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
6 servings
1 crumble
- Amount per serving
- Calories88
- % Daily Value *
- Total Fat 1.1g2%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 1.7g7%
- Protein 2.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.