Raspberry and Baobab Baked Oats

Sometimes you want chocolate for breakfast but don't want to feel like you're eating cake at 8am. This recipe solves that problem. The cocoa gives you the chocolate hit, fresh raspberries add tartness, and baobab powder brings a subtle citrus brightness that keeps everything balanced. You can eat it warm straight from the oven or make it the night before and have it cold. It works as a sweet breakfast or a light dessert, whichever one you need more that day. Recipe by Steph's Gluten Free Bakes.

Ingredients

• 50g gluten-free oats
• 1 tsp baking powder
• 1/2 tsp cocoa powder
• 1 tsp SACO Baobab Powder
• 125ml plant-based milk
• A few raspberries
• A piece of chocolate

Method

1. Preheat the oven to 180°C.
2. Grease a small ramekin.
3. In a bowl, mix all the dry ingredients with milk.
4. Transfer the mixture to the prepared ramekin.
5. Bake for 20 minutes, or until the top is golden brown.
6. Decorate with a few raspberries and chocolate.
7. Serve warm or cold.

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MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Baobab Powder

Wild-harvested, stone-ground

£5.95 Shop now