I love heading into the kitchen with nothing but an open mind and seeing what comes of it. This recipe was the result of me trying to use up the produce in my kitchen before it went bad and not having any muffin tin liners. Typically, I make a similar recipe with blueberries, no dark chocolate, and double the amount of banana and other ingredients, however I was running short on banana, oats, and without blueberries and my muffin tin liners, I decided to make this raspberry dark chocolate loaf. It's packed with fiber, protein, and vitamins and tastes wayyy too good to be this good for you. I like to slice it up into even portions and store in the fridge so I can eat it throughout the week. It makes a great little pre-workout snack or a yummy breakfast treat. Enjoy!
TIME: 30 MIN SERVES: 6
Ingredients:
1 cup oats
1 ripe banana
2.5 oz plain Greek yogurt
1 egg
1 tbsp chia seeds
1 tbsp soy milk
1 tbsp plain collagen powder
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tbsp maple syrup
1/2 cup raspberries
1 1/2 dark chocolate chips
Directions:
Preheat oven to 350 F.
Start by blending the oats until they become a flour-like consistency (in food processor or blender).
Add in remaining ingredients (except raspberries and chocolate chips) and blend until well combined.
Pour mixture into lightly greased or non-stick baking pan (I used the Williams Sonoma 6" Goldtouch non-stick round). *note, you could pour into muffin tins as well*
Using your fingers, tear up raspberries into smaller pieces and sprinkle on top of batter. Sprinkle chocolate chips overtop.
Bake for 25 minutes or until edges are golden brown and the center is cooked through. Enjoy!
Nutrition (per serving):
Calories: 140
Fat: 4g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g