Raspberry White Chocolate Baked Oats
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This Raspberry White Chocolate Baked Oats recipe is easy to make, delicious and boasts an incredible moist cake-like texture! It’s a healthy high protein and fiber breakfast that you’ll love and is made with all things good for you!
Raspberry White Chocolate Baked Oats – easy, healthy, delicious and tastes just like CAKE!
Can’t stop, and won’t stop with different flavor combos for baked oats because I am addicted to them and LOVE having them for breakfast! I also love adding protein powder to my baked oats as it helps you get a good dose of protein right away in the morning. It also helps keep you full longer and fueled for a busy work day! This particular recipe boasts 30 grams of protein!
These raspberry white chocolate baked oats are made without banana, butter and yogurt. Using unsweetened applesauce results in an incredibly soft and moist cake-like texture. More importantly, raspberry and white chocolate are a match made in heaven. It’s hard to believe this is a healthy breakfast but it’s made with all sorts of good-for-you ingredients.
BESTEST PART (for me) about them? They can be made ahead and stored in the fridge. Considering I can’t operate heavy machinery like an oven in the morning without coffee AND eating breakfast first, this is a real WIN. Just pop it into the microwave to reheat the next morning and enjoy your delicious and nutritious baked oats breakfast!
By the way, I’m planning on releasing an eCookbook with recipes for savory and sweet high-protein breakfasts and healthy sweet treats. It will include a lot of the overnight oats, baked oats, shakes, ice creams and other high protein desserts that you’ve been seeing on my Instagram stories. Stay tuned for more news on the release date!
For now, enjoy these raspberry white chocolate baked oats and check out my banana bread baked oats too if you love banana bread!
Why This Recipe Works
- Easy to make. Blend the oats, mix everything, assemble in a ramekin and bake! Simple, straightforward and easy-peasy!
- High in protein in fiber. Vanilla protein powder gives these raspberry white chocolate baked oats a hefty boost of protein. Raspberries are a fiber powerhouse and great for your digestive health. Combined together, these baked oats make an excellent breakfast that will keep you full and fueled for hours.
- Incredibly moist and tastes like cake! Unsweetened apple sauce naturally sweetens these baked oats gives them an out of this world ultra-moist cake-like texture! It feels like you’re eating cake for breakfast but instead, you’re fueling your body with all sorts of good-for-you ingredients!
- Delicious flavor combo. The sweet and tart raspberries balance out the sweetness from the white chocolate. This flavor combo is a match made in heaven!
- Fantastic for meal prep. You can multiply the ingredients to make the number of servings you like for the week and store in the fridge!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats: Use gluten-free if needed. You can also use store-bought oat flour instead since we’ll be blending up the oats.
- Vanilla Protein Powder: Either a whey, whey-casein or plant-based vanilla protein powder will work. I’ve used Rule 1 Vanilla Crème protein powder here which is a whey protein powder.
- Ground Cinnamon: Just a pinch to add some warming tones to these baked oats.
- Baking Powder: To help our baked oats rise in the oven.
- Unsweetened Apple Sauce: Our binding ingredient. I prefer using it over banana in baked oats. It helps make everything ultra-moist and taste like a cake!
- Unsweetened Almond Milk: Or use any plant-based or regular milk of your choice.
- Liquid Egg Whites: Egg whites help the baked oats rise and also helps to make them moist. I use liquid egg whites from a carton which is convenient for baking needs. You simply need to pour it out as opposed to crack an egg and separate the egg whites from the yolk. Using just the egg whites keeps this recipe high in protein but lower in calories and fat than if you were to use a whole egg. That said, a whole large egg can absolutely be used instead if you prefer.
- Sugar-free Maple or Pancake Syrup: I used Walden Farms pancake syrup which is both calorie-free and sugar-free. Use any other sugar-free maple or pancake syrup, or pure maple syrup or agave nectar if you like instead.
- Raspberries: I’ve used fresh raspberries and recommend it over frozen raspberries as the latter “bleeds” as it thaws and can add too much liquid to the batter. That said, frozen raspberries will work in a pinch too. Just be aware that the baked oats will be more wet in some spots and may need a couple of extra minutes in the oven.
- Almonds: I used whole almonds and sliced them. You can use store-bought sliced almonds instead if preferred. They’ll be available in the baking aisle.
- Sugar-free White Chocolate Chips: I like ChocZero brand, but I’ve heard Lily’s white chocolate style baking chips and Pascha brand are of excellent quality and taste too. You can also use sugar-free white chocolate squares from a bar or slab instead. Use more or less as per your preference and. You can use regular white chocolate chips if preferred.
- Granulated Sugar-free Sweetener: I used Wholesome Zero Sugar which is made from erythritol. Swerve sugar replacement which is also made from erythritol and sweeteners made from monkfruit (Natvia) or stevia are also great options. You can also just use regular white granulated sugar if you prefer.
