Another month, and another healthy recipe featuring Snact: Fruit jerky made from 100% dried blended fruit which counts towards your five a day, is vegan friendly, gluten-free and contains no additives or preservatives. You may have seen my recent recipes, including these Blueberry, Apple & Banana Energy Bars or my Mango, Ginger & Cardamom Cookies.

This time I’ve baked the Apple & Raspberry variety into one of my favourite autumnal breakfasts – BAKED OATS! Super simple, oh-so delicious, comforting and packed with goodness, you could mix this up a bit by varying the fruit (try blackberries, cherries etc) or even add cacao powder for a chocolate version. Vegan-friendly, dairy and gluten-free and with no refined sugar as a bonus too!



  • ½ cup rolled oats (can be gluten-free – I used Quaker)
  • 2 tablespoons chia seeds (I used Superroot)
  • ½ teaspoon baking powder
  • 1 tablespoon sweetener (stevia) or coconut sugar
  • 1 teaspoons cinnamon
  • ¾ pack Apple & Raspberry Snact Fruit Jerky
  • 1 banana, mashed
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons maple syrup (I used Meridian)
  • ½ cup almond milk (I used Alpro) + extra water
  • Large handful of frozen raspberries
  • Flaked almonds and remaining Snact pieces, to decorate


Get making!

  1. Preheat the oven to 180 degrees C and lightly grease a small skillet pan or an ovenproof dish.
  2. Mix together the oats, chia seeds, baking powder, sweetener and cinnamon in a bowl. Using clean scissors, snip the fruit jerky up into smaller chunks. Stir into the oat mixture.
  3. Now add the mashed banana, vanilla, maple syrup and almond milk, stirring well. Add some water to create a consistency that isn’t too thick or too runny.
  4. Gently fold in the raspberries (don’t over mix!) then spoon into your prepared dish or pan. Spread out evenly then bake for about 20 minutes.
  5. Leave to stand for 5 minutes, then scatter over the remaining Snact fruit jerky and some flaked almonds. Now dig in!


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