Raspberry White Chocolate Baked Oats

Golden on top, jammy with raspberries, and dotted with pools of melted white chocolate, this Raspberry White Chocolate Baked Oats recipe looks like a bakery order and takes five minutes to throw together. Created by the lovely @nourishwithtan, it comes out of the oven tasting like a proper treat, not a bowl of oats you're powering through out of obligation. The batter puffs up soft and pillowy, the raspberries burst into little pockets of tang, and the white chocolate chips melt into golden pools on top.

The reason it holds together, and holds you together until lunch, is Nu Harvest Vanilla Plant Protein. Made with an organic pea and rice protein blend, it folds straight into the batter with zero fuss. Protein is an essential macronutrient, which is just a fancy way of saying your body genuinely cannot run without it. It helps build muscle, repairs muscle tissue, and plays a starring role in creating the enzymes and hormones that keep everything ticking along behind the scenes, whether you trained this morning or you're still deciding if today's a rest day.

And that's the bit worth saying out loud: this isn't a protein powder just for the gym crowd. It's for absolutely everyone, workout or no workout. It's a genuine option for plant-based eaters who've had to give whey the flick, and for coeliacs or anyone managing gluten sensitivities, it's a simple, trustworthy way to still get a proper protein hit without the guesswork.

This bake doesn't care what time it is either. Breakfast, afternoon snack, or a "this feels like dessert but isn't" moment, it's all fair game. Let's get into it.

HERE'S WHAT YOU WILL NEED

• 1/2 cup oat flour
• 1 serving Nu Harvest Vanilla Plant Protein (use code TANISHA for 15% off)
• 1/2 tsp baking powder
• 1 Tbsp sugar-free maple syrup
• 1 Tbsp vanilla yoghurt
• 1/2 cup milk
• Fresh raspberries
• 1 Tbsp white chocolate chips

HERE'S HOW TO MAKE IT

1. Combine the oat flour, Thrive Vanilla Protein, yoghurt, baking powder, and milk in a small oven-proof dish. If the mixture looks too thick, add a splash of milk until you reach a thick, spoonable batter.
2. Top with raspberries and white chocolate chips.
3. Bake at 180°C for 18-22 minutes, or until cooked to your liking. The longer you bake it, the more cake-like the consistency will be.

Whether it's fuelling a busy morning, filling the afternoon gap, or satisfying a sweet craving that's really just your body asking nicely for more protein, this Raspberry White Chocolate Baked Oats recipe proves a good breakfast doesn't need to be complicated or reserved for people who've already been to the gym. Nu Harvest Vanilla Plant Protein makes it easy to add a clean, organic pea and rice protein blend to your day, warm bowl in hand. 🍓✨