What are my favorite dairy-free chocolate brands?

Chocolate and Raspberry Baked Oats

Eating cake for breakfast? Yes, with Oatbox’s fridge oatmeal, it’s possible — and it’s a revelation! These moist, nourishing cocoa and raspberry baked oats are just sweet enough to start the day right. They’re 100% dairy-free, made with applesauce and easy to prepare. They also keep well for those busy mornings.

Servings: 6 à 8
Preparation time: 10 minutes
Cooking time: 30 minutes

See the recipe

Frequently asked questions

I really like Enjoy Life’s semisweet chocolate pieces and Camino’s dark chocolate bars. I recently discovered Chocolats Favoris’s dark chocolate pastilles, too.

Ingredients

Baked Oats

1 1/2 cups (375 ml) Oatbox Original Oat Beverage
3/4 cup (180 ml) unsweetened applesauce
2 tablespoons (30 ml) vegetable oil
1 teaspoon (5 ml) vanilla
1/4 cup (60 ml) maple syrup
1/3 cup (30 g) cocoa powder
1/4 teaspoon (1.25 ml) salt
1 1/2 c. teaspoon (7.5 ml) baking powder
1 pack of 280 g Cocoa and Raspberry Oatbox Overnight Oats
1 1/2 cups (205 g) fresh or frozen raspberries
1/3 cup (60 g) dark chocolate chips

Toppings

1/3 cup (60 g) chocolate chips, melted
1 cup (135 g) fresh raspberries

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Preparation

Baked Oats

Preheat the oven to 350°F and place the rack in the centre. Lightly oil a square or 30 cm x 20 cm baking tin.
Put the oatmeal, applesauce, vegetable oil, vanilla, maple syrup, cocoa powder, salt and baking powder into the pan. Whisk together. Add the oatmeal to the mixture and stir again. Gently fold in the raspberries and chocolate chips. Ensure the mixture is evenly distributed in the tin, then bake for 30–35 minutes. Leave to cool for 10 minutes.
Pour the melted chocolate chips over the baked oats and garnish with fresh raspberries.

Note

Store in the refrigerator for up to five days.