This double chocolate chip raspberry baked oatmeal is such a fun breakfast for Valentine’s day! The combination of chocolate and berries reminds me of this holiday…but you can definitely make this baked oatmeal any time of the year! If you’ve never tried baked oatmeal before, the texture is much more like a muffin versus the hot cooked cereal you’re probably thinking of. If you’re not a fan of traditional oatmeal or want a portable, meal-prep breakfast…you should definitely give baked oatmeal a try! These chocolate raspberry baked oatmeal cups are filled with whole grains and fiber from the oats, and are just lightly sweetened with a touch of pure maple syrup (and ok…some chocolate chips too). BUT they are much lower in sugar than a traditional muffin, and overall a delicious and healthy breakfast option!
I can’t believe it’s been several months (like 4?!) since I last shared a baked oatmeal recipe with you! This apple baked oatmeal seriously reminds me of apple crisp. While apple recipes remind me of fall, thankfully apples are in season and readily available year-round, so if you haven’t tried that recipe yet you definitely should. ? I also listed other baked oatmeal flavors/recipes in this round-up meal-prep breakfast post.
Anyways, moving onto CHOCOLATE. Cause it’s February…and almost Valentine’s Day. And really just because I eat chocolate literally every.single.day. ? Here’s a bit more about the ingredients you’ll need to make this chocolate raspberry baked oatmeal!
Ingredients and Substitution Ideas:
Oats
Old-fashioned/rolled oats work best for baked oatmeal!
Cocoa Powder
This makes the chocolate flavor! I will often use half dark/dutch process cocoa for more of a dark chocolate/brownie flavor. But regular unsweetened cocoa powder works too, or you can sub in cacao powder!
Egg
I haven’t tested this with a vegan version of an egg, but you may be able to substitute a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons water and set aside a couple minutes to ‘gel’ together). While I haven’t tested a flax egg in this specific recipe, I have before with baked oatmeal (in this strawberry chocolate chip version), so I’m pretty sure it will work here as well!
Cashew Butter
Baked oatmeal needs a little bit of fat for optimum taste and texture. You have a few options here! Cashew or almond (or another nut butter) will work here, as well as melted coconut oil or butter.
Maple Syrup
I HIGHLY recommend buying and using pure maple syrup in this recipe (versus pancake syrup which isn’t real maple syrup at all). However, you can also substitute honey or agave in place of the maple syrup if you wish. If you want a sweeter baked oatmeal I’d go with 1/3 cup maple syrup or adding some granulated sugar. You don’t want to add too much of the liquid sweetener though or it might not bake/set up correctly.
Milk
Any type of milk works here! I usually use unsweetened vanilla almond milk, skim/non-fat dairy milk, or 2% milk!
Raspberries
I decided to make this chocolate baked oatmeal with raspberries, but you could also try using strawberries if you want!
Chocolate chips
Omit at your own risk. But seriously. ? this oatmeal doesn’t have a lot of sweetener in it, so those small melty sweet chocolate chips go a long way here! I used ¼ cup, which really isn’t much for the recipe. Again, if you want a sweeter chocolate baked oatmeal I’d add in ½ cup chocolate chips!!
- 2 cups old-fashioned/rolled oats
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ¼ cup cashew/nut butter OR melted coconut oil OR melted butter
- ¼ cup pure maple syrup (or honey/agave)
- 1 ½ cups milk of choice
- 1 teaspoon vanilla extract
- 6 ounces raspberries (1 container/carton; about 1 heaping cup), cut in half
- ¼-1/2 cup mini chocolate chips
- Preheat oven to 350 degrees F and spray a 12-count muffin pan with nonstick baking spray.
- In a medium bowl, mix together dry ingredients: oats, cocoa powder, baking powder, and salt.
- In a separate bowl, stir together wet ingredients until combined: egg, cashew butter (or butter), maple syrup, milk, and vanilla extract.
- Add wet ingredients to dry oat mixture and stir until combined.
- Gently fold in halved raspberries and mini chocolate chips. I topped each oatmeal cup with a raspberry too!
- Using an ice-cream scoop, evenly divide oatmeal mixture into 12 muffin cups.
- Bake at 350 degrees F for about 26-30 minutes, or until a toothpick comes out mostly clean and middle is set (my oven took 28 minutes, noting time may vary based on oven).
- Store leftovers in fridge for optimal freshness.
- These also freeze great!!
Recent Comments