These raspberry baked oats are dreamy. If you've ever thought "wouldn't it be cool if I could eat cake for breakfast?", then this raspberry and chocolate oaty breakfast may just be for you...it's kinda like cake, only you can eat it for breakfast without feeling like an outcast from society. Sweet.
It's great straight out of the oven, but makes a damn tasty breakfast cold too, so ideal for making up a batch in advance. Chuck some dairy-free yoghurt and nuts on top to take it to a new level.
Baked Oatmeal with Raspberry and Chocolate
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 6 1x
Scale
Ingredients
- 2 cups oats
- 3 cups almond milk
- 2 bananas - sliced
- 1 banana - quartered
- 1 cup raspberries
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup cacao nibs
Instructions
- Pre-heat your oven to gas mark 5/190c
- Chuck the almond milk, maple syrup, vanilla and the quartered banana in a food processor and blend until smooth
- Grease a roasting pan and add the sliced banana, then evenly pour the oats throughout the pan
- Pour the milk mixture over the top
- Place the raspberries throughout the mix, then scatter the cacao nibs on top
- Put in the oven for 25 minutes
- Serve with some dairy-free yoghurt, extra raspberries, nuts, or whatever feels right at the time!
- Category: Breakfast
- Method: Oven-bake
- Cuisine: American
Keywords: Vegan baked oatmeal
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