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!