4
25-30
Rolled oats — 180 g Nonfat Greek yogurt — 450 g Liquid egg whites — 300 g Unsweetened almond milk — 240 g Cocoa powder — 12 g Baking powder — 6 g Honey (or maple) — 25 g (or zero-cal sweetener) Raspberries — 240 g Mini chocolate chips — 30 g Pinch salt + vanilla (optional)
Step 1: Heat oven to 350°F.
Step 2: Mix wet ingredients, then stir in dry. Fold in raspberries + chocolate chips.
Step 3: Pour into greased 8x8 dish. Bake 25–30 min.
Approx grams/serving: ~173 g
MFP: FHH Chocolate Raspberry Baked Oats
Macros/serving: 3F / 20C / 18P / 170K
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