Chocolate Raspberry Baked Oats

Who says breakfast can’t feel like dessert?

This chocolate raspberry baked oats recipe is the perfect way to start your day with a little indulgence while still keeping things wholesome.

Imagine biting into rich, chocolatey oats, studded with bursts of juicy raspberries, and topped with a creamy layer of yogurt.

It’s the kind of breakfast that feels like a treat but is packed with nutrients to keep you energised all morning.

Plus, it’s incredibly easy to make—all you need is one baking dish and some basic ingredients you probably already have in your pantry.

Ready to level up your breakfast game?

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Chocolate Raspberry Baked recipe:

• 2 bananas, overripe is better
• 2 cups / 185g oats
• 2 cups / 150g plain flour
• 1/3 cup / 30g cocoa powder (plus extra to dust on top)
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 50g protein powder
• 1/4 cup / 60ml maple syrup
• 500ml oat milk
• 75ml water
• Fresh raspberries
• 400g plain yogurt

Why Choose Overripe Bananas?

Using overripe bananas is a great trick to add natural sweetness to your baked oats without additional sugar.

When bananas are overripe, they develop a richer, more intense sweetness and are easier to mash, making them perfect for recipes like this.

They also contribute moisture, helping achieve that soft, cake-like texture.

Plus, using up ripe bananas is an excellent way to reduce food waste and make the most of your produce.

Perfecting the Raspberry Swirl

If you want a beautiful marbled effect, try partially blending your raspberries into the batter before folding in whole berries.

Simply mash a small handful of berries, then swirl them into the mixture with a spoon before adding the rest of the whole berries.

This technique creates pockets of bright pink that add an extra visual pop to each serving.

The Benefits of Oats

Oats are not only hearty and filling but also provide a fantastic source of fibre, helping to keep you satisfied until lunch.

They’re also very versatile, taking on other flavours beautifully—like the cocoa and raspberries in this recipe.

Including oats in your breakfast can give you steady energy, making this recipe a fantastic choice for those busy mornings.

Experimenting with Different Toppings

The creamy yogurt and cocoa powder topping is just one option.

Try topping your baked oats with a spoonful of nut butter for added richness, or sprinkle some chopped nuts or seeds for a crunchy texture.

Drizzling a bit of maple syrup or a spoonful of compote adds sweetness and depth, taking the dish to the next level.

How to Make This Recipe

Step 1: Preheat and Prepare

Before you start mixing your ingredients, preheat your oven to 180 degrees Celsius.

Getting the temperature just right from the beginning is key to ensuring your baked oats cook evenly and develop that perfect golden-brown crust on top.

While the oven is heating, take out a 6×6 inch baking dish. The size of the dish matters because it influences the thickness and texture of the final product.

If you use a larger dish, the oats will be thinner and cook faster; if smaller, they’ll be thicker and may need a bit more time in the oven.

This recipe is wonderfully low-maintenance, so you won’t need to dirty extra bowls. We’ll be doing everything right in the baking dish itself.

Step 2: Mash and Mix

Begin by peeling your overripe bananas and mashing them directly in the baking dish until smooth.

Overripe bananas are perfect for this recipe because they add natural sweetness and moisture. The riper the bananas, the sweeter your baked oats will be, so don’t shy away from using those speckled, almost-too-ripe ones.

Once the bananas are well mashed, add the oats, flour, cocoa powder, baking powder, bicarbonate of soda, protein powder, maple syrup, oat milk, and water.

If you don’t have protein powder on hand, you can skip it or substitute it with an extra tablespoon of cocoa powder for a deeper chocolate flavor.

Mix everything together thoroughly, making sure there are no pockets of dry ingredients stuck to the edges of the dish.

Step 3: Fold in the Raspberries

Now, for the star of the show—raspberries!

Fresh or frozen, raspberries add a delightful burst of tartness that contrasts beautifully with the rich chocolate flavor.

Gently fold them into the mixture, being careful not to crush them too much. This way, you’ll get pockets of juicy raspberry goodness throughout the baked oats.

When folding in the raspberries, it’s important to distribute them evenly. If they cluster in one area, you’ll have uneven bites. So take your time with this step, folding them in gently but thoroughly.

You might notice the batter turning a bit pink as some of the raspberry juice seeps into the mix—this is perfectly fine and adds to the charm of the dish.

If you’re not a fan of raspberries, feel free to put your own spin on this recipe by mixing in your favourite fruits instead. Blueberries or chopped strawberries would both work wonderfully!

Step 4: Bake to Perfection

Pop the baking dish into the preheated oven and bake for about 30 minutes.

You’ll know it’s ready when the top is set and a toothpick inserted into the center comes out clean.

As the oats bake, they will rise slightly, creating a soft and fluffy texture that’s a cross between cake and oatmeal. The cocoa powder gives them a deep, chocolatey color, and the smell that fills your kitchen is simply irresistible.

While the oats bake, resist the temptation to open the oven door too often—doing so can let out the heat and cause your oats to cook unevenly. Instead, take this time to prepare your toppings or set the table for a cozy breakfast.

When the timer goes off, check they’re done by gently pressing the center of the baked oats; it should feel firm but springy to the touch.

Step 5: Cool and Serve

Once baked, remove the dish from the oven and allow it to cool slightly. This cooling period is crucial, as it allows the oats to set fully, making them easier to slice and serve.

The edges should have a slight crust while the center remains soft and moist, giving you the perfect texture contrast in every bite.

Before serving, top the baked oats with a generous layer of plain yogurt and a dusting of cocoa powder.

The cool, creamy yogurt contrasts beautifully with the warm, rich oats, creating a balanced and satisfying breakfast.

Frequently Asked Questions

Can I use a different type of milk instead of oat milk?

Yes, feel free to substitute oat milk with almond milk, soy milk, or any milk of your choice.

Each milk will slightly alter the flavour and texture, so try a few to find your favourite.

Nut-based milks, for example, add a mild nuttiness that pairs beautifully with chocolate.

Can I make this recipe gluten-free?

Absolutely! To make this recipe gluten-free, use gluten-free oats and a gluten-free flour blend.

Just ensure the protein powder is also gluten-free, and you’ll have a delicious, coeliac-friendly breakfast option that everyone can enjoy.

How can I store leftovers?

Leftover baked oats can be stored in an airtight container in the fridge.

They make a great quick breakfast or snack option.

To enjoy them warm, pop a serving in the microwave, or eat them chilled straight from the fridge for a refreshing treat.

Can I add other fruits or mix-ins?

This recipe is flexible with fruits—blueberries, strawberries, or blackberries are all wonderful additions.

For a more tropical twist, try adding chunks of mango or pineapple.

Experiment with what’s in season, and discover your favourite combination!

What type of cocoa powder should I use?

Different types of cocoa powder work, but they offer different flavours.

Dutch-processed cocoa has a smoother, mellower flavour, while natural cocoa has a bolder, sharper taste.

For this recipe, unsweetened cocoa powder is recommended to let the natural sweetness of the bananas and maple syrup shine.

And that’s it for this Chocolate Raspberry Baked Oats recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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