makes 12

45 minutes


  • 270g rolled oats
  • 1 teaspoon baking powder⁠
  • 300ml plant based milk
  • 60g Sweet Freedom FRUIT SYRUP⁠
  • 2 tbsp ground flaxseed
  • 100g raspberries
  • for topping Flaked almonds


  1. Preheat oven to 170 and line a 12-cup muffin tin with muffin cases.
  2. In a large bowl, mix rolled oats and baking powder.
  3. Whisk together milk, FRUIT SYRUP, and ground flaxseed, and stir into the dry ingredients.
  4. Fold in the raspberries.
  5. Let sit for about 5 minutes.
  6. Spoon into your muffin tin and top with almonds.
  7. Bake for 30-35 minutes.

These store well in the fridge or freezer.

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