Raspberry Chocolate Chip Baked Oats

These Raspberry Chocolate Chip Baked Oats are easy to make, boast an incredible vanilla cake flavor and a soft, fluffy cake-like texture! They’re a healthy breakfast that’s high in protein and fiber, made with all things good for you and meal prep friendly too!

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Raspberry Chocolate Chip Baked Oats are my latest favorite TikTok baked oats inspired creation and it’s safe to say I am OBSESSED! 

They’re easy to make, nutritious, delicious and high in protein (31 grams) and fiber. Oh, and they taste just like CAKE!

These Raspberry Chocolate Chip Baked Oats features:

• Heart-healthy blended wholegrain rolled oats. 
• Cake pop/batter flavored protein powder for that incredible vanilla cake flavor plus a good dose of protein to start off your morning right.
• Refreshing pops of sweet-tart juicy raspberries. They balance out the sweetness beautifully and are a fiber powerhouse!
• Sugar-free milk chocolate chips. Because chocolate = lyfe. 🫶

There’s no banana, flour, refined sugar, butter or yogurt in them. They also can be customized to your liking and are make ahead and meal prep friendly to boot!

If you love baked oatmeal for one recipes, try my raspberry white chocolate baked oats and banana bread baked oats!

Ingredient Notes and Substitutes

• Old Fashioned Rolled Oats: Use gluten-free oats if needed. Or you can use store-bought oat flour instead, which won’t need to be blended up. 
• Cake Pop/Cake Batter Protein Powder: I used PEScience Cake Pop Select Protein, which is a whey-casein blend protein powder. I recommend using either whey-casein, casein or a whey protein for this recipe. While a plant-based protein will work, you may need to add 1-2 tablespoon more milk as it tends to absorb more liquid than whey and whey-casein protein. Substitute with vanilla protein powder and add ¼ teaspoon of cake batter extract to yield a similar vanilla cake batter flavor.
• Baking Powder: To make our baked oats rise during baking.
• Unsweetened Apple Sauce: Acts as a binding ingredient and makes these Raspberry Chocolate Chip Baked Oats ultra-moist! You can substitute with half a small banana instead (about 50 grams), but I prefer the texture of baked oats made with apple sauce. 
• Liquid Egg Whites: Another binding ingredient that helps the baked oats rise and also makes them soft and fluffy. I recommend using liquid egg whites from a carton as it’s more convenient than cracking an egg and separating the whites from the yolk. Using just the whites makes these baked oats high in protein but lower in calories and fat than if you were to use a whole egg. That said, a whole egg can certainly be used if preferred. 
• Unsweetened Almond Milk: Or use any type of plant-based or regular milk. 
• Brown Sugar Replacement: I used Swerve Brown Sugar which is sugar-free and calorie-free sweetener made from erythritol. It is a natural sweetener that does not contain preservatives or artificial flavors. A granulated white sugar replacement or golden sugar replacement such as the one from Lakanto brand can be used instead too. Other options are sweeteners made from monkfruit or stevia. Or you can use coconut sugar, regular brown or white sugar if you prefer.
• Raspberries: I prefer to use fresh raspberries as frozen ones tend to “bleed” as they thaw. If using frozen, you may need to bake for a few extra minutes to avoid having too many wet spots where the raspberries are within the baked oats.
• Sugar-free Milk Chocolate Chips: I use ChocZero brand but Lily’s milk chocolate style baking chips and Pascha brand taste great and are of high quality too. Feel free to use more or less as desired. Substitute with regular milk chocolate chips if preferred.

Full ingredient list and amounts are in the recipe card below.

How to Make Raspberry Chocolate Chip Baked Oats

1. Combine the dry ingredients. Use a mini blender (Blend Jet, Nutribullet, or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl stir in the remaining dry ingredients – protein powder and baking powder.

2. Add the wet ingredients. Stir in the wet ingredients – the apple sauce, milk, egg whites and brown sugar – until thoroughly combined.

3. Add the mix-ins: Stir in most of the raspberries and chocolate chips (reserve a few pieces of both for the topping).

4. Assemble. Pour the batter into a lightly greased ramekin or oven-safe bowl or dish. Top with the remaining raspberries and milk chocolate chips.

5. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 3 for 26-30 minutes or until the edges have set and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5-10 minutes.

6. Enjoy! Dig in and enjoy warm! 

Or you can cover once completely cool and store in the fridge for later. Reheat in the microwave when ready to eat. 

Full detailed instructions are in the recipe card below.

Variations

• Make it vegan. Use a plant-based protein powder, dairy-free chocolate chips, and a flax egg (¾ tablespoon of ground flaxseed + 1 and ¾ tablespoons water to make a replacement for approximately 40 grams of liquid egg whites). Use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powders.
• Use an unflavored protein powder. Add ½ teaspoon cake batter extract and ¼ teaspoon vanilla extract to yield a similar flavor.
• Use different chocolate chips. White, dark, peanut butter, etc. 
• Add nuts. Chopped pistachios, walnuts, almonds, hazelnuts, pecans, etc. will all taste fantastic in these Raspberry Chocolate Chip Baked Oats!  
• Use different fruit. Strawberries, blueberries, blackberries, cherries, apricots, etc. 
• Make it gluten-free. Be sure to use gluten-free certified rolled oats and ensure that the protein powder you’re using is gluten-free.
• Omit the protein powder. Use more blended oats (60 grams) or oat flour instead of 40 grams.

