Baked Raspberry Skillet Oatmeal With Chocolate Tahini Frosting
Oatmeal is an easy, versatile meal that can be served in a variety of ways. After sneaking in a cold 30-mile ride before the snow season in Breckenridge, I was craving something warm and comforting post-ride. Here I use a cast-iron skillet to make a recipe that is quick n’ easy for a pre-ride, post-ride or evening meal. Simply stir all ingredients together over the stovetop for a few minutes, then pop it in the oven while you tend to your business.
Ingredients
1 cup rolled oats
1 cup raspberries
1 tsp hemp seeds
1 tsp chia seeds
1 tsp quinoa
1 tsp flax seed
1 Tbsp vanilla extract
1 egg
1 tsp cinnamon
1/2 tsp salt
1/4 cup unsweetened shredded coconut (optional)
1/4 cup crushed pecans
2 Tbsp Soom Chocolate Tahini
Tip: Don’t have chocolate tahini? Simply mix tahini with sugar and cocoa powder to make your own. Don’t have tahini in your cupboard? Pick up a box of Soom Tahini from Amazon! Its smooth and creamy consistency makes it my favorite tahini brand for baking and cooking. And you may get lucky to score a sample packet of their chocolate tahini when your purchase their original tahini. (I did the last few times after I made a purchase).
Directions
Preheat oven to 350 F. Add raspberries to a skillet over medium heat on the stovetop. Cook for 2 minutes. Add in remaining ingredients besides chocolate tahini and stir to combine. Let cook for 5 minutes. Place skillet in oven and bake for 12 minutes. Sprinkle chocolate tahini evenly over oatmeal. Enjoy immediately and store leftovers in the fridge for up to 5 days..
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