Peanut butter & jam single serve oat cakes

Take your oats from drab to fab with these gooey, gooey oat cakes.

INGREDIENTS

MIXED BERRY JAM

• 1 cup raspberries
• 1 cup strawberries, hulled and chopped
• 3 Tbsp. sugar

OAT CAKES

• 1 tin (400ml) coconut milk Tbsp. honey
• 2 3/4cup quick oats
• 4 Tbsp. peanut butterTO SERVE
• 1⁄2 cup raspberries
• 4 strawberries, halved
• 2 Tbsp. peanut butter, melted

METHOD

MIXED BERRY JAM

Combine all the ingredients together in a pot and cook over medium high heat for 8-10 minutes until soft and jammy. Remove from the heat and set aside to cool.

OAT CAKES

Grease 4 small, rounded bowls with non-stick cooking spray and line each with a piece of cling film. GRIND up half the oats in a food processor or blender until fine but not powdery. Place in a large heatproof bowl with the remaining oats.

HEAT the coconut milk and honey together in a pot and bring to the boil over a medium high heat. Remove from the heat and pour over the oats, stirring to combine.

LINE the prepared bowls with oats, leaving a cavity in the centre. Fill the cavities with 1-2 tablespoons of jam and top with 1 tablespoon of peanut butter. Top with a layer of oat mixture to seal closed. Place bowls in the refrigerator for 45 minutes to set.

TURN out the oat cakes on to individual serving plates and gently peel off the cling film.

SERVE with a drizzle of melted peanut butter and fresh berries.

TIP: This is a really fun way to eat your oats in the morning. Fill with whatever toppings you like such as banana and Nutella.