Description
Cozy, creamy, and lightly sweet, these Raffaello Baked Oats bring together coconut, almonds, and white chocolate for a warm and indulgent breakfast that still feels wholesome.
Ingredients
Scale
- 1 cup rolled oats
- 1/3 cup shredded coconut
- 1 cup almond milk
- 1/2 cup coconut yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 cup chopped white chocolate
- 2 tablespoons chopped almonds
Instructions
- Preheat the oven to 180°C and lightly grease your baking dish.
- In a bowl, combine rolled oats, shredded coconut, baking powder, and chopped almonds.
- Add almond milk, coconut yogurt, maple syrup, and vanilla extract. Stir until fully combined.
- Fold in the chopped white chocolate evenly.
- Pour the mixture into your prepared dish and smooth the top.
- Bake for about 30 minutes until the top is golden and the center is set but still creamy.
- Let it cool for a few minutes before serving warm.
Notes
- Use rolled oats instead of quick oats for better texture.
- Don’t overbake to keep the center creamy.
- Make it the night before and bake fresh in the morning.
- Reheat with a splash of milk to bring back moisture.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 10g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Raffaello baked oats, coconut oats, almond breakfast, baked oatmeal, white chocolate oats