt, oats, eggs and vanilla until combined. Stir in the raspberries.
  3. Scrape the mixture into a small ovenproof dish and bake for 30 minutes until golden and cooked through.
  4. Leave to cool slightly, then serve with extra yoghurt and raspberries.

Nutrition Facts

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