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