Raspberry and Lemon Baked Oats with Egg Whites

Make raspberry and lemon baked oats with egg whites, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
40 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
3 whites, about 99 g Egg white
80 g Greek yogurt, 0% fat
80 g Raspberries
1 tsp (7 g) Honey
Of half a lemon Lemon zest
50 ml Water
Half a teaspoon Baking powder
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth.
2. Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole.
3. Bake in a small ovenproof dish for 20 minutes until set and lightly coloured on top. Stand for five minutes.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/raspberry-lemon-baked-oats-egg-whites

AI-generated images illustrating the recipe.

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