Chocolate and Raspberry Baked Oats

[donotprint]Until recently I hadn’t tried baked oats, I wasn’t even a big fan of oats themselves! That was until I came across a baked oatmeal creation @PB Fingers. Inspired by the posts and recipes of Chocolate Covered Katie I experimented with her recipe for baked oats for one and created a super healthy (bar the cocoa though I appreciate the health benefits!) single serving Chocolate and Raspberry Baked Oats Cake.[/donotprint]


Chocolate and Raspberry Baked Oats   [print_link]


  • 40g (1/2 cup) rolled oats
  • 90ml (1/3 cup) soy milk
  • 10g (1 tbsp) unsweetened cocoa powder
  • 6 frozen raspberries
  • 1 tsp Splenda (or Stevia)


  1. Preheat the oven to 220C (400F)
  2. Mix oats, cocoa powder and Splenda in bowl.
  3. Transfer mixture to ramekin dish (small oven proof container)
  4. Pour in the milk
  5. Bake in the preheated oven for 25minutes.
  6. Allow to cool for 15 minutes and remove oat cake from the dish.
  7. Place the oat cake upside down under a grill (broiler) for 2-3 minutes until crisp and repeat on the top side.
  8. Eat straight away, keep chilled in the fridge, or freeze for a rainy day!

Chocolate oaty raspberry heaven!

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