Raspberry White Chocolate Oat Cake
This raspberry white chocolate oat cake is the most delicious dessert for breakfast you will ever have. A simple batter made with oats is blended and swirled together with sweet raspberry jam and silky white chocolate to create a decadent breakfast treat.
Servings: 1 person
- 1 cup rolled oats
- 1/2 cup almond milk
- 1 1/2 tbsp maple syrup
- 1 1/2 tsp vanilla
- 1 tsp baking powder
- Pinch of sea salt
- 2 tbsp white chocolate chips
- 2 tbsp raspberry jam or mashed raspberries
In a blender, combine rolled oats, almond milk, maple syrup, vanilla, baking powder and sea salt. Blend until smooth. Stir in half of the white chocolate chips.
Pour 3/4 of the batter into a greased ramekin. Add dollops of raspberry jam and then the remaining batter and swirl together, as desired.
Bake at 400 degrees for 20 minutes. Allow to cool 5-10 minutes before enjoying.