Makes 12 servings (1 square per serving)

Ingredients

Baked Oatmeal

• 1 cup frozen raspberries, microwaved to soften for about 45-60 seconds
• 4 small-medium bananas, ripe, peeled
• 1 cup low fat plain Greek yogurt
• 3 tbsp cocoa powder
• 3 large eggs
• ½ tsp salt
• 2 tsp vanilla
• 1 cup unsweetened shredded coconut
• 2 ⅓ cups quick oats, or old-fashioned oats
• ½ tsp baking soda
• 1½ tsp baking powder

Topping

• ½ cup frozen raspberries
• ⅓ cup dark chocolate chips

 

Preparation

1. Preheat oven to 400 °F. Add the first 7 ingredients (frozen raspberries to vanilla) to a high-powered blender and blend until smooth.
2. Transfer to a bowl and add shredded coconut and oats. Stir to combine.
3. Let mixture sit for about 20-30 minutes at room temperature to allow oats to absorb the liquid – this will produce a smooth texture after baked.
4. Pour mixture back into blender and add baking soda and baking powder. Blend until smooth.
5. Transfer mixture to a greased 9 x 13 inch baking pan and top with more frozen raspberries and dark chocolate chips.
6. Bake for about 30 minutes until cooked through (until the center is set). Let cool in pan on a rack. Slice into 12 squares and wrap individually. Place wrapped oatmeal squares in a plastic bag and freeze for later breakfast portions. (Leave a few squares in the fridge for the week!)

 

Nutritional analysis per serving: 209 calories, 9 g fat, 7 g protein, 30 g carbohydrate (25 g available carbohydrate), 5 g fibre, 210 mg sodium

My Viva Servings: 1 grain, 1 protein, 1 fruit, 1 fat

 

 

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