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Raspberry dark chocolate baked oatmeal in a bowl with yogurt and fresh raspberries

Raspberry Chocolate Chip Baked Oatmeal

This raspberry dark chocolate baked oatmeal is a super easy, hearty, make-ahead breakfast that feels just a little indulgent.
Course Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 396kcal
Author Ann Otis


  • 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.


Calories: 396kcal | Carbohydrates: 43g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 296mg | Potassium: 428mg | Fiber: 5g | Sugar: 21g | Vitamin A: 345IU | Vitamin C: 5.3mg | Calcium: 175mg | Iron: 2.5mg