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Double Chocolate Baked Oatmeal with Raspberry Chia Sauce

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This is the MacDaddy of baked breakfast oatmeals – so good, it doubles as dessert. Whole grain and sweetened with just 2 tbsp of maple syrup- it’s a treat you can feel good about serving any time of day!

Double Chocolate Baked Oatmeal with Raspberry Chia Sauce
  1. 2 c slow cook rolled oats (not instant or quick oats)
  2. 1/3 c ground flax
  3. 1/3 c cocoa
  4. 1 tsp cinnamon
  5. 2 tsp aluminum-free baking powder
  6. 1/4 tsp sea salt
  7. 1/4 c dark chocolate chips
  8. 3 large ripe bananas
  9. 2 tbsp maple syrup
  10. 3/4 c unsweetened almond milk
  11. 1 tsp vanilla extract
  12. 1 c frozen raspberries, slightly defrosted
  13. 2 tbsp chia seeds
  14. 1-2 tsp maple syrup
  15. 2-3 tbsp water
  1. In a large bowl, combine oats, flax, baking powder, cinnamon, salt and chocolate chips.
  2. In a blender, puree bananas, maple syrup, milk, and vanilla until smooth.
  3. Combine wet with dry ingredients, and mix well. Pour into a greased 8x8” pan, and bake at 350F for 32-35 minutes, or until no longer appears “wet” in centre.
  4. To make sauce: Combine raspberries with chia seeds, maple syrup and water in a blender and blend until smooth, adding water and scraping sides as necessary. Let sit a few minutes to thicken, then serve over baked oatmeal.
  5. Serves 9-12 and freezes well.
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