Raspberries and chocolate. Oh how I love you. On your own you’re pretty fine, but together you make mouth magic. I only think its fair to incorporate this amazing flavour combo into as many dishes as I can handle while raspberries are in season. So how to make them a great post-workout choice?
One of my favourite post-sweat sesh foods is oatmeal. Getting that essential carb to protein ratio of between 2:1 and 3:1 (depending on the intensity and duration of your workout) is important for maximising muscle repair and recovery. One cup of oats packs about 4g of fibre, nearly double the amount in a slice of whole-grain bread. This will help you feel full and satisfied, preventing binge eating (yay!) and poor food choices later on in the day.
So, lets bake oats with yummy stuff. Yes?
SERVES: 20 squares
- 1 1/2 cups rolled oats (gluten free as needed)
- 1 teaspoon cinnamon
- 3 cups unsweetened almond milk
- 1 tablespoon coconut nectar
- 2 tablespoons coconut oil, melted
- 200g fresh raspberries, plus extra to decorate.
- 1/2 bar Loving Earth Raspberry Cashew Mylk Chocolate (or other high-quality dark chocolate)
- 1 tablespoon coconut oil, melted
- Preheat the oven to 180 degrees.
- Combine the oats and cinnamon in an oven-proof dish.
- In a separate bowl mix together the almond milk, melted coconut oil and coconut nectar.
- Pour the liquid mix over the oats and stir well.
- Sprinkle over the raspberries and press into the mix.
- Bake for 30 minutes until the top is starting to brown and the mixture has set.
- Remove form the oven and allow to cool slightly before removing and cutting into 20 squares.
- Make the drizzle by melting chocolate with the coconut oil.
- Add additional fresh raspberries to the oat squares and pour over the chocolate mix.
- Serve warm, or store in the fridge for up to 3 days.