Raspberry Chocolate Chip Baked Oatmeal Recipe
Delicious and hearty Raspberry Chocolate Chip Baked Oatmeal made with rolled oats, fresh raspberries, and chocolate chips. This baked oatmeal is naturally sweetened with maple syrup and offers a comforting and nutritious breakfast option that’s easy to prepare and perfect for feeding a crowd or meal prepping for the week.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6-8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Add-ins
- 1 cup fresh raspberries, more for topping (may substitute frozen – do not thaw)
- ¼ cup chocolate chips, more for topping
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375℉ (190℃). Lightly grease a 9×9-inch or 8×8-inch baking dish with cooking spray to prevent sticking.
- Mix Dry and Wet Ingredients: 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.
- Fold in Raspberries and Chocolate Chips: Gently fold in the fresh raspberries and chocolate chips to distribute them evenly throughout the mixture without breaking the berries.
- Transfer to Baking Dish and Top: 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.
- Bake: 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.
- Cool Slightly Before Serving: Remove from the oven and let the baked oatmeal rest for 10 minutes. This helps it firm up and makes it easier to serve.
- Serve with Toppings: Serve warm topped with whipped cream, additional yogurt, and a drizzle of maple syrup if desired for extra richness and sweetness.
Notes
- For an egg-free option, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and allow to sit for 5 minutes before mixing in.
- Use certified gluten-free oats if you need a gluten-free recipe.
- For dairy-free, substitute yogurt with applesauce or mashed banana and use coconut oil or plant-based butter instead of unsalted butter.
- Frozen raspberries can be used but do not thaw before adding to the batter to avoid excess moisture.
- This baked oatmeal can be stored in the refrigerator for up to 5 days and reheated for a quick breakfast.
Keywords: baked oatmeal, raspberry baked oatmeal, chocolate chip oatmeal, healthy breakfast, gluten-free breakfast, easy baked oatmeal
