Name: Raspberry Chocolate Chip Baked Oatmeal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 eggs; 3 tablespoons olive oil; 1/4 cup maple syrup; 1 1/4 cup unsweetened almond milk; Juice of 1/2 lemon; 2 1/4 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup frozen raspberries; 1/2 cup chocolate chips

You might have noticed that I don’t have as many breakfast recipes on my blog as I do for lunch or dinner.

And there’s a simple reason for that: I’m not a big breakfast person. In fact, no one in my family is.

I’m content with a quick Greek yogurt bowl or toaster waffle situation for breakfast. My kids eat easy things too: yogurt pouches, fruit, and lately, these Cinnamon Sugar Bagels.

Morning is absolutely the most chaotic time of day in our house. I’m trying to get my kids ready for school (aka begging them to please just brush your teeth), I need to get ready for work. We have very little time and breakfast still needs to be eaten.

Easy is the name of the game.

That said, there’s something equally as easy about this baked oatmeal. Yes, it requires some prep. But once it’s made, it’s ready to go for the week. And there’s something so amazing about that.

Having a nutritious, delicious baked good ready to go for breakfast? Yes please.

I used frozen raspberries in this recipe. And I think this is an important callout. Frozen fruit is often just as nutritious as fresh.

Most frozen fruit is picked and packaged at its peak, meaning it retains its flavor and nutrients. And, frozen produce is significantly less expensive than fresh.

Especially in the winter when fresh berries aren’t in season, you can buy a huge bag of frozen raspberries that will last for months. It’s an affordable way to add produce – and all of its benefits – to your diet.

Frozen fruit works really well in things like smoothies, jams, and of course, baked goods.

And these baked oats are no exception. The combination of chocolate and raspberry is absolutely divine.

Pair it with Greek yogurt or cottage cheese for some added protein, and drizzle a little maple syrup on top for some extra sweetness.

As far as easy breakfasts go, when this one is made ahead of time, it takes the cake.

Prep ingredients

Preheat the oven to 375 F. Lightly spray an 10.5 x 7.5 (or similar size) baking dish with cooking spray.

Mix wet ingredients

In a large bowl, add the eggs, olive oil, maple syrup, almond milk, and lemon juice. Whisk well until everything is thoroughly combined.

Add dry ingredients

In a separate small bowl, add the oats, baking powder, and salt. Mix to combine. Pour mixture into the large bowl with the wet ingredients and mix until everything is well combined.

Fold in rasberries and chocolate

Fold in the frozen raspberries and chocolate chips, reserving some for the top of the baked oatmeal.

Pour into baking dish

Pour the mixture into the baking dish, using a spatula to spread it evenly throughout and smooth out of the top.

Bake

Bake in the preheated oven for 40-45 minutes, until set.

Cut

Let cool completely before cutting into squares.

Serve

Serve with yogurt or maple syrup!

Notes

Eggs: Eggs help to bind the oatmeal. Don’t skip them!
Maple syrup: Maple syrup adds a little sweetness to this recipe. For something less sweet, add less maple syrup. Try 2 tablespoons.
Milk: I used unsweetened almond milk. You can use any milk of your choice – cow’s milk, oat milk, etc. will all work.
Oats: Make sure to use rolled oats (also called old-fashioned oats). If you can’t find these, quick oats are okay too.
Raspberries: Like I mentioned above, I used frozen raspberries because of their easy availability all year round. You can use fresh raspberries too. Make sure to fold them gently as both are delicate.
Chocolate chips: The raspberry and chocolate combination can’t be beat. Make sure to save some chocolate chips to add to the top of the oats before baking.
Baking tips: You can use any size baking dish for these. Just note that the cooking time may change slightly. Let the oats cook until they’re fully formed. Letting them cool completely before cutting will also help to get a smooth cut.
Storage: Store baked oats in an airtight container in the fridge for up to 5 days. You can also individually wrap each slice tightly in plastic wrap and freeze for up to 3 months.