This fiber-filled and delicious Raspberry Chocolate Baked Oatmeal is the perfect make ahead breakfast. Serve with whipped topping or syrup and enjoy!
Cook Time: 40 minutes
2 1/2 cups old fashioned oats
1 Tbsp chia seeds (optional)
1 tsp baking powder
1/4 tsp salt
1/4 cup maple syrup or honey
1/2 cup plain Greek yogurt, applesauce or mashed banana
1 1/4 cups milk
1/4 cup melted butter
2 tsp vanilla extract
1 cup fresh or frozen raspberries + more for topping
1/3 cup dark chocolate chips + more for topping
Whipped topping or syrup to serve (optional)
Preheat the oven to 350 degrees F and spray an 8x8 glass baking dish.
In a large bowl, stir all of the ingredients except for the raspberries and chocolate chips. Then fold in the raspberries and chocolate chips. If using frozen raspberries, stir as little as possible so the raspberries don't turn the whole batter red.
Pour the mixture into the baking dish. Top with extra raspberries (optional) and bake for 35-40 minutes.
Serve with whipped topping or yogurt (optional). I like to bake this during the weekend, cut it into slices, cover with foil and set in the fridge for meal-prepped breakfasts throughout the week.
You could substitute the raspberries for any other berries or even try it with apples and add cinnamon.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
This recipe was adapted from The Real Food Dietitians.