Happy Easter everyone! Hope you enjoy this Easter breakfast recipe!
Chocolate Raspberry Ripple Baked Oats
Serves 2-3 (adjust for more)
Pre: 15min
Cook: 20min
Ingredients
1 cup whole rolled oats
1/3 cup shredded coconut
1 tsp. baking powder
¼ cup cocoa powder or cacao powder, sifted
¼ tsp. cinnamon, ground – optional
¼ tsp. nutmeg, ground – optional
1 1/3 cup coconut milk (or milk of choice)
1 tbsp. maple syrup or honey
1 tsp. vanilla extract
2 cups fresh or frozen raspberries (defrosted)
Coconut oil, for greasing
Topping / to serve
Fresh / dried raspberries
Grated dark chocolate
Thick plain yoghurt
Sliced banana (can also be added to the centre if preferred, layered over the raspberry puree)
Method
Preheat oven to 180C and grease a baking tin or oven proof dish.
In a blender/food processor, puree ½ of the raspberries. Set aside and leave the remaining raspberries as whole raspberries.
In a large bowl, add oats, coconut, baking powder, cocoa/cacao, cinnamon and nutmeg.
In a small bowl or jug, whisk together milk, maple/honey and vanilla.
Pour the wet mix into the dry mix and combine well. Add in the whole raspberries and gently combine.
Spoon ½ of the oat mix into the base of the dish, pour over the raspberry puree and optional sliced banana. Cover with the remaining oat mix.
Place in the oven and bake for approx. 20min or until firm to touch.
Before serving, add toppings of choice and serve with thick plain yoghurt.
