Raspberry (or Blueberry) Oatmeal Breakfast Cake

My current fave carby recipe to fuel up before a tough run or tennis session! So tasty and very quick and easy to make.

Ingredients:

• Unsalted butter (for greasing)

• 150g plain flour, plus extra for dusting

• 50g wholemeal flour

• 75g porridge oats

• 75-125g caster sugar or coconut sugar (healthier version to taste)

• 2 tsp baking powder

• ¼ tsp fine sea salt

• 170g skimmed milk

• 50g Greek yoghurt

• 1 large egg

• 2 Tbsp cornflour

• 175g fresh raspberries or blueberries or a mix

Method:

1. Preheat your oven to 200°C and grease a 20cm square baking tin, dusting it lightly with flour.

2. In a large bowl, mix the plain and wholemeal flours, oats, sugar (caster or coconut), baking powder, and salt.

3. Add the milk, yoghurt, egg, and cornflour, and stir until combined.

4. Gently fold in the raspberries (or blueberries, or both) with a spatula or big spoon.

5. Pour the mixture into your prepared tin and bake for 20-25 minutes, or until a skewer comes out clean.

6. Let it cool in the tin for 10 minutes 
   
   

Tip:
Serve with a dollop of Greek yoghurt to boost the protein content and keep you fuller for longer. Enjoy warm or cold—it’s delicious either way!