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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!

  • Author: Stacie Hassing
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 bars 1x
  • Category: Breakfast, Gluten-free

Ingredients

  • 2 ¾ cups old fashioned rolled oats (285 g) (certified gluten-free if needed)
  • 1 Tbsp. chia seeds (optional) (10 g)
  • 1 tsp. baking powder
  • 1/4 tsp. fine salt
  • 1/4 cup maple syrup or honey (70 g) 
  • ½ cup plain yogurt (may substitute applesauce or banana for dairy-free) (120 g)
  • 2 whole eggs (110 g)
  • 1 ¼ cups milk of choice (300 g)
  • ¼ cup melted unsalted butter (60 g) (may substitute coconut oil for dairy-free)
  • 2 tsp. 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.

Nutrition

  • Serving Size: 1/9 of recipe
  • Calories: 270
  • Sugar: 11 g
  • Sodium: 155 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 9 g