Ingredients
- 1 1/2 cups Oatsome Rolled Oats
- 1/4 tsp salt
- 1 tsp baking powder
- 1/3 cup Oatsome Oat Milk
- 1 Tbsp maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
- For the Optional Frosting:
- 1/3 cup powdered sugar
- 1 Tbsp Oatsome Oat Milk
- 1/2 tsp vanilla extract
- Colorful sprinkles optional
Directions
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Preheat oven to 350°. Spray a 7.5×6-inch rectangular baking dish with non-stick cooking spray. Set aside.
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In a blender or food processor, pulse the Oatsome Rolled Oats, salt, baking powder until they are a fine, flour-like consistency.
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Add in the Oatsome Oat Milk, eggs, maple syrup, and vanilla extract. Pulse in the blender until combined (it doesn’t have to be super smooth; you can leave it a little thick/chunky.
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Add half the batter to a prepared baking dish and spread it out with a spatula. Spoon the raspberry jam on top, and carefully spread it out leaving an edge of the oats visible. Top with remaining batter and spread evenly. Bake for 20-25 minutes until the oats are golden brown on the edges. Allow the Oatsome Rolled Oats to cool for 5 minutes before slicing.
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Optional (Make the frosting): Whisk the powdered sugar, milk, and vanilla together until smooth. Spread the frosting on top of the cooled oats and top with colorful sprinkles (if desired).
- Enjoy your Raspberry Baked Oats!