Raspberry White Chocolate Oat Bake: The Perfect Prep-Ahead Breakfast

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If you're anything like me, mornings can feel like a race against the clock. Between squeezing in a workout, getting ready for the day, and tackling a busy schedule, finding time to prepare a healthy, filling breakfast can be challenging. That’s where this Raspberry White Chocolate Oat Bake comes in!

This delicious, easy-to-make recipe is perfect for meal prepping, and you’ll only need about 5 minutes of hands-on time. You’ll have breakfast sorted for almost a full week, and the best part? It’s packed with fiber, protein, and a touch of indulgence from the white chocolate. Keep reading to find out why this oat bake should be your go-to for a quick yet nutritious breakfast.

Why Choose an Oat Bake?

Oats are a versatile and affordable pantry staple that provide a hearty dose of slow-digesting carbs, keeping you satisfied for longer. This helps stabilise blood sugar levels and prevent those mid-morning energy crashes. The combination of oats, bananas, and high-protein yoghurt in this recipe makes it an ideal balanced meal to start your day with enough protein to support your fitness goals, while the white chocolate and raspberries add a sweet, fruity flavor.

The Perfect Meal Prep Solution

One of the best things about this Raspberry White Chocolate Oat Bake is how easily it fits into your meal prep routine. You can prepare an entire batch on Sunday in under 5 minutes and enjoy breakfast for the next six days. Store it in the fridge in an airtight container, and your breakfast will stay fresh and delicious all week. Plus, this oat bake can be eaten cold or reheated in the microwave for those who prefer a warm meal. Pair it with some fresh seasonal fruit and a 3 heaped spoonful's of high-protein yoghurt, and you have yourself a well-rounded, delicious start to your day.

Recipe Breakdown:

Cook Time: 40 min
Prep Time: 5 min
Fresh for: 6 days
Difficulty: Beginner
Servings: 6

Ingredients:

• 2 cups rolled oats
• 2 large bananas, mashed
• 1 cup milk (any milk works; feel free to substitute almond or oat milk)
• 1 tsp vanilla extract
• 6 squares white chocolate, chopped
• 1 cup frozen raspberries
• 2 eggs
• Seasonal fruit (to serve)
• 1/2 Cup High-protein yoghurt (per serve)

Method:

1. Mash the bananas in a large bowl until smooth.
2. Whisk in eggs, milk, and vanilla extract to ensure the mixture is well combined.
3. Add the oats and stir until all ingredients are evenly mixed. The oats will absorb the liquid, creating the perfect consistency for baking.
4. Transfer the mixture into an oven-safe dish, smoothing the top.
5. Top with chopped white chocolate and frozen raspberries for a delicious blend of sweetness and tartness.
6. Bake at 160°C (fan bake) for 40 minutes, or until the top is firm and a knife comes out clean when inserted in the middle.
7. Allow to cool, slice into 6 portions, and store in an airtight container in the fridge for up to 6 days.

Why Raspberries and White Chocolate?

This flavour combination is not only a treat for your taste buds but also a fantastic way to include a variety of nutrients in your breakfast. Raspberries are rich in fiber, antioxidants, and vitamin C, while white chocolate provides a sweet, indulgent twist. If you're looking to experiment, you can swap out raspberries for other frozen berries, such as blueberries or strawberries. The white chocolate adds a nice contrast to the tartness of the raspberries, but if you're not a fan, feel free to substitute with dark or milk chocolate.

Serving Suggestions

This oat bake is best served with a side of seasonal fruit for an extra burst of flavor and nutrients. Add a 1/2 Cup of high-protein yoghurt on the side to make your meal even more filling and protein-packed.

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