Baked oatmeal is a staple in our house. It is the perfect weekend breakfast because it only requires about 5 minutes of hands on time, has minimal dishes and feels really special. It also happens to be a balanced, nutritious way to start the day which is important for us because our weekends are usually filled with lots of outdoor activities that we need to be properly fueled for.
In our house this is a two person serving, but, if you wanted to use this recipe for a brunch it could easily feed four served with some eggs and a fruit salad. In addition, you could double the recipe and use it as meal prep! This bake heats up great in the microwave and once you top with with a bit of peanut butter and maple syrup you won’t even know it wasn’t made that day!
Raspberry Chocolate Baked Oatmeal
- 2/3 cup rolled oats
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3 eggs
- 1/3 cup almond milk
- 1 mashed banana
- 2 Tbsp chocolate chips
- 1/2 cup raspberries
- 1 tbsp peanut Butter
- Peanut butter and maple syrup for servin
- Preheat your oven to 400 and spray a small baking dish or cast iron with oil.
- In a large mixing bowl, mix together oats, flour, baking powder, cinnamon, and salt. Then add the eggs, milk, and mashed banana. Mix until all ingredients are well combined. Add in the chocolate chips, and raspberries, stir.
- Pour the mixture into the baking dish and swirl the peanut butter over top.
- Bake for 20-25 or until a toothpick comes out clean.
- Top with peanut butter and maple syrup to serve!
- Sub out the raspberries and chocolate chips for any flavor combo you would like! Favorites in our house are blueberries and lemon zest, or peanut butter chips and a jam swirl!
- The cast iron I use is a 7", linked here! It is the perfect size for two!
**Purchases from links on this site may provide a commission to Lettuce Thrive.
Looking for another baked oatmeal recipe? Try this no fail Pumpkin baked Oatmeal!
2 thoughts on “Raspberry Chocolate Baked Oatmeal”
Can this be stored?
Yes! Just store it in an airtight container in the fridge! It should last 2-3 days and you can heat a slice in the microwave then top it with a little maple syrup and nut butter for a quick morning breakfast! When I was a student I kept this on hand as meal prep and it kept no problem!