A delicious, filling, and nutritious breakfast filled with gluten-free whole grain oats, fresh raspberries, and a handful of chocolate chips, this Raspberry Chocolate Chip Baked Oatmeal has it all! Sweetened with a little maple syrup, this baked oatmeal is easy to meal prep and makes for a great family breakfast.
Raspberry Chocolate Chip Baked Oatmeal made right
If you’re looking for breakfast inspiration to break up the monotony of boring breakfasts, look no further! Our Raspberry Chocolate Chip Baked Oatmeal recipe is sure to please everyone around the table, a flavor burst for the tastebuds and filling for the tummies!
It’s sweet from the maple syrup (or honey), berry-licious with fresh raspberries, and hearty & filling from the rolled oats, yogurt and eggs to give you a healthy and nourishing kickstart to your day. We like to serve it topped with yogurt and little extra maple syrup.
Baked oatmeal for kids
Whether you’re looking for a healthy breakfast to serve to your kids before they head off to school, soccer practice, bike rides in the summer, or just need a new alternative to replace that bowl of cereal, we highly recommend trying this raspberry chocolate chip baked oatmeal recipe.
Our kids love the juicy fresh raspberries and of course the little pockets of melty chocolate chips. And it’s an easy enough recipe, having your kids come into the kitchen and help bake this breakfast is a great teachable moment, not only with how to bake in the kitchen but also how to make a healthy nourishing breakfast.
Oats for breakfast, please!
Oats for breakfast are one of our favorite ways to serve up a healthy breakfast. Whether it’s a baked oatmeal recipe like our Healthy Blueberry Baked Oatmeal or Mixed Berry Baked Oatmeal or a delicious kid-friendly Apple Cinnamon Breakfast Oat Cookies that are easy to hold (toddler breakfast idea!!), oats pack a lot of nutrients and keep you full all morning long. Along with being a great source of protein, carbs, and fats, oats are high in fiber, vitamins, and antioxidants so they make for a nourishing breakfast or snack for kids and adults alike.
Ingredients:
- Oats – old fashioned rolled oats, use certified gluten-free if needed
- Chia seeds – optional, but a great way to add a boost of fiber and healthy fats
- Baking powder
- Fine salt
- Maple syrup – can also use honey
- Yogurt – use plain yogurt. For a dairy-free option, substitute unsweetened applesauce or one mashed banana.
- Eggs – whole eggs. For how to choose a quality egg, check out our post here.
- Milk – use your milk of choice or dairy-free milk of choice for dairy-free baked oatmeal
- Butter – use unsalted butter, melted. For a dairy-free option, you can substitute melted coconut oil or avocado oil.
- Pure vanilla extract
- Raspberries – fresh raspberries work best for this baked oatmeal recipe, but you can use frozen raspberries when fresh ones are not in season, use frozen, don’t thaw.
- Chocolate chips – Use dairy-free chocolate chips if needed such as Enjoy Life Chocolate Chips
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How to make raspberry chocolate chip baked oatmeal
- Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking spray and set aside.
- In a bowl, combine the rolled oats, chia seeds, baking powder, fine salt, maple syrup (or honey), plain yogurt, eggs, milk, melted butter, and vanilla. Stir until combined.
- Fold in the raspberries and chocolate chips.
- Transfer to the prepared dish. Top with a few additional raspberries and chocolate chips.
- Bake for 30-35 minutes or until the center is set.
- Let sit for 10 minutes before serving.
- Top with whipped topping or yogurt and maple syrup if you please.
Turn this baked oatmeal recipe dairy-free
Making this baked oatmeal breakfast dairy-free is as easy peasy! Swap out 4 ingredients for dairy-free alternatives and you’ll have a dairy-free breakfast ready to enjoy!
- Plain yogurt – replace with unsweetened applesauce or a mashed banana
- Milk – replace with dairy-free milk of your choice
- Butter – replace with melted coconut oil or avocado oil
- Chocolate chips – replace with dairy-free chocolate chips such as these
How to meal prep this baked oatmeal recipe
Meal prepping this raspberry baked oatmeal is very easy. The baked oatmeal will keep in the fridge for up to 5 days, so this makes for an easy make-ahead breakfast option. Just 15 minutes of hands-on time will have your breakfasts prepped and ready for the whole workweek. Simply make the baked oatmeal according to the instructions, then let cool completely and either:
- Cover the baking dish with a lid or foil and keep it in the fridge
- Cut into 9 equal bars, place in grab-n-go containers with a lid, keep in the fridge or freezer (more below on freezing), and serve when ready.
How to store this Raspberry Chocolate Chip Baked Oatmeal
Keep the cooled baked oatmeal in a covered container in the fridge for up to 5 days. For freezing, place either the entire pan of baked oatmeal (covered) or sliced oatmeal bars in freezer-friendly containers, and freeze for up to 3 months. To thaw, simply place in the fridge overnight or from frozen heat in the microwave for 30-second intervals until thawed and warmed all the way through.
Other heathy oat recipes:
Raspberry Chocolate Chip Baked Oatmeal
A delicious, filling, and nutritious breakfast filled with gluten-free whole grain oats, fresh raspberries, and a handful of chocolate chips, this Raspberry Chocolate Chip Baked Oatmeal has it all!
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
- Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking spray.
- In a bowl, combine the oats, chia seed, baking powder, salt, syrup, yogurt, eggs, milk, butter, and vanilla. Stir until combined.
- Fold in the raspberries and chocolate chips.
- Transfer to the prepared dish. Top with a few additional berries and chocolate chips.
- Bake for 30-35 minutes or until the center is set.
- Let sit for 10 minutes before serving.
- Top with whipped topping or yogurt and maple syrup if you please.
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Notes
* Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken before using in place of the eggs in this recipe.
Nutrition Information
- Serving Size: 1/9 of recipe
- Calories: 270
- Fat: 12 g
- (Sat Fat: 6 g)
- Sodium: 155 mg
- Carbohydrate: 35 g
- (Fiber: 2 g
- Sugar: 11 g)
- Protein: 9 g
Dietary
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I have a muffin-type pan that makes 6 mini loaves. Can I use that for this recipe? And how would I adjust temp and time? Thank you
Hi Kristian, a pan like that should work. We have not tested this recipe in a pan like this, so we don’t know the exact bake time you’ll need, however, we recommend you bake it at the same temperature (375) as written in the recipe and start checking for doneness around 25 minutes, increasing time as needed. It will probably bake slightly faster as smaller loaves vs a full pan.
I made it for a friend, and I forgot to mention to store in the fridge. She left it on the counter in the covered dish. Would you say it is still good? And if so, for how long?
★★★★★
Hi Trish, yes if she left it on the counter for a day or two, that would be fine. We do prefer to refrigerate this one, just because of the yogurt.