White chocolate raspberry baked oatmeal basically tastes like a cookie in breakfast form. Talk about delicious! The almond extract adds the best flavor when paired with the creamy white chocolate and tart yet sweet raspberries. This is the perfect baked oatmeal for when you’re wanting one that’s a little sweeter. It’s festive and pretty and great to share! I hope you love it as much as I do!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make white 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.
- Almond milk- You can definitely substitute with cashew milk, soy milk, dairy milk, whatever milk. Doesn’t make a difference!
- 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 for this white chocolate raspberry baked oatmeal.
- Baking powder- Baking powder helps the oatmeal to rise.
- Vanilla extract- A key to any baked good in my opinion!
- Almond extract- This gives it such a good flavor! You can leave it out but I 100% suggest it!
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Fresh or frozen raspberries- I used fresh raspberries for this one. You could also substitute with cranberries or even dried cranberries. I love using the raspberries and if you use frozen, make sure not to over mix the batter or it will turn pink!
- White chocolate chips- I mean, yum and yum! White chocolate feels so festive this time of year, but feel free to use milk, dark, semi-sweet. Whatever you love.
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!
White Chocolate Raspberry Baked Oatmeal
White chocolate raspberry baked oatmeal basically tastes like a cookie in breakfast form. Talk about delicious! The almond extract adds the best flavor when paired with the creamy white chocolate and tart yet sweet raspberries. This is the perfect baked oatmeal for when you're wanting one that's a little sweeter. It's festive and pretty and great to share! I hope you love it as much as I do!
Servings 6
Equipment
- 9×9 baking pan OR regular muffin tin
Ingredients
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ cups cashew milk or any dairy or dairy-free milk
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cups quick oats
- 1 tsp baking powder
- ½ tsp sea salt
- 1 cup raspberries fresh or frozen
- ½ cup white chocolate chips plus more for topping
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, almond milk, vanilla extract, and almond extract.
- Once combined, pour in the oats, baking powder & sea salt. Mix until well combined. Mix in your raspberries and white chocolate chips.
- 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! Feel free to top with more raspberries and chocolate chips if you'd like.
- Bake for about 35-40 minutes until the center is set but still soft.
- Cut into 6-9 slices depending on your preference. I love serving mine with yogurt, 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!