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!