Description
This Raspberry Chocolate Chip Baked Oatmeal is a comforting, nutritious breakfast or brunch dish combining hearty rolled oats with juicy raspberries and sweet chocolate chips. Baked to perfection with a tender texture and lightly sweetened with maple syrup, it’s both gluten-free adaptable and customizable with dairy-free options. Perfect served warm with yogurt or maple syrup on top, this baked oatmeal promises a delightful, wholesome start to your day.
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 version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use a commercial egg replacer.
- Use certified gluten-free oats if you need to keep the recipe gluten-free.
- For dairy-free, replace yogurt with applesauce or mashed banana and use plant-based milk and butter alternatives like coconut oil or vegan butter.
- Do not thaw frozen raspberries before folding into the batter to avoid excess moisture.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: baked oatmeal, raspberry baked oatmeal, chocolate chip breakfast, gluten-free oatmeal, healthy baked oatmeal, easy breakfast recipe
