Baked Coconut and Raspberry Oat Pots

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
1-2 1-2
Baked Coconut and Raspberry Oat Pots
Start your morning on the right note with these sweetly satisfying oat pots, baked in our Petite Casseroles. The toppings can also be swapped out to your preference.
Main ingredients
  • Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 40g oats
  • 160ml coconut milk (retain 1 tablespoon to serve on the top)
  • 1 teaspoon ground cinnamon
  • 40g fresh raspberries
  • Zest of ½ lemon
  • 10g toasted shaved coconut to garnish
  • Method

  • 1
    Preheat the oven 180°C / 160°C fan / gas mark 5.
  • 2
    Add the oats, coconut milk, cinnamon, and 25g raspberries into a Le Creuset Petite Casserole and cover with the lid. Place in the oven for 15 minutes.
  • 3
    Garnish the top with fresh lemon zest, raspberries, coconut shavings, and a tablespoon of coconut milk. Best enjoyed immediately or, cover the Petite Casserole with the lid and leave for up to 10 minutes - the oats will remain hot to serve.
 
TOP TIP: An energy-saving method is to bake 4- 6 Petite Casseroles at once and then store them in the refrigerator, and microwave as required on high power for a couple of minutes.
 
 
Le Creuset