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Raspberry Bounty Oats
Coconutty, chocolatey and tart raspberry flavours combined to make a delicious breakfast.
THE LAYERS
This breakfast is inspired by the bounty chocolate bar, which has a coconut centre and is covered with a layer of chocolate.
Using this as inspiration I added a layer of raspberries to break through the richness of the coconut and cacao. It adds a wonderful tart and freshness to the breakfast.
It is so satisfying to eat this breakfast, trying to get a bit of each layer in every spoonful.
TO MAKE THIS YOU WILL NEED
Rolled oats, gluten-free if required
Coconut flour and/or desiccated coconut
Cacao powder
Maple syrup
Coconut or plain yoghurt
Coconut or oat milk
Vanilla extract
Frozen raspberries, but fresh can work too
PREP
The night before, add the frozen or fresh raspberries to a jar or bowl. Mix the oat and coconut mixture and spoon this over the raspberries. Next, add a generous drizzle of my homemade healthy chocolate sauce.
Finish with toasted coconut and you are all done.
Cover and let it sit in the fridge overnight and enjoy in the morning.
BATCH PREP
Make a few single serving batches on your meal prep days so you have breakfast for the next few days.
FROZEN OR FRESH RASPBERRIES
I prefer using frozen raspberries as they turn into a jam like consistency as they defrost.
If you are using fresh raspberries you might want to mash them a bit with a fork and add a bit more yoghurt or oat milk to the oats mixture.
MORE DESSERT INSPIRED BREAFKASTS
RASPBERRY BOUNTY OATS
Coconutty, chocolatey and tart raspberry flavours combined to make a delicious breakfast.
SERVES 1
TIME 10 minutes, plus overnight
INGREDIENTS
FOR THE COCONUT OATS
50g rolled oats
1 tbsp coconut flour or desiccated coconut
2 - 3 tbsp coconut or plain yoghurt
100ml oat milk, or adjust to your liking
1 tbsp maple syrup (optional)
1 tsp vanilla extract
a pinch of salt
FOR THE CHOCOLATE SAUCE
1 heaped tbsp cacao powder
1 tbsp maple syrup, or to your liking
a tiny pinch of salt (optional)
boiling water as needed
TO SERVE
Frozen raspberries
2 tbsp desiccated coconut, toasted
INSTRUCTIONS
Mix all the coconut oats ingredients in a bowl until well combined. Set aside. Add more yoghurt or oat if needed. Remember the mixture will still thicken overnight.
To a jar add some raspberries to cover at least the base of the jar. Spoon the oat mixture on top of the raspberries.
To make the chocolate sauce mix the cacao powder (and salt) with a couple tablespoons boiling water, enough to make a paste. Add maple syrup or more water until you have a smooth, thick but runny consistency.
Spoon or pour the chocolate sauce over the oats.
Finish with toasted coconut on top
Cover and store in the fridge overnight.
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