Full ingredient amounts are in the recipe card below.
How to Make Raspberry White Chocolate Baked Oats
1. Combine the dry ingredients. Blend the oats into a fine flour using a mini (Blend Jet, Nutribullet, etc.) or regular sized blender or food processor. Transfer to a medium bowl stir in the remaining dry ingredients.
2. Add the wet ingredients. Stir in the wet ingredients and mix well until thoroughly combine.
3. Add the mix-ins. Add most of the raspberries (reserve a few pieces for the topping) and half of the sliced almonds and white chocolate chips. Mix gently to combine.
4. Assemble. Pour the batter into a lightly greased ramekin or oven-safe bowl or dish. Sprinkle the granulated sugar-free sweetener on top and decorate with the remaining raspberries, sliced almonds and white chocolate chips.
5. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 3 for 26-30 minutes the edges have set and a toothpick inserted into the center comes out clean. The top will have risen and it should be light golden brown in color. Cool on a wire rack for 5-10 minutes.
Enjoy! Enjoy warm or at room temperature.
Or you can cover once completely cool and store in the fridge and reheat in the microwave when ready to eat.
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Wash and pat-dry fresh raspberries first. This will give them time to air dry while you prepare the rest of the baked oats. They won’t be wet when the time comes to incorporate them in the batter, which can lead to soggy and “wet spots” in the baked oats.
- Grease your ramekin. Use a pastry brush or your fingers to coat the inside instead of spraying to coat. This ensures you don’t use more oil than you need to create a nonstick coating.
- Use a large enough ramekin or oven-safe bowl. A 12 or 14-ounce ramekin works best as an 8-ounce one may take a longer time to cook through in the oven. You don’t want the baked oats to be in the oven too long as the texture may become too dry.
- Leave the assembled oats to set before baking. The oats will absorb some of the liquid as the batter sits in the ramekin. This results in a better cake-like texture and ensures that the oats aren’t soggy or wet in the center.
- Baking time and oven tips. If you have an oven 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. This ensures the center cooks within 30 minutes. Avoid baking longer than 30 minutes as it will result in a dryer texture.
- Meal prep option. Multiply the recipe ingredients by the number of servings you’d like to make. Use a large bowl to mix the ingredients before stirring in the raspberries, white chocolate chips and almonds. Divide the batter evenly into oven-safe ramekins or bowls and assemble and bake as indicated. Once completely cool, wrap each ramekin tightly with a sheet of aluminum foil or cling wrap and store in the fridge for up to 4-5 days.
Variations
- Skip the chocolate. Use more nuts instead of white chocolate chips if you don’t like having chocolate in your breakfast.
- Use different nuts. Chopped pecans, pistachios, walnuts, macadamias, hazelnuts or any other type of nuts will all taste delicious in this raspberry white chocolate baked oatmeal for one.
- Make it nut-free. Use more white chocolate chips instead.
- Use unflavored protein powder. Add 5-10 drops of Vanilla Flavo Drops or other zero calorie vanilla flavored drops, or ½ teaspoon vanilla extract if doing so.
- Add vanilla. Add ¼ TSP vanilla extract or Vanila Flavo Drops if you prefer these baked oats to have more warming vanilla flavors.
- Make it vegan. Use a plant-based (not whey or casein) protein powder, a flax egg (¾ tablespoon of ground flaxseed + 1 ¾ tablespoon water to make about 40 grams of egg white), and vegan white chocolate chips. Use 79ml / ⅓ cup unsweetened almond milk – plant-based protein powders absorb more liquid than whey-based protein powders.
- Make it gluten-free. Use gluten-free certified old fashioned rolled oats. Make sure that the protein powder you’re using is gluten-free too.
- Omit the protein powder. Use and blend more oats (60 grams) or oat flour instead and add vanilla flavored drops or extract.
FAQs
You can make these baked oats up to 4-5 days in advance. Note that it tastes best when consumed within 3 days.
Once the baked oats have completely cooled after baking, wrap tightly in a sheet of foil and store in the fridge for up to three days. When ready to eat the next day, reheat on high in the microwave for 1 minute to 1 minute 15 seconds on high or until warm throughout.
Use unsweetened apple sauce or Greek yogurt to make baked oats without a banana. Personally, I like the texture of baked oats that are made with unsweetened apple sauce. It’s more cake-like.
Once completely cooled, 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. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until warm throughout.
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More High Protein Breakfasts
Raspberry White Chocolate Baked Oats
This Raspberry White Chocolate Baked Oats recipe is an easy to make healthy high protein breakfast that has an incredible moist cake-like texture!
