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Raspberry Chocolate Chip Baked Oats

Raspberry chocolate chip baked oats in a ramekin with handles.
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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!

Ingredients

Scale
  • 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)

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 2nd 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

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

Find it online: https://thatspicychick.com/raspberry-chocolate-chip-baked-oats/