Subj : Raspberry & Lemon Curd Baked Oats To : All From : Ben Collver Date : Tue Nov 11 2025 09:12:31 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry And Lemon Curd Baked Oats Categories: Breakfast, Cereals Yield: 2 Servings Oil; for greasing 60 g Porridge oats 120 g Natural yoghurt 120 g Raspberries or other berries 2 tb Lemon; up to 4 tb Curd; to taste You can use any fresh or frozen berries in this simple baked oats recipe--or even dollops of jam or applesauce at a pinch! The lemon curd is a lovely touch, but marmalade works as a substitute if you don't have any in. Failing that, a dash of lemon juice and a sprinkling of sugar provides the same contrasting tart sweetness in a tight spot. Preheat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure there is a shelf roughly in the centre of it. Lightly grease a 20 cm cake tin or roasting tin. Weigh your porridge oats into your tin--there's no point messing up a mixing bowl here and creating more washing up! Add your yoghurt, then your berries, and stir well to combine. Dollop the lemon curd on top, and spread with the back of a spoon to lightly coat the top layer, then place in the oven. Bake for 40 minutes, until the oats are swollen and slightly golden at the edges. Remove carefully from the oven and serve immediately. You can enjoy these as they are, or add a splash or milk or natural yoghurt if you like. To Keep: Leftovers can be chilled in the fridge and enjoyed warm or cold over the next 3 days. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .