Raspberry Chocolate Chip Baked Oatmeal Recipe

I’m sharing my Raspberry Chocolate Chip Baked Oatmeal, a Gluten Free Breakfast Bake featuring whole grain oats, fresh raspberries, a handful of chocolate chips and a touch of maple syrup that makes meal prep a breeze.

I’m kinda proud of this Raspberry Chocolate Chip Baked Oatmeal. It walks the line between sweet and tangy, and it is all built around gluten free rolled oats and bright fresh raspberries that burst with every bite.

You’d think chocolate would overpower it but the idea of a Chocolate Chip Oatmeal Bake keeps you guessing, like dessert for breakfast without the guilt. I bring it to weekend brunches and even weekday meal prep, people always ask for the recipe again.

It’s one of those Gluten Free Breakfast Bake wins that makes mornings easier and somehow more interesting, you’ll wanna make it more than once.

Ingredients

• Whole grain oats add fiber slow carbs and chewy texture, keep you full longer.
• Fresh raspberries bring tart juiciness vitamin C antioxidants and a bright pop.
• Semi sweet chips give sweet melty pockets a little indulgence rich chocolate.
• Eggs bind the bake add protein and structure they also make it tender.
• Plain yogurt adds creaminess tang a bit of protein and tenderness.
• Pure maple adds natural sweetness depth and that cozy caramel like note.
• Dairy or almond milk brings moisture creaminess and mild natural sweetness.
• Chopped walnuts or pecans add crunch healthy fats and a nutty aroma.

Ingredient Quantities

• 2 cups gluten-free rolled oats (whole grain)
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1 cup milk (dairy or unsweetened almond milk)
• 1/3 cup plain yogurt (greek or regular, whatever you got)
• 2 large eggs
• 1/3 cup pure maple syrup
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped walnuts or pecans (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish or line it with parchment with an overhang for easy removal.

2. In a large bowl stir together 2 cups gluten-free rolled oats, 1 tsp baking powder, 1/2 tsp fine sea salt and 1/2 tsp ground cinnamon until evenly mixed.

3. In a separate bowl whisk 1 cup milk, 1/3 cup plain yogurt, 2 large eggs, 1/3 cup pure maple syrup, 2 tbsp melted butter or coconut oil and 1 tsp vanilla extract until smooth. Room temp eggs mix better, btw.

4. Pour the wet mixture into the dry oats and stir until just combined. Dont overmix – you want everything moistened but not gummy.

5. Gently fold in about 3/4 cup fresh raspberries, 1/4 cup semi-sweet chocolate chips and 1/4 cup chopped walnuts or pecans if using. Save a few raspberries and a handful of chips to sprinkle on top.

6. Transfer batter to the prepared pan, spread it evenly and press down lightly so it packs together. Scatter the reserved raspberries, chocolate chips and nuts on top for a pretty finish.

7. Bake for 28 to 35 minutes until the top is golden and the center is set. A toothpick in the middle should come out with moist crumbs not raw batter. If edges brown too fast tent loosely with foil.

8. Let the baked oatmeal cool in the pan for 10 to 15 minutes so it firms up, then lift out with the parchment and slice into portions. It holds together better after a short rest.

9. Serve warm with a splash of milk, extra yogurt, or a drizzle more maple syrup. Great for kids and adults alike.

10. To store: refrigerate leftovers up to 4 to 5 days, or freeze individual squares up to 3 months. Reheat in microwave ~45 to 60 seconds or in a 350°F oven for 10 to 15 minutes from frozen.

Equipment Needed

1. 8×8 or 9×9 baking dish, lined with parchment for easy removal
2. Parchment paper and kitchen scissors or a knife to trim an overhang
3. Large mixing bowl for the oats and dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Whisk for blending the wet mix (or a fork if thats what you got)
6. Rubber spatula or wooden spoon to fold and scrape the batter
7. Measuring cups and spoons
8. Oven mitts and a cooling rack
9. Toothpick or skewer to check doneness

FAQ

Raspberry Chocolate Chip Baked Oatmeal Recipe Substitutions and Variations

• Rolled oats: swap for quick oats, use the same 2 cups — they soak faster and make a softer, denser bake; or pulse the oats into oat flour and use about 1 3/4 to 2 cups for a more cake like texture
• Milk: any plant milk works fine, almond, soy, oat or cashew, use 1 cup the same; or for extra creaminess use 3/4 cup milk plus 1/4 cup plain yogurt
• Eggs: make 2 flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp warm water and letting sit 5 minutes, or use 1/2 cup applesauce or 3/4 cup mashed banana for a vegan option
• Pure maple syrup: swap for honey or agave nectar at a 1 to 1 ratio, or use 1/3 cup packed brown sugar plus 2 tbsp extra milk if you need a dry sweetener instead

