Everyone's favourite duo, White Chocolate and Raspberry, in an easy and heathy baked oat cups! The perfect blend of flavors, ideal for batch prepping breakfasts or snacking on the go.
Everyone's favourite duo, White Chocolate and Raspberry, in an easy and heathy baked oat cups! The perfect blend of flavours, ideal for batch prepping breakfasts or snacking on the go.
For the cups, preheat the oven to 180°C. Line muffins tin with paper cases.
In a bowl, mix oats, flaxseed and sugar syrup.
Take about 1-2 tablespoons of the mixture, transfer to the muffin cups. Then, using the handle of a rolling pin press to create a well for the filling.
Bake for 10-12 minutes.
Remove from the oven and allow to cool completely.
Meanwhile make the filling: mash the raspberries, add chia seeds, sugar
and mix. Set aside for 15 minutes.
Fill each cup with the raspberry filling.
For the topping, chop white chocolate and place in a heat proof bowl, add coconut oil and melt in the microwave in 20 second intervals.
Spread a layer of melted chocolate over the filling.
Refrigerate for at least 30 minutes before serving.
