GLOBAL GAS / dessert

Raspberry Coconut Baked Oat Cups

Name: Raspberry Coconut Baked Oat Cups
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 100 g rolled oats; 30 g desiccated coconut; 40 g light brown sugar; 250 ml milk; 1 egg; 120 g raspberries; 1 tsp vanilla extract

Small oat puddings with raspberries and coconut.

Ingredients

100 g rolled oats
30 g desiccated coconut
40 g light brown sugar
250 ml milk
1 egg
120 g raspberries
1 tsp vanilla extract

Method

Heat the oven to 180°C, 160°C fan. Put four 200 ml ramekins on a baking tray.
Mix the oats, coconut and sugar. Whisk the milk, egg and vanilla, then stir into the oat mixture.
Fold in the raspberries and divide between the ramekins.
Bake for 25–30 minutes, until lightly golden and set. Leave for 5 minutes before serving.

These have a soft pudding texture rather than a crisp biscuit texture.

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