Chocolate & Raspberry Baked Oats
This breakfast is like eating cake for breakfast, except healthy! I threw this together in less than 2 minutes, baked for 30 and the aroma around my kitchen was so good. I love the combination of chocolate and raspberry. I think this would also be delicious with white chocolate too, but all I had was dark chocolate chips, so I used those instead. I saw a similar recipe on a great food blog that I follow, and I had to recreate.
Since I’m leaving Spain in 2 weeks, I’m trying to use up things that I have bought over the last 2 weeks. This is such an easy and tasty breakfast/brunch using ingredients everyone has in their cupboard. You can also use other fruit such as strawberries, blackberries or blueberries too, if you prefer. This breakfast will see you right through until lunch and is really filling & tasty.
Ingredients (serves 1)
7 tbsp rolled oats
1 tbsp honey
100g greek yoghurt
1 egg
10-12 fresh/frozen raspberries
2 tbsp dark chocolate chips
Spray oil
Method
Preheat oven to 170 Celcius
In a bowl mix together all your ingredients (you can add chocolate chips at this stage, or save them until the end and drizzle them on top melted)
Spray a couple sprays of oil to a small oven proof dish and using your fingers ensure all the sides/bottom are lightly coated. Add batter to the little dish. Bake for 25-30minutes (or until golden on top)
Melt chocolate in microwave & drizzle over on top.
Calories per serving = 496
