DOUBLE CHOCOLATE, RASPBERRY & COCONUT BAKED OATS
Prep: 15 minutes
Cook/Chill: 25-30 minutes Bake
40g cocoa powder
40g desiccated coconut
50g Natvia natural sweetener
1 teaspoon baking powder
300ml milk of choice
1 egg or flax egg
1 teaspoon vanilla extract
100g frozen raspberries
(optional) 3 tablespoons no added sugar caramel sauce
50g no added sugar white chocolate, cut into chunks
- Mix together the oats, cocoa powder, coconut, sweetener and baking powder in a bowl. Whisk together the milk, egg and vanilla then mix all together.
- Pour into a deep oven proof dish then scatter over the raspberries. Add spoonfuls of the caramel sauce over and swirl lightly, then place the chocolate chunks around, pushing in gently.
- Bake at 180C for 25-30 minutes until golden and bubbling. Allow to cool a little, sprinkle over extra coconut, and serve while still hot or cold - just as delicious!
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