Raspberry and Lemon Baked Oats with Egg Whites
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Three egg whites instead of a whole egg is what keeps this under 300 kcal, and they set the oats lighter than a yolk would.
With gluten-free oats there is nothing on the allergen line except the eggs and the yogurt.

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