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.
2cups(500 ml) oat milk - dairy, soy or nut milk can be usedSee Note 2
¼cup(60 ml) maple syrup
160g(5.5 oz) raspberriesSee 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.