I’m starting to realize that the possibilities are pretty much endless when it comes to baked oatmeal. Obviously, this makes the experimental chef in me extremely happy.
After having such nommy success with my Double Chocolate Baked Oatmeal, I knew I wanted to try another twist on a chocolate flavor.
Plus, well, I just love chocolate. 😉
After all, it’s hard to find something that doesn’t taste amazing with chocolate…peanut butter…mint…avocados…and even rosemary!
We also just so happened to have found an AMAZING deal on organic raspberries, so our freezer is now stocked full of them. I always like to buy our berries organic, as most of them are loaded with pesticides when grown otherwise. Needless to say, I am beyond happy with the surplus we now have…and all the culinary experiments I will get to dream up in the future!
For now, it was kind of a no-brainer to combine the raspberries with chocolate. After all, they are often revered as a classic combination.
I hope this recipe becomes a classic for you, too! 😉
Chocolate Raspberry Baked Oatmeal
(Serves 1)
Ingredients:
- 1/2 cup rolled oats
- 1 T unsweetened cocoa powder
- 1 T cacao nibs (or dark chocolate chips, if you prefer)
- Pinch of sea salt
- 1 egg
- 1/4 cup yogurt whey (you could substitute with milk or yogurt, if needed)
- 1 tsp. pure vanilla extract
- 1 to 2 tsp. date sugar, optional (I didn’t add this…but I don’t like things super sweet, so adjust to your liking!)
- 1/2 cup fresh or frozen (thawed) organic raspberries
- 1 T warm, raw coconut butter, optional (make your own!)
- 2 T fresh raspberry juice, optional (We had frozen some fresh raspberries, so I used the juice left in the bag after they thawed.)
In a separate bowl, whisk together the yogurt whey, egg, and vanilla extract. If you have a bit of a sweet tooth, you can whisk in the date sugar at this time, too. For me, the coconut butter and raspberries added just the right amount of sweetness, but I like a more bittersweet, dark chocolate taste…so adjust accordingly! 🙂
Add the wet ingredients to the oat mixture and stir until the dry ingredients are moistened. Fold in the raspberries.
In a small bowl, stir together the melted coconut butter and raspberry juice.
Now that I’ve experimented with several different versions of baked oatmeal, are there any special requests you’d like me to try next? Or do you have a favorite version of your own??
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