A big batch of chocolate, vanilla and coconut baked oatmeal, plus raspberries for some extra excitement.
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Fun Fact: January 26 is Australia Day!
As you can guess, ‘Australia Day’ is Australia’s national day. In complete contrast to the USA’s Fourth of July, Australia Day marks the anniversary of the British flag being raised in Sydney in 1788 and the proclamation of British sovereignty over part of the country.
Australia Day has actually become quite controversial and a number of people wish to change the date. But, for the time being, it’s still January 26. So, to celebrate, I was after breakfast that seemed ‘Australian’. But then came the tricky part: figuring out what on earth seemed Australian (other than going to the beach and replacing the Prime Minister every few months).
So, what kind of food is Australian? Pavlova? Some claim it’s from New Zealand. Golden Gaytime ice-creams? Not a bad idea, but recreating the toffee, chocolate and honeycomb flavors would involve a ton of sugar. Pineapple on pizza? Pass (also, that was invented in Canada). Weet-bix? Ugh, it’s like soggy cardboard. Vegemite? Oh, the horror!
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Looking for something that was Australian, edible and able to be turned into a breakfast dish, I ended up deciding upon lamingtons. Then, after making and photographing this recipe, I discovered that New Zealand also claims to be the birthplace of the lamington. Uh, whoops!
For anyone who doesn’t know, lamingtons are small sponge cakes covered in chocolate icing and coconut. If you’re lucky, they might have jelly/jam in the middle. Since I wanted something a bit more nutritious than cake, I made a baked oatmeal version of a lamington and replaced the jelly with actual raspberries.
Admittedly, this oatmeal is pretty different than a traditional lamington (and not just because it’s oatmeal). Instead of a vanilla cake covered in chocolate, this oatmeal has two layers – chocolate and vanilla – with some raspberries in the middle. The vanilla layer has almonds to add some extra crunchiness, while the chocolate layer is packed with coconut.
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You can use fresh or frozen raspberries here – it honestly doesn’t matter. But if you are using frozen raspberries, make sure they’re completely frozen when you use them. If the berries are half thawed, they’ll turn into a watery mess.
Another thing to note is that you can easily make this breakfast gluten-free and dairy-free. If you use certified GF oats, then it’ll be gluten-free (but please double-check before serving this to someone who can’t eat gluten, as some GF eaters cannot tolerate oats). You can easily make this recipe dairy-free by replacing the milk and yogurt with non-dairy alternatives (coconut yogurt would be delicious here).
Last of all, feel free to add some fun mix-ins! Chocolate chips, more nuts, dried cranberries, mini M&M’s, trail mix, different berries… really anything you’d like!
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- Vanilla Batter
- 1 large egg
- ¼ cup (60g) Greek-style yogurt
- 1 tablespoon (15mL) maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup (80mL) milk
- 1 cup (100g) rolled oats
- ¼ cup (30g) slivered almonds
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Chocolate Batter- 1 large egg
- ¼ cup (60g) Greek-style yogurt
- ¼ cup (60mL) maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup (80mL) milk
- 1 cup (100g) rolled oats
- ¼ cup (20g) shredded coconut
- 2 tablespoons (10g) cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
To Assemble- 1 cup (100g) fresh or frozen raspberries
- Shredded coconut
- Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) square baking dish.
- Vanilla batter: In a medium-sized (or large) bowl, whisk the egg with a fork. Add the yogurt, maple syrup, and vanilla extract, and whisk until well combined. Stir in the milk.
- Add the rolled oats, slivered almonds, baking powder, baking soda and salt. Mix until combined.
- Chocolate batter: In a medium-sized (or large) bowl, whisk the egg with a fork. Add the yogurt, maple syrup and vanilla extract, and whisk until well combined. Stir in the milk.
- Add the rolled oats, shredded coconut, cocoa powder, baking powder, baking soda and salt. Mix until combined.
- To Assemble: Transfer the vanilla batter to prepared baking dish. Top with the raspberries. Pour over the chocolate batter, and carefully smooth out the batter with a spoon (or spatula). Sprinkle over some additional shredded coconut.
- Bake for 30 – 40 minutes, or until the oatmeal is golden brown and reasonably firm when touched.
- Let the oatmeal cool in the dish for 5 minutes before cutting into slices, if possible. Serve the oatmeal either by itself, with yogurt, or with steamed milk and fruit (or even ice cream).
When done, the oatmeal should ‘spring back’ when touched – if your finger leaves an indent, it’s not done yet.
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