- Prep Time: 10
- Cook Time: 29
- Total Time: 39 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 1 spray Cooking Oil Spray
- 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
- 20 grams Vanilla Protein Powder (whey, whey-casein or plant-based – note 2)
- ¼ TSP ground Cinnamon
- 2 grams / ½ TSP Baking Powder
- 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
- 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
- 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites
- 7.5ml / ½ TBLS Sugar-free Maple or Pancake Syrup (such as Walden Farms pancake syrup, or use regular maple syrup)
- 45 grams / ≈ ⅓ cup fresh Raspberries (reserve 4–5 pieces for the topping)
- 5 grams / 3 pieces unsalted raw Almonds – sliced, divided
- 10 grams / ≈ 1 TBLS Sugar-free White Chocolate Chips – or use more to taste, divided (I used ChocZero brand)
- 2 grams / ½ TSP granulated Sugar-free Sweetener (I used Wholesome Zero Sugar – note 3)
Instructions
- Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Lightly grease a 12 or 14-ounce (12cm) ramekin or oven-safe bowl with 1 spray cooking oil spray. (Pro-tip: Use your fingers or a pastry brush to coat the inside instead of spraying to coat. This prevents you from using more oil than you need to create a nonstick coating.)
- 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 vanilla protein powder, ground cinnamon and baking powder. Mix well to combine.
- Add the wet ingredients: Add the unsweetened apple sauce, unsweetened almond milk, liquid egg whites and maple syrup to the bowl and mix well until thoroughly combine.
- Add the mix-ins: Stir in most of the raspberries (reserve 4-5 small pieces for the topping) and half of the sliced almonds and white chocolate chips.
- Assemble: Pour the batter into the prepared ramekin and sprinkle the granulated sugar-free sweetener on top. Decorate the top with the remaining raspberries, sliced almonds and white chocolate chips. Allow to rest for 5-10 minutes so that the oats absorb some of the liquid and the batter “sets”.
- Bake: Bake on the 2nd rack from the top of the oven (note 4) for 26-30 minutes or until the edges set and a toothpick inserted into the center comes out clean. The top will have risen and the baked oats should be light golden brown. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
- Serve: Enjoy warm or at room temperature. Or cool completely before wrapping tightly in a sheet of aluminum foil and storing in the fridge. Enjoy within 3-5 days.
Equipment
Lily’s White Chocolate Style Baking Chips
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Rule 1 Vanilla Crème protein powder
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- Old Fashioned Rolled Oats. If preferred, use store-bought oat flour which is already fine ground and doesn’t need to be blended.
- Vanilla Protein Powder. Use whey, whey-casein or plant-based vanilla protein powder. I’ve used Rule 1 Vanilla Crème protein powder which is a whey-based. If using an unflavored protein powder, add 5-10 drops of Vanilla Flavo Drops or other zero calorie vanilla flavored drops, or ½ teaspoon vanilla extract. If you prefer to not use protein powder, use more blended oats (60 grams) or store-bought oat flour and add vanilla flavored drops or extract.
- Granulated Sugar-free Sweetener. I used Wholesome Zero Sugar which is made from erythritol. Swerve sugar replacement which is also made from erythritol and sweeteners made from monkfruit (Natvia) or stevia are also great options. You can also just use regular white granulated sugar if you prefer.
- Baking time and oven tips. If you have an oven 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. This ensures the center cooks within 30 minutes. Avoid baking longer than 30 minutes as it will result in a dryer texture.
- Blended baked oats method. If you’re short on time and aren’t 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, white chocolate and almonds and blend until smooth. Stir in most of the raspberries, white chocolate chips and chopped almonds then pour into the greased ramekin. Assemble and bake as indicated in steps 5 and 6 in the recipe.
- Meal prep option. Multiply the recipe ingredients by the number of servings you’d like to make. You can click the ‘2x’ or ‘3x’ buttons at the top of the recipe card for 2 or 3 servings. Use a large bowl to mix the ingredients before stirring in the raspberries, white chocolate chips and almonds. Divide the batter evenly into oven-safe ramekins or bowls and assemble and bake as indicated. Once completely cool, cover each ramekin tightly with a sheet of aluminum foil or cling wrap. Store in the fridge for up to 4-5 days. When ready to eat, reheat on high in the microwave for 1 minute to 1 minute 15 seconds or until warm throughout. Note that these particular baked oats taste best when consumed within 3 days.
- To freeze. Once completely cooled, 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. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until warm throughout.
- See ‘Variations’ section if you would like to customize these baked oats or make them vegan.
Nutrition
- Serving Size: 1
- Calories: 395
- Sugar: 7.6g
- Sodium: 480.2mg
- Fat: 10.6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.4
- Trans Fat: 0g
- Carbohydrates: 42.7g
- Fiber: 14.6g
- Protein: 30.3g
- Cholesterol: 7.7mg
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This sounds so good! I think I would add carob instead of chocolate for extra fiber…yum.
That sounds like a great idea and substitute! I think it’ll taste fantastic with carob!