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Home » Blog Archives » Breakfast

Chocolate Raspberry Baked Oatmeal

February 18, 2024 Filed Under: Breakfast

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healthy chocolate raspberry baked oatmeal

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.

Print Recipe

Chocolate Raspberry Baked Oatmeal

Prep Time10 minutes mins
Cook Time42 minutes mins
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.

More Breakfast Recipes

  • Monster Trail Mix Baked Oatmeal
  • Bananas Foster Baked Oatmeal
  • Whole Grain Corn & Flax Muffins
  • Samoa Cookie Baked Oatmeal

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Hello, world!

I’ve always liked cooking, but we used to eat crap a lot — like buttery mashed potatoes, creamy sauces and rich desserts. Then, my husband had a heart attack at age 38, and it was a terrifying wake-up call! Not wanting to leave our children fatherless, we knew we had to make a major change. Following his heart attack, we needed to cut sodium, sugar, saturated fats (you know, most of our favorite foods!)
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