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Raspberry White Chocolate Baked Oats

Closeup top view of raspberry white chocolate baked oats in a ramekin with handles.
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This Raspberry White Chocolate Baked Oats recipe is an easy to make healthy high protein breakfast that has an incredible moist cake-like texture!

Ingredients

Scale
  • 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

  1. 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.)
  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 vanilla protein powder, ground cinnamon and baking powder. Mix well to combine.
  3. 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.
  4. 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.
  5. 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”.
  6. 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.
  7. 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

Notes

  1. Old Fashioned Rolled Oats. If preferred, use store-bought oat flour which is already fine ground and doesn’t need to be blended.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. See ‘Variations’ section if you would like to customize these baked oats or make them vegan.

Nutrition

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