Baked oatmeal is a breakfast staple in our home, and this dark chocolate raspberry version is one of my favorites yet. After it won an Instagram poll, I knew it was worth making—and it did not disappoint. It’s cozy, lightly sweet, and perfect for busy mornings with kids. Having breakfast ready means less thinking, more coffee, and a calm start to the day!
What you need to make dark chocolate raspberry baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
- Whole milk- You can definitely substitute with almond milk, cashew milk, whatever milk you prefer. Doesn’t make a difference for this dark chocolate raspberry baked oatmeal.
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Greek yogurt- I prefer using plain greek yogurt, like Fage 5% or 2%, but you can also substitute with dairy-free if needed. You could also try substituting with melted coconut oil or neutral oil. I haven’t tested it myself, but it should still work if you need dairy-free!
- Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs.
- Baking powder- Baking powder helps the oatmeal to rise.
- Vanilla extract- A key to any baked good in my opinion!
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Raspberries– You can use fresh or frozen raspberries. Both work wonderfully.
- Chocolate chips- I love adding chocolate chips for a little extra sweetness and to make it taste like dessert. I love these chocolate chips to keep the sugar down a bit!
Tips for making it:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer.
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
- You can make this recipe in a single pan or into 12 regular sized muffin cups. I’d use either a size like 9×9, 11×7 but nothing much bigger! Just adjust your cook time!
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Alright, let’s get to making the recipe! Enjoy!
Dark Chocolate Raspberry Baked Oatmeal
Baked oatmeal is a breakfast staple in our home, and this raspberry dark chocolate version is one of my favorites yet. After it won an Instagram poll, I knew it was worth making—and it did not disappoint. It’s cozy, lightly sweet, and perfect for busy mornings with kids. Having breakfast ready means less thinking, more coffee, and a calm start to the day!
Servings: 9
Ingredients
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ cups whole milk or dairy-free milk
- 1 tsp vanilla extract
- 3 cups quick oats
- 1 tsp baking powder
- ½ tsp sea salt
- 1 cup raspberries frozen or fresh
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, milk, and vanilla extract.
- Once combined, pour in the oats, baking powder & sea salt. Mix until well combined. Gently fold in the raspberries and chocolate chips. Reserve a few for topping if you'd like!
- Pour into a greased 9×9 baking pan. You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too!
- Bake for about 30-35 minutes until the center is set but still soft.
- Cut into 6-9 slices depending on your preference. I love serving mine with yogurt, more fruit, and peanut butter! Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
Damnnn that looks heavenly :O
It’s definitely a new favorite! Thank you so much!
I love your recipes and couldn’t wait to try this one out! It turned out tasty, but I used coconut oil and when I pulled it out of the oven there was a lot of excess oil that had come to the top that I drained off. Is it possible to use less oil and have the recipe still work?
Thank you!!
Hi! Oh no, that’s no good! So sorry about that! I’m thinking you could decrease the coconut oil to 1/4 cup and then increase the milk to 2 cups! Not sure exactly how it would work since I haven’t tested it myself, but I think it would work 🙂
This might be my fave baked oatmeal recipe ive made! And ive made a lot of them 🙂
Oh my goodness, thank you so much for this review! That makes me so happy!!