Introduction

This Raspberry Chocolate Chip Baked Oatmeal is a comforting and wholesome breakfast treat. Packed with fresh raspberries and melty chocolate chips, it’s a delicious way to start your day. Easy to prepare and perfect for meal prep, this baked oatmeal is both nutritious and indulgent.

Two square oatmeal bars with visible chocolate chips and raspberries are placed on white speckled plates on a white marbled surface. Each oatmeal bar has a crumbly golden-brown texture with red raspberries and dark chocolate chips spread throughout. On top of each bar is a dollop of white cream with several chocolate chips and a single bright red raspberry as garnish. Extra raspberries are scattered around the plates. A gold fork holds a bite from the front oatmeal bar, showing the moist inside filled with oats, chocolate, and raspberry bits. Nearby, there is a glass of dark coffee. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups old fashioned rolled oats (285 g) (certified gluten-free if needed)
1 tablespoon chia seeds (optional) (10 g)
1 teaspoon baking powder
¼ teaspoon fine salt
¼ cup maple syrup or honey (70 g)
½ cup plain yogurt (may substitute applesauce or banana for dairy-free) (120 g)
2 large eggs (110 g) (See Notes below for egg-free option)
1 ¼ cups milk of choice (300 g)
¼ cup melted unsalted butter (60 g) (use coconut oil or plant-based butter for dairy-free)
2 teaspoons pure vanilla extract
1 cup fresh raspberries, more for topping (may substitute frozen – do not thaw)
¼ cup chocolate chips, more for topping

Instructions

Step 1: Preheat your oven to 375℉ (190℃). Lightly grease a 9×9-inch or 8×8-inch baking dish with cooking spray to prevent sticking.
Step 2: In a large bowl, combine the rolled oats, chia seeds if using, baking powder, and salt. Add the maple syrup or honey, plain yogurt, eggs, milk of choice, melted butter, and vanilla extract. Stir everything together thoroughly until all ingredients are evenly incorporated into a batter.
Step 3: Gently fold in the fresh raspberries and chocolate chips to distribute them evenly throughout the mixture without breaking the berries.
Step 4: Pour the oat mixture into the prepared baking dish, spreading it out evenly. Top with additional raspberries and chocolate chips for extra bursts of flavor and decoration.
Step 5: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Bake until the center is set and no longer jiggly, indicating it is cooked through.
Step 6: Remove from the oven and let the baked oatmeal rest for 10 minutes. This helps it firm up and makes it easier to serve.
Step 7: Serve warm topped with whipped cream, additional yogurt, and a drizzle of maple syrup if desired for extra richness and sweetness.

Tips & Variations

For a dairy-free version, substitute yogurt with applesauce or mashed banana, and use coconut oil or plant-based butter instead of unsalted butter.
If avoiding eggs, try a flax or chia egg replacement to maintain the texture.
Use frozen raspberries without thawing to avoid excess moisture in the bake.
Adding a handful of chopped nuts can add a pleasant crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 30 seconds or until warm. This baked oatmeal also freezes well—wrap portions tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white speckled plates, each with a square slice of baked oatmeal topped with a dollop of white yogurt, a fresh red raspberry, and several dark chocolate chips. The baked oatmeal square is textured with visible oats and scattered raspberries inside, creating a mix of light brown and red colors. One plate holds a gold fork breaking a piece of the oatmeal, revealing the soft, moist inside with oats and raspberries. Around the plates are a few loose raspberries and chocolate chips, with drops of syrup on the white marbled surface. There is a glass of dark amber-colored syrup partially visible beside the top plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats are not recommended for this recipe because they require longer cooking times and would result in a different texture. Rolled oats provide the best tender and slightly chewy consistency for baked oatmeal.

Can I prepare this dish the night before?

Yes, you can assemble the mixture the night before and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time as the batter will be cold.