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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!

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Servings: 9 bars 1x

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

  1. Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking spray.
  2. In a bowl, combine the oats, chia seed, baking powder, salt, syrup, yogurt, eggs, milk, butter, and vanilla. Stir until combined. 
  3. Fold in the raspberries and chocolate chips.
  4. Transfer to the prepared dish. Top with a few additional berries and chocolate chips.
  5. Bake for 30-35 minutes or until the center is set. 
  6. Let sit for 10 minutes before serving.
  7. Top with whipped topping or yogurt and maple syrup if you please.

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

© The Real Food Dietitians
Recipe By: Stacie Hassing