I used to make this every week for breakfast when I was in Switzerland last year. It’s warm, filling, fragrant, and versatile. Feel free to swap the raspberries for blueberries, add some bananas, or pear slices. Although it’s quite quick to assemble, it takes some time in the oven, so it might be best suited for a brunch, or a lazy morning. Why not make it for the morning of January 1st?

Raspberry & Dark Chocolate Baked Oats

1 tbsp coconut oil, melted
1 cup rolled oats
1/4 cup grated desiccated coconut
1/2 tsp baking powder
Pinch of salt
1 cup fresh raspberries
Zest of an orange
1 large egg, lightly beaten
2 tbsp maple syrup
1/2 cup coconut milk (full fat)
1 cup almond milk
1/2 tsp vanilla extract
1/4 cup dark chocolate, chopped

Pre-heat the oven to 190ºC. Drizzle the melted coconut oil over a baking dish. In a bowl, combine the oats, coconut, baking powder and salt, and spread it in a layer over the bottom of the baking dish. Place the fresh raspberries over the oat mix and sprinkle with the orange zest. Use the same bowl to mix the wet ingredients and pour over the raspberries and oats. Briefly incorporate the dry and wet ingredients, and sprinkle the dark chocolate on top. Bake it for about 30 minutes. Serve hot or warm with extra coconut milk.

Serves 4-6