RASPBERRY WHITE CHOCOLATE MACADAMIA BAKED OATS (or Blueberry Chocolate)

Raspberry White Chocolate Macadamia Baked Oats

Have you tried baked oats yet?  If not, you are really missing out. Baked oats make you feel like you’re having dessert for breakfast — only they’re healthy and nourishing, too!

This is one of our family’s favourite oatmeal recipes. Raspberries and white chocolate are truly a match made in heaven! And as per my usual morning meal mantra, this tasty brekkie is packed with all the goods to start your day off right — we’re talking vitamins, minerals, antioxidants, healthy fats, protein, and fibre galore!

Ingredients for 6-8 servings:

• 1/2 cup chopped macadamia nuts (optional, omit for nut-free)

• 2 1/2 cups gluten-free old-fashioned rolled oats

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

• 1/4 to 1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut or brown sugar), use more if prefer sweeter oats

• 1/4 cup unsweetened desiccated coconut

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp sea salt

• 2 pasture-raised eggs, beaten (or substitute flax eggs)

• 1 1/4 cups unsweetened almond milk (or milk of choice)

• 1 tsp pure vanilla extract

• 1 1/2 cups frozen raspberries or blueberries or a combination

• 1/2 cup white chocolate chips (or dark chocolate chips or combination if preferred), plus more for topping

• optional toppings: fresh raspberries, white or dark chocolate chips, warm coconut butter drizzle, or toppings of choice

Directions:

All ready for the oven!

1. Preheat oven to 350F and line an 8x8 inch baking dish with parchment.

2. Once oven is heated, toast the macadamia nuts for 4 to 5 min until just browned.  Set aside.

3. Mix oats, protein powder, sweetener, coconut, baking powder, cinnamon, and salt in a medium bowl and stir well to combine.  Add eggs, milk, and vanilla and mix until well incorporated.

4. Fold in toasted nuts, frozen berries, and chocolate chips.

5. Scrape the mixture into prepared dish and top with a few more chocolate chips and fresh raspberries as desired. Bake for 30 to 40 minutes until just set in the middle.

Allow to cool slightly before cutting into squares and serving with your choice of toppings. Raspberry White Chocolate Macadamia Baked Oats can be stored in an airtight container for 4 to 5 days and enjoyed cold or reheated before serving.

Vegan Nut-free Raspberry Chocolate Baked Oats without the macadamia nuts and using oat milk and vegan sugar-free chocolate chips.

Slice of Raspberry Double Chocolate Baked Oats made without macadamia nuts and a mixture of white and dark chocolate chips.