Add the oats to a food processor and blitz until fine – if you like a bit more texture, remove a spoon of the oats before blitzing and add back in.
In a bowl add the blitzed oats, cocoa, baking powder, and caster sugar and mix well
In a separate bowl add the yolks, margarine and milk and mix together – then add the wet mixture to the dry mixture to make a batter.
Grease the waffle iron with a little oil and heat up, while it heats fold in the egg whites to your batter
Using a ladle full of mixture - add to a heated waffle iron and close while it cooks – repeat until you’ve used all the batter
Serve stacked with fresh raspberries, raspberry coulis and for extra decadence some chocolate sauce.