Raspberry Chocolate Chip Baked Oatmeal Recipe
This Raspberry Chocolate Chip Baked Oatmeal is a comforting, wholesome breakfast casserole that combines hearty rolled oats with fresh raspberries and sweet chocolate chips. Perfectly baked to a golden finish and lightly sweetened with maple syrup and vanilla, it’s a delicious way to start your day. The recipe is adaptable for dietary preferences including gluten-free, dairy-free, and egg-free options.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 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 (120 g) (may substitute applesauce or banana for dairy-free)
- 2 large eggs* (110 g) (See Notes 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 the Oven: Preheat your oven to 375℉ (190℃). Prepare a 9×9 or 8×8-inch baking dish by spraying it thoroughly with cooking spray to prevent sticking.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the rolled oats, chia seeds (if using), baking powder, and salt. Add the maple syrup, yogurt, eggs, milk, melted butter, and vanilla extract. Stir everything together until the mixture is well combined.
- Add Berries and Chocolate Chips: Gently fold in the fresh raspberries and chocolate chips to the oat mixture. Be careful not to break the berries too much.
- Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Top with a few additional raspberries and chocolate chips for extra flavor and a pretty presentation.
- Bake the Oatmeal: Bake in the preheated oven for 30 to 35 minutes or until the center is fully set and the edges are lightly golden.
- Rest and Serve: Let the baked oatmeal sit for 10 minutes after removing it from the oven to cool and set further. Serve warm, optionally topped with whipped topping, extra yogurt, or a drizzle of maple syrup according to your preference.
Notes
- Egg-free option: Replace the 2 large eggs with a flax egg by mixing 2 tablespoons ground flax meal with 3 tablespoons water. Stir well and let it thicken for 5-10 minutes before using.
- You can substitute the yogurt with applesauce or mashed banana for a dairy-free version.
- Use coconut oil or plant-based butter instead of unsalted butter to make the recipe dairy-free.
- Frozen raspberries can be used but do not thaw them before adding to the batter to prevent excess moisture.
- For gluten-free needs, ensure the oats are certified gluten-free.
Keywords: baked oatmeal, raspberry oatmeal, chocolate chip oatmeal, healthy breakfast, gluten-free breakfast, dairy-free option, easy breakfast casserole
