Fruity Oat Cakes
These little oat cakes started off as treat for the Jubilee weekend, but I can 100% see these becoming a regular Summer dessert!
Nutrition Facts
Serving Size 1 crumble
Servings 6
- Amount Per Serving
- Calories 88
- % Daily Value *
- Total Fat 1.1g2%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 1.7g7%
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields6 ServingsCategoryDessert
100 g oats
1 tsp baking powder
25 g honey
1 tsp vanilla extract
40 g frozen raspberries
20 g fresh blueberries
6 tbsp water
1
Preheat the oven to 175C.
Line a cupcake tray with 6 liners.
2
Add all the ingredients to a large bowl and mix through.
Then distribute the mixture equally into the liners and bake for 20 minutes until the top is just slightly golden and crispy.
Ingredients
100 g oats
1 tsp baking powder
25 g honey
1 tsp vanilla extract
40 g frozen raspberries
20 g fresh blueberries
6 tbsp water
Directions
1
Preheat the oven to 175C.
Line a cupcake tray with 6 liners.
2
Add all the ingredients to a large bowl and mix through.
Then distribute the mixture equally into the liners and bake for 20 minutes until the top is just slightly golden and crispy.