Pro Tips

1) Let the batter sit for 10 to 20 minutes before baking so the oats can soak up the liquid. If you want it to set faster or be more cake like, blitz half the oats into a coarse flour first and then mix — you get a nicer crumb.
2) To stop raspberries from bleeding into the whole bake, gently toss them in a spoonful of oats or a dusting of flour and pat dry. If you use frozen berries, fold them in while still mostly frozen so they dont turn the batter purple.
3) If chocolate chips keep sinking, chill them for 10 minutes or toss them in a tiny bit of oat flour before folding in. Or use chopped chocolate chunks instead, they stay put and give better pockets of melty chocolate.
4) For cleaner slices and better texture let the baked oatmeal cool at least 15 minutes, or even chill it for 30 if you want perfect squares. Reheat in a microwave with a splash of milk or pop a slice in a 350F oven to crisp the edges back up.

Raspberry Chocolate Chip Baked Oatmeal Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my Raspberry Chocolate Chip Baked Oatmeal, a Gluten Free Breakfast Bake featuring whole grain oats, fresh raspberries, a handful of chocolate chips and a touch of maple syrup that makes meal prep a breeze.

Pin

Servings

8

servings

Calories

266

kcal

Equipment: 1. 8×8 or 9×9 baking dish, lined with parchment for easy removal
2. Parchment paper and kitchen scissors or a knife to trim an overhang
3. Large mixing bowl for the oats and dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Whisk for blending the wet mix (or a fork if thats what you got)
6. Rubber spatula or wooden spoon to fold and scrape the batter
7. Measuring cups and spoons
8. Oven mitts and a cooling rack
9. Toothpick or skewer to check doneness

Ingredients

• 2 cups gluten-free rolled oats (whole grain)

• 1 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 tsp ground cinnamon

• 1 cup milk (dairy or unsweetened almond milk)

• 1/3 cup plain yogurt (greek or regular, whatever you got)

• 2 large eggs

• 1/3 cup pure maple syrup

• 2 tbsp melted butter or coconut oil

• 1 tsp vanilla extract

• 1 cup fresh raspberries

• 1/2 cup semi-sweet chocolate chips

• 1/4 cup chopped walnuts or pecans (optional)

Directions

• Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish or line it with parchment with an overhang for easy removal.
• In a large bowl stir together 2 cups gluten-free rolled oats, 1 tsp baking powder, 1/2 tsp fine sea salt and 1/2 tsp ground cinnamon until evenly mixed.
• In a separate bowl whisk 1 cup milk, 1/3 cup plain yogurt, 2 large eggs, 1/3 cup pure maple syrup, 2 tbsp melted butter or coconut oil and 1 tsp vanilla extract until smooth. Room temp eggs mix better, btw.
• Pour the wet mixture into the dry oats and stir until just combined. Dont overmix – you want everything moistened but not gummy.
• Gently fold in about 3/4 cup fresh raspberries, 1/4 cup semi-sweet chocolate chips and 1/4 cup chopped walnuts or pecans if using. Save a few raspberries and a handful of chips to sprinkle on top.
• Transfer batter to the prepared pan, spread it evenly and press down lightly so it packs together. Scatter the reserved raspberries, chocolate chips and nuts on top for a pretty finish.
• Bake for 28 to 35 minutes until the top is golden and the center is set. A toothpick in the middle should come out with moist crumbs not raw batter. If edges brown too fast tent loosely with foil.
• Let the baked oatmeal cool in the pan for 10 to 15 minutes so it firms up, then lift out with the parchment and slice into portions. It holds together better after a short rest.
• Serve warm with a splash of milk, extra yogurt, or a drizzle more maple syrup. Great for kids and adults alike.
• To store: refrigerate leftovers up to 4 to 5 days, or freeze individual squares up to 3 months. Reheat in microwave ~45 to 60 seconds or in a 350°F oven for 10 to 15 minutes from frozen.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 119g
• Total number of serves: 8
• Calories: 266kcal
• Fat: 12.1g
• Saturated Fat: 5.4g
• Trans Fat: 0.06g
• Polyunsaturated: 1.5g
• Monounsaturated: 5g
• Cholesterol: 59mg
• Sodium: 264mg
• Potassium: 263mg
• Carbohydrates: 35.6g
• Fiber: 4.1g
• Sugar: 16.3g
• Protein: 8.6g
• Vitamin A: 200IU
• Vitamin C: 3.3mg
• Calcium: 66mg
• Iron: 1.6mg