RASPBERRY & CHOCOLATE CHURRO BAKED OATS | Well Made by Kiley

Well Made by Kiley

RASPBERRY & CHOCOLATE CHURRO BAKED OATS

Serves 110 mins prep21 mins cook

Imagine a bowl-sized churro donut with a melty chocolate center and tart raspberries - but baked oats edition so we can call it breakfast. Count me in.

0 servings

What you need

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

Russell Stover Sugar Free Coconut Chocolate Candy

tbsp coconut sugar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Justin's Chocolate Hazelnut & Almond Butter 1.15 oz

tbsp nut butter

tbsp powdered sugar

chocolate protein powder

McCormick Gourmet™ Organic Ground Saigon Cinnamon

pinch ground cinnamon

cup oat flour

Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt

cup greek yogurt

O Organics Almondmilk, Organic, Original, Unsweetened

cup unsweetened almond milk

banana

oz protein powder

bunch fresh raspberries

tbsp no-calorie sweetener

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Instructions

Preheat oven to 350F. In a small oven-safe dish or bowl, mash the bananas. Add the rest of the ingredients for the base and mix until fully combined. Scoop out 3 heaping spoonfuls, about 1/3 of the batter, into a small bowl and set aside. Dollop the chocolate filling in the middle. Pour the rest of the batter over the chocolate filling to completely cover it. Sprinkle the top with coconut sugar and cinnamon, then top with raspberries. Bake for 20-22 minutes. In a small bowl, mix together the ingredients for the maple cinnamon greek yogurt glaze. Once removed from the oven, top the baked oats with the greek yogurt glaze. Enjoy!

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