If I had to describe these baked oats in one word- indulgent. They’re rich, fluffy, and big on chocolate flavor, with a gooey raspberry center. Even though they’re totally an acceptable breakfast, these Chocolate Raspberry Baked Oats literally taste like a dessert. I dreamed this concoction up ahead of Valentine’s Day, thinking it would be the perfect romantic breakfast that still leaves you feeling good. It’s so dang good, I’ll be eating these on a weekly rotation well past February.
Making Chocolate Raspberry Baked Oats
One of the (many, many) reasons I love baked oats is how simple they are to make. Just dump your ingredients in a blender, blend, bake, and enjoy! To make these, you’ll need:
- Oats (I use old fashioned), which you’ll pulse in a blender to make flour
- A super ripe banana (riper the better, it’ll be sweeter)
- Milk or plant milk of choice
- Nut butter (I use peanut, almond or cashew butter and all work fine)
- Cocoa powder (the unsweetened kind)
- A pinch of salt and some baking powder to help these rise and be nice and fluffy
- Chocolate chunks (you can use vegan chocolate to make these totally vegan)
- Raspberry jam for the filling (or any jam you like)
To start, you’ll put your oats in a blender and pulse them for a few seconds until they’re a fine powder. Add banana, nut butter, cocoa powder, salt, baking powder, and milk and blend until you have a smooth batter. Mix in Chocolate chips and pour batter into two greased ramekins, reserving about 1/4 cup of batter. Add 1/2 tbsp of jam of choice in the center of both baked oats, and top with left over batter. Add additional chocolate chips if desired and bake at 350 for 30-35 minutes, and enjoy warm!
Chocolate Raspberry Baked Oats
Equipment
- Blender
- Bakeware
- Oven
Ingredients
- 1 cup oats
- 1 banana medium, ripe
- 1/3 cup milk or plant milk
- 1 tbsp peanut butter or any nut butter
- 2 tbsp cocoa powder
- pinch salt
- 1/2 tsp baking powder
- 2 tbsp chocolate chunks
- 1 tbsp raspberry jam
Instructions
- Preheat oven to 350F.
- Add oats to blender and blend for ~1 minute, until finely ground into a powder. Add banana, milk, nut butter, salt, cocoa powder, baking powder and blend until smooth.
- Split batter evenly between 2 ramekins, reserving 1/4 cup batter for topping. Dot batter with chocolate chunks, and put 1/2 tbsp of jam in the center of both ramekins. Cover with remaining batter and additional chocolate chips.
- Bake for 30-35 minutes. Let cool for 3-5 minutes and enjoy warm.
