Happy Skin Kitchen by Elisa Rossi, HarperThorsons, available now, £25
Baked Double Chocolate, Raspberry and Hazelnut Oats
This is the perfect breakfast for those days when getting out of bed is a real struggle. Baked oats are a true revelation - you would never imagine they could taste so good!
Oats are a power-house of nutrients, and thanks to their high fibre content they will support gut health and keep you feeling fuller for longer. Oats are also a good source of selenium, which supports skin elasticity and firmness, as well as helping to protect it from sun damage. Raw cacao not only makes these oats taste like you are having pudding for breakfast but it also provides a hefty dose of antioxidants, which are essential in fighting free radicals and premature ageing. The tart, fresh raspberries go so well with the richness of the cacao and also add extra vitamin C to the dish. Hazelnuts and chocolate are best friends, but if you can't get your hands on them, almonds and walnuts work really well too.
- 1 very ripe banana
- 120g porridge oats
- 2 tbsp maple syrup
- 300ml plant milk of your choice (I use almond)
- 1 tsp vanilla bean paste
- 2 tbsp nut butter of your choice (I use almond)
- 2 tbsp raw cacao powder
- 30g good quality dark chocolate (I use 70–80% cocoa), cut into small pieces
- 100g raspberries
- 20g hazelnuts, roughly chopped
- a drizzle of nut butter of your choice (optional), to serve
- Preheat the oven to 200C/180C fan/gas 6.
- Put the banana, oats, maple syrup, plant milk, vanilla bean paste, nut butter and raw cacao powder into a blender. Blend until smooth, then transfer to an ovenproof dish. Scatter the chocolate pieces on top and add the raspberries, using them to push the chocolate down into the oats. This way, you will have gooey pockets of chocolate within the oats. Sprinkle with the chopped hazelnuts and bake in the oven for 20 minutes.
- Remove from the oven and serve while still hot, with a drizzle of nut butter (if using).