I made chocolate raspberry baked oatmeal for Valentine’s Day week. Chocolate-flavored baked oatmeal is always awesome, and I really love that combination of berries + chocolate.
Baked oatmeal probably reheats well, but I’ve never reheated it. I just grab it right out of the fridge and eat it cold; it’s like cake for breakfast and it’s super filling. Oatmeal keeps me going for hours because whole grains are highly satiating.
Grab & go breakfasts are important to me, because if I didn’t have breakfast meal prepped and ready in the fridge, I wouldn’t eat it.
Chocolate Raspberry Baked Oatmeal
Servings: 7
Calories: 444kcal
Ingredients
- 1½ cups unsweetened applesauce
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 egg
- ¼ cup liquid egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups milk of your choice
- 3 cups uncooked old fashioned oats
- ½ cup chocolate chips
- 10 ounces fresh or frozen raspberries
Instructions
- Preheat the oven to 375 °F . Lightly spritz a 9×13-inch baking dish with nonstick spray.
- Whisk together the applesauce, sugar and cocoa powder
- Use the whisk to beat in the egg and egg whites.
- Whisk in the vanilla extract, baking powder and salt
- Stir in the milk
- Stir in the oats
- Stir in the chocolate chips and raspberries.
- Bake at for about 45 minutes at 375 °F. If you're using frozen raspberries, you may need to bake the oatmeal for up to 1 hour. Keep an eye on it! Oatmeal is done when the edges are golden-brown and a knife or toothpick inserted into the center comes out clean.
