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Raspberry Chocolate Chip Baked Oatmeal

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Keyword: almond oatmeal, baked oatmeal, breakfast, chocolate chip baked oatmeal, raspberry chocolate
Servings: 9
Author: Ashlen Leonard

Ingredients

  • 2 cups quick oats
  • 2 eggs
  • 1 cup milk dairy or plant-based
  • 1 cup plain Greek yogurt
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups raspberries fresh or frozen
  • 1/3 cup chocolate chips

Instructions

  • Preheat the oven to 375℉ and prepare an 8”x8” baking dish by greasing it or lining it with parchment paper.
  • In a large bowl, mix together the milk, Greek yogurt, eggs and vanilla extract. Set aside.
  • In a medium-sized bowl, mix together the oats, brown sugar, baking powder, cinnamon and salt. Add this to the wet ingredients and stir until well combined.
  • Fold in the raspberries and chocolate chips. Pour this into the prepared baking dish and make sure it spreads out evenly.
  • Bake for 30-40 minutes or until an inserted toothpick comes out clean. Allow it to cool for 10 minutes before cutting into it and serving. Enjoy!

Notes

Substitutions

 
  • Quick oats
    • I recommend quick oats instead of large flake oats because they create a better texture and don’t crumble as much.
  • Raspberries
    • You can use fresh or frozen raspberries.
  • Milk
    • I used soy milk in this recipe but dairy, almond or oat milk would all work equally well.
 
Gluten-free version: make sure to use certified gluten-free oats.
Dairy-free version: use a dairy-free yogurt, plant-based milk and vegan chocolate chips.