Blueberry and Baobab Baked Oats

Peanut butter and blueberries is one of those combinations that sounds odd until you try it. The richness from the peanut butter gets cut by the tartness of the fruit, and you end up with something that tastes more balanced than either ingredient on its own. Baobab powder adds a citrus note that helps lighten everything. Use crunchy peanut butter if you can find it. The texture makes a difference. Recipe by Steph's Gluten Free Bakes.

Ingredients

• 50g gluten-free oats
• 1 tsp baking powder
• 1 tbsp of crunchy peanut butter
• 1 tsp SACO Baobab Powder
• 125ml of your favourite plant-based milk
• 1/2 handful of blueberries

Method

1. Preheat the oven to 180°C.
2. Grease a small ramekin.
3. In a bowl, mix all the dry ingredients with milk.
4. Carefully fold in blueberries.
5. Transfer the mixture to the prepared ramekin.
6. Bake for 20 minutes, or until the top is golden brown.
7. Add peanut butter on top.
8. Decorate with a few blueberries.
9. Serve warm or cold.

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MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Baobab Powder

Wild-harvested, stone-ground

£5.95 Shop now