Baked Oats without Banana

Ingredients

• 1 Organic lemon
• 160 g rolled oats
• 50 g rice flour
• 1 tsp Baking powder
• 2 teaspoons vanilla powder
• 100 ml oat milk (unsweetened)
• 100 g applesauce
• 100 g soy quark (unsweetened)
• 60 g raspberries
• 2 mint stems
• 50 g walnut kernels

Instructions

1. 1.

   Wash the lemon hot, dry it, grate the zest and squeeze out the juice.

2. 2.

   Finely blend the oats in a food processor. Mix oat flour with rice flour, baking powder, vanilla powder, 2 Tbsp lemon juice, oat milk, applesauce and 50 g soy quark.

3. 3.

   Pour the batter into an oven‑proof dish, smooth it out, and bake at 180 °C (fan 160 °C; gas: level 3) for 20–25 minutes.

4. 4.

   Meanwhile, rinse the raspberries. Wash the mint, shake dry, pluck leaves and cut into strips. Chop the walnut kernels finely.

5. 5.

   Remove the baked oats from the oven and let them cool slightly. Top with remaining soy quark, mint, raspberries, walnuts and lemon zest before serving.