This dark chocolate raspberry breakfast bake is literally what dreams are made of! Sweetly tart raspberries pair perfectly with rich dark chocolate in a vegan and gluten-free breakfast that’s sure to keep you satisfied all morning!
So I’m ridiculously excited to be sharing today’s recipe with you guys. Ri.dic.u.lous.ly.
Why? Three reasons.
Reason #1 – because it involves chocolate. No explanation necessary.
Reason #2 – because it involves chocolate for breakfast. Again, no explanation necessary.
Reason #3 – because it features a combo that I’m currently in
love lust with…
Dark chocolate and raspberries. Hello, lover.
So I’ve recently taken a liking to raspberries, which is a little strange for me seeing as they’ve always been one of those berries that I never really cared much about. Didn’t love ’em, didn’t hate ’em. They were just kind of there.
Blueberries? Love. By the pound.
Strawberries? A small step down from blue, but also delicious… both in whole berry form and the red/pink version of any fruity candy I ever ate (side note: is there anyone out there who actually likes the yellow ones?!?!)
But raspberries, blackberries, boysenberries, lingonberries, loganberries, cranberries, elderberries, and goji berries? More or less an afterthought and not something that I ever sought out in whole, candy, or jam form.
So why the change of heart? Well, this…
I can’t even handle it.
Coming up with recipes for the book really took me out of my comfort zone and forced me to experiment with flavours that I don’t normally play around with. Dark chocolate raspberry was one of them, and it was basically love at first
I mean… the sweetly tart taste of raspberries combined with the rich and earthy taste of dark chocolate?!?
Dreamy. A little bit more of a mature flavour combination, maybe, but so.freaking.GOOD if you like the deep and slightly bitter taste of dark chocolate. And if you don’t? Just replace the dark chocolate chunks with semisweet chocolate chips and you’re good to go!
You can also play around with how long you keep this in the oven depending on what kind of texture you want. A shorter bake time = a more ooey, gooey, and fudgy texture, while a longer bake time = more cakey and baked oatmeal-y. No matter which way you play it, it’ll be delicious. Promise.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 1/3 cup (30 g) rolled oats
- 2 Tbsp (15 g) flour of choice*
- 2 Tbsp (10 g) unsweetened cocoa powder
- ¼ tsp baking powder
- pinch of salt
- 2 Tbsp (30 ml) unsweetened almond milk
- 2 Tbsp (30 ml) unsweetened applesauce**
- 1 Tbsp (15 ml) maple syrup
- 1 tsp vanilla flavour
- 1/4 cup (35 g) raspberries, fresh or frozen
- 1/2 Tbsp (7 g) dark chocolate, coarsely chopped***
- Preheat your oven to 350°F (176°C), and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
- In a medium-sized mixing bowl, whisk together the oats, flour, cocoa powder, baking powder, and salt. Add the almond milk, applesauce, maple syrup, and vanilla, and mix until well combined. Fold in the raspberries and dark chocolate chunks, reserving a few to sprinkle on the top.
- Transfer the batter to your greased ramekin and top it with the remaining chocolate chunks . Bake for 20-25 minutes, depending on desired consistency.
- Remove your bake from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!
* I’ve tested these breakfast bakes with a variety of different flours including: all-purpose, whole wheat, rice, gluten-free all-purpose, oat, and almond, and each one works just fine so choose your flour according to your dietary needs. ** If you don’t have applesauce, just up the almond milk to 1/4 cup. *** If you’re not a fan of the bitter taste of dark chocolate, use semisweet chocolate chips instead.
Keywords: breakfast, dark chocolate, gluten-free, healthy, raspberry, vegan
Looking for more healthy breakfast bake recipes? Try one of these!