The breakfast edit 434

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.

1 serving · 8 ingredients · 3 steps

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Raspberry and Lemon Baked Oats with Egg Whites, plated and ready to serve. — The finished recipe. Raspberry and Lemon Baked Oats with Egg Whites

Ingredients 1 to 6 for raspberry and lemon baked oats with egg whites arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for raspberry and lemon baked oats with egg whites arranged separately on a dark worktop. — Ingredients 7 to 8. 50 ml Water. Half a teaspoon Baking powder

Raspberry and Lemon Baked Oats with Egg Whites, preparation step 1: Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth. — Step 1. Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth.

Raspberry and Lemon Baked Oats with Egg Whites, preparation step 2: Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole. — Step 2. Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole.

The finished raspberry and lemon baked oats with egg whites. — Step 3. Bake in a small ovenproof dish for 20 minutes until set and lightly coloured on top. Stand for five minutes.

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