My Baked Raspberry Chocolate Chip Oatmeal is a great way to start the day. This is a healthy, make-ahead breakfast that the whole family will enjoy. The Baked Oatmeal is filled with fragrant, fresh raspberries along with some chocolate chips for extra luxuriousness, plus orange zest and vanilla for bright flavour. It is so easy to make that it’s suitable for busy weekdays but also freezes well, so is ideal to have on hand.
You will love this Baked Raspberry Chocolate Chip Oatmeal because:
- It contains just a few simple ingredients, all of which are readily available.
- Baking the oats in the oven is a great, hands-off way to prepare oatmeal.
- There is no culinary skill required – all you need to do is combine the ingredients in one bowl, add to an ovenproof dish, top with the raspberries and bake.
- It is an easily made, healthy breakfast that is egg-free, refined sugar-free and vegan. Use certified gluten-free oats if required, and leave out the flaked almond topping for a nut-free version.
- This is a great recipe for meal prep. I like to make a batch on the weekend and freeze some for busy weekday mornings.
- The Baked Raspberry Oatmeal is almost cake-like but with texture from the rolled oats, complemented by the delicious, sweet flavour of raspberries and chocolate chips, but in a healthy breakfast form.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled Oats – we use old-fashioned, budget-friendly, Rolled Oats for this recipe. They are a whole grain, complex carbohydrate and a good source of dietary fibre. Use certified gluten-free oats if required.
Chia seeds – they help to bind the mixture together. You can use black or white. These tiny seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre.
Baking powder – is a raising agent which helps lift and lighten the Baked Raspberry Chocolate Chip Oatmeal.
Orange zest – the aromatic, flavourful zest perfectly complements the raspberries. Be sure to use just the orange part and avoid the bitter white pith.
Milk – use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you don’t need the oats to be vegan.
Maple syrup – we use a small amount of pure maple syrup to sweeten the oats. If you prefer more sweetness, you could add extra maple syrup when serving. Honey can also be used.
Vanilla – for the best flavour use vanilla that is naturally extracted.
Chocolate chips – we have used dark chocolate chips.
Raspberries – I have used fresh raspberries for this recipe. Raspberries are full of beneficial nutrients. They contain a large amount of dietary fibre, along with health-benefiting antioxidants, vitamins and minerals.
Coconut oil – to lightly grease the baking dish.
How to Make Baked Chocolate Chip Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine the dry ingredients:
In a large bowl, add the oats, chia seeds, baking powder and orange zest and mix to combine.
2 – Add the wet ingredients:
Add the milk, vanilla, maple syrup and chocolate chips and mix well.
3 – Pour into the prepared dish:
Pour the mixture into the prepared baking dish.
4 – Top with raspberries and bake:
Distribute the raspberries evenly on the top of the oatmeal, and bake in your preheated oven for approximately 35 minutes. Set the Baked Raspberry Oatmeal aside for 10 minutes before serving. This will make them easier to cut.
Tips for success and FAQs:
This healthy, delicious Baked Raspberry Chocolate Chip Oatmeal is a great way to start the day. It is nourishing and satisfying.
It has a moist, slightly chewy texture from the rolled oats. It’s almost like eating cake for breakfast – but it’s healthy!
It is important to not overcook the oats, or they will become dry. Bake until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Raspberry Chocolate Chip Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
Yes, they can. Allow the Baked Raspberry Chocolate Chip Oatmeal to cool, before cutting it into 6 bars. If you want to freeze individual bars, wrap each one in clingfilm and then in foil or place in an airtight container to prevent freezer burn. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. They can be frozen for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the oatmeal on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
Enjoy the Baked Raspberry Chocolate Chip Oatmeal as it is or add toppings to suit your taste.
For this recipe, I like to use a topping of plain yoghurt for extra creaminess, flaked almonds for crunch and additional fresh raspberries.
You could also try the following:
- Toasted shredded coconut.
- Coconut yoghurt.
- Additional chocolate chips.
- A sprinkle of orange or lemon zest.
This Baked Raspberry Chocolate Chip Oatmeal is both nourishing and easy to make. Keep some in the fridge or store some in the freezer – it’s certain to become a family favourite. They are versatile; eat them warm or cold, with or without toppings. And if you’re planning a brunch party, they are ideal. Make a batch or two in advance and reheat just before serving.
I hope that you will enjoy this delicious recipe!
Alex xx
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Baked Raspberry Chocolate Chip Oatmeal
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 ½ cups (200 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 1
- 1 teaspoon baking powder
- 2 teaspoon orange zest
- 2 teaspoon vanilla extract
- ½ cup (80 g) dark chocolate chips
- 2 cups (500 ml) oat milk – dairy, soy or nut milk can be used See Note 2
- ¼ cup (60 ml) maple syrup
- 160 g (5.5 oz) raspberries See Note 3
- coconut oil – for greasing the baking dish.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a large bowl, add your rolled oats, chia seeds, baking powder and orange zest and stir.
- Add the milk, maple syrup, vanilla and chocolate chips to the dry ingredients, and mix to combine.
- Pour the mixture into your prepared baking dish. Top with the raspberries, ensuring they are evenly distributed.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Raspberries: I have used fresh raspberries, but you could also use frozen. You may need to add 5 minutes to the cooking time. The oatmeal may be a little flatter but will taste delicious all the same.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Susan L
So delicious! Saw this recipe on Pinterest and knew it was a must try for me! I love the combination of raspberry and chocolate. I have made this a few times now trying all different kinds of chocolate chip flavors and it always turns out perfect. Thanks!
Alexandra
Hi Susan, thank you so much for your lovely comments on the Baked Raspberry Chocolate Chip Oatmeal. I am delighted that you enjoy it and appreciate that you took the time to let me know. 🙂