Raspberry Dark Chocolate Baked Oatmeal

One thing having this site has taught me is that I am not a food blogger, and I am so okay with that. Taking good food pics, dealing with SEO and being good at the internet/Instagram/web design are not things I’m naturally good at, things I want to become good at, or things I have the space in my life to get good at. I even gave up at finding a decent photo of this recipe, because if you’ve had it, you don’t need a well-lit photo to know how good it is.
You’re likely to see an e-cookbook from me in the next year, but between retreat catering, private chef clients, teaching yoga, leading kirtan/doing live music for yoga, doing freelance writing and running a queer sports league, it’s unlikely I’ll post regularly on here.

That being said, here’s a recipe I have been meaning to post here for forever. It’s one of the easiest breakfasts in my repertoire, and it tastes like cake. Without further ado:

Ingredients (4 large servings):

  • 2 cups old fashioned oats
  • 1tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 2 mashed ripe bananas
  • 1 cup canned coconut milk
  • 1/4 cup coconut sugar
  • 1 cup raspberries, fresh or frozen
  • Handful dark chocolate chips

-Preheat oven to 350F
-In one bowl, mix dry ingredients. In another bowl, mash bananas thoroughly and stir in coconut milk. Add wet ingredients to dry ingredients, then fold in raspberries
-Pour mixture into a greased 8×8 baking pan, bake for 40min

If you’re short on time in the morning, you can bake this the night before (or a couple days before)- it’s great leftover

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