FAQs

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Raspberry Chocolate Chip Baked Oats

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Easy to make, healthy and filling, these Raspberry Chocolate Chip Baked Oats are high in protein and taste just like cake! They’re meal prep friendly and can be enjoyed throughout the week as a nutritious breakfast, snack or dessert!

• Author: Lavina
• Prep Time: 10
• Cook Time: 26
• Total Time: 36 minutes
• Yield: 1 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 spray Cooking Oil Spray
• 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
• 25 grams / ≈ ¼ cup Cake Pop / Cake Batter Protein Powder (or vanilla flavored, I used PEScience Cake Pop Select Protein, a whey-casein blend – note 2)
• 2 grams / ½ TSP Baking Powder
• 50 grams / 3 TBSP + 1 TSP Unsweetened Apple Sauce
• 40 grams / 2 TBSP + 2 TSP Liquid Egg Whites (best to use from a carton)
• 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
• 8 grams / 2 TSP Brown Sugar Replacement (I used Swerve Brown Sugar – note 3)
• 45 grams / ≈ ⅓ cup fresh or frozen Raspberries (note 4 – reserve 4–5 small pieces for the topping)
• 10 grams / ≈ 1 TBSP Sugar-free Milk Chocolate Chips, or use more to taste (I used ChocZero brand)

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Instructions

1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin with cooking oil spray and use your fingers or a pastry brush to coat the inside. (This prevents you from using more oil than necessary to create a nonstick coating.)
2. Combine the dry ingredients: Use a mini blender (Blend Jet, Nutribullet, or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the cake pop powder and baking powder. Mix well to combine.
3. Add the wet ingredients: Add the unsweetened apple sauce, unsweetened almond milk, liquid egg whites and granulated brown sugar replacement. Mix well until thoroughly combined.
4. Add the mix-ins: Stir in most of the raspberries and chocolate chips (reserve a few pieces of each for the topping).
5. Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries and chocolate chips. Allow to rest for 5-10 minutes so that the oats absorb some of the liquid.
6. Bake: Bake on the 2^nd rack from the top of the oven (note 5) for 26-30 minutes or until the edges set and a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
7. Serve: Enjoy warm. Or cool completely before wrapping tightly with a sheet of aluminum foil and storing in the fridge. Enjoy within 3-4 days.

Equipment

ChocZero Milk Chocolate Chips

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12 oz. Mini Cocotte with Handles

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PEScience Cake Pop protein powder

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Notes

1. Old Fashioned Rolled Oats. You can use store-bought oat flour instead which is already fine ground and doesn’t need to be blended.
2. Cake Pop/Cake Batter Protein Powder. If you don’t have a cake flavored protein powder, use vanilla protein powder and add ¼ teaspoon cake batter extract. If using an unflavored protein powder, add ½ teaspoon cake batter extract and ¼ teaspoon vanilla extract. You can use a whey-casein blend, casein, whey or plant-based protein powder. You may need 1-2 tablespoons more milk if using a plant-based protein powder.
3. Brown Sugar Replacement. I used Swerve Brown Sugar which is sugar-free and calorie-free sweetener made from erythritol. It is a natural sweetener that does not contain preservatives or artificial flavors. A granulated white or golden sugar replacement such as the one from Lakanto brand can be used instead too. Other options are sweeteners made from monkfruit or stevia. Or you can use coconut sugar, regular brown or white sugar if you prefer.
4. Raspberries: I use fresh, but frozen will work too. You will need to bake for an extra few minutes if using frozen to ensure there are no wet spots within the baked oats.
5. Baking time and oven placement tips. If your oven is on the smaller side, bake on the center rack for 26-30 minutes for a cake-like texture. If you have a large oven like me, baking on the 2nd rack from the top is best due to the small size of the ramekin. It ensures that the center will be fully cooked within 26-30 minutes. Avoid baking longer than 30 minutes as it may result in a dryer texture.
6. Blended baked oats method. To save time and if you’re not particular about losing some of the ingredients that’ll get stuck in the blender, you can opt for the viral TikTok style blended oats method. Blend the oats into a fine flour first, then add the rest of the ingredients except the raspberries and milk chocolate chips and blend until smooth. Stir in most of the raspberries and chocolate chips then pour into the greased ramekin. Assemble and bake as indicated in steps 5 and 6 in the recipe.
7. Meal prep. Multiply the recipe ingredients by the number of servings you’d like to make. Click the ‘2x’ or ‘3x’ buttons at the top of the recipe card to make 2 or 3 servings respectively. Mix all the ingredients in a large bowl before folding in the raspberries and milk chocolate chips. Then divide the batter evenly into oven-safe ramekins or bowls. Add the reserved raspberries and chocolate chips and bake as indicated. Once completely cool, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and consume within 3-4 days. When ready to eat, reheat on high in the microwave for 1 minute to 1 minute and 10 seconds or until warm throughout. Note that these baked oats taste best when consumed within 3 days.
8. To freeze. Cool completely, then run a knife along the edges to unmold the baked oats from the ramekin. Wrap with cling wrap or a small sheet of aluminum foil and place in a freezer-safe airtight container. You can freeze baked oats for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until warm throughout.
9. See ‘Variations’ section if you would like to customize these baked oats or make them vegan.

Nutrition

• Serving Size: 1 ramekin
• Calories: 378
• Sugar: 8.2g
• Sodium: 659.8mg
• Fat: 8.9g
• Saturated Fat: 3.6g
• Unsaturated Fat: 0.2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 12.8g
• Protein: 31.2g
• Cholesterol: 38.6mg

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