This raspberry dark chocolate baked oatmeal is a super easy, hearty, make-ahead breakfast that feels just a little indulgent. You can make it on a Sunday and eat it all week.
Jack has been eating Cheerios for breakfast everyday for the past year. “Mixing it up” means Apple Cinnamon Cheerios instead of Honey Nut Cheerios. That’s really as exciting as it gets for him. And it’s pretty much the same for me.
But I’ve been thinking…I have a hard time eating the same thing for lunch or dinner two days in a row, so why does breakfast get the shaft? Breakfast is supposed to be the most important meal of the day, so why did I let it get so boring?
Actually I know why. It’s already a struggle to plan a full week of dinners and lunches for the the three of us, so breakfast is the one meal I give my self a break on. But it turns out there’s another way. Baked oatmeal folks! Throw some oats and a few other ingredients together in a baking dish, put it in the oven, and in half an hour or so you have breakfast for the week. Or a really great brunch dish for a group. This raspberry dark chocolate baked oatmeal is the best.
This version features one of my all-time favorite flavor combos: raspberries and dark chocolate. But you can use whatever dried, fresh or frozen fruits you have on hand. Frozen berries are particularly great for this. They cook up into little puddles of sweet juiciness. Next time I’ll try it with Jack’s fave – bananas. Pretty sure an apple cinnamon raisin version would be a hit with him too.
With a dollop of yogurt or milk, it’s a perfectly healthy, complete breakfast. Add a bit of maple syrup or honey to make it as sweet as you like.
Raspberry Chocolate Chip Baked Oatmeal
- 2 cups rolled oats
- 1/3 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup walnuts chopped
- 1 cup raspberries fresh or frozen
- 1/3 cup semi-sweet chocolate chips
- 2 cups milk
- 1 large egg
- 3 tablespoons butter, melted
- 2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F. Butter a 2-quart baking dish.
In a medium bowl, combine oats, brown sugar, baking powder, cinnamon and salt. Stir in half of the walnuts, raspberries and chocolate. Pour into the prepared baking dish.
Using the same bowl, whisk together the milk, egg, vanilla and melted butter. Pour over oats mixture and jiggle the baking dish a bit to make sure the liquid soaks the oats.
Sprinkle the remaining nuts, raspberries and chocolate over the top. Bake for about 35 minutes. If you like, you can sprinkle a little sugar over the top and put it back under the broiler for a minute or two to caramelize.