Double Chocolate Chip Raspberry Baked Oatmeal
 
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This chocolate raspberry baked oatmeal is such a fun breakfast for Valentine’s day! The combination of chocolate and berries reminds me of this holiday…but can definitely make this baked oatmeal any time of the year! 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!
Author:
Recipe type: Breakfast
Cuisine: Whole-Grain, Gluten-Free
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F and spray a 12-count muffin pan with nonstick baking spray.
  2. In a medium bowl, mix together dry ingredients: oats, cocoa powder, baking powder, and salt.
  3. In a separate bowl, stir together wet ingredients until combined: egg, cashew butter (or butter), maple syrup, milk, and vanilla extract.
  4. Add wet ingredients to dry oat mixture and stir until combined.
  5. Gently fold in halved raspberries and mini chocolate chips. I topped each oatmeal cup with a raspberry too!
  6. Using an ice-cream scoop, evenly divide oatmeal mixture into 12 muffin cups.
  7. 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).
  8. Store leftovers in fridge for optimal freshness.
  9. These also freeze great!!
Recipe by Audra's Appetite at https://audrasappetite.com/chocolate-raspberry-baked-oatmeal/