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Get Prosta Peak From The Official WebsiteGreen tea is one of the most researched plant sources in nutrition science, and it belongs in the morning more often than it gets there. This bake steeps the oats in green tea instead of milk, folds in antioxidant-rich raspberries, and comes out of the oven with a golden, custardy crumb — breakfast that drinks like a ritual and eats like a treat.
Ingredient Metrics (Serves 2)
| Ingredient | Quantity |
|---|---|
| Rolled oats | 1½ cups (360 ml) |
| Brewed green tea, cooled | 1 cup (240 ml) |
| Unsweetened almond milk | ½ cup (120 ml) |
| Raspberries, fresh or frozen | 1 cup (240 ml) |
| Egg | 1 large |
| Maple syrup | 2 Tbsp (30 ml) |
| Baking powder | ½ tsp (2.5 ml) |
| Cinnamon | ½ tsp (2.5 ml) |
| Sliced almonds | 2 Tbsp (30 ml) |
Kitchen Preparation Science
Steeping rolled oats in warm brewed tea lets the catechins soak into the grain itself while the bake sets — no tea-bag sediment, just flavor. The egg and a 350 °F (175 °C) bake turn the mixture custardy in 25 minutes; frozen raspberries work straight from the freezer and keep the center soft.
Allergen note: contains egg and almond. Swerve/Alternative Option: use a flax egg (1 Tbsp (15 ml) ground flax + 3 Tbsp (45 ml) water) and swap almonds for sunflower seeds to make it plant-based and nut-free.
Preparation Steps
- Heat the oven to 350 °F (175 °C). Lightly grease two small oven-safe ramekins.
- Whisk the brewed tea, almond milk, egg, and maple syrup in a bowl. Stir in the oats, baking powder, and cinnamon.
- Fold in half the raspberries, then divide the mixture between the ramekins. Top with the remaining berries and sliced almonds.
- Bake 25 minutes until set and golden at the edges. Cool 5 minutes before serving.