Raspberry Chocolate Chip Baked Oatmeal

Raspberry Chocolate Chip Baked Oatmeal turns familiar breakfast ingredients into something that feels a little special. Rolled oats bake into tender squares filled with juicy raspberries and pockets of melted chocolate. Meanwhile, a buttery brown sugar oat crumble creates a lightly crisp finish.

A touch of lemon zest brightens the berries, while Greek yogurt keeps the center creamy without making it heavy. The maple vanilla yogurt topping brings everything together beautifully.

This baked oatmeal works just as well warm from the oven as it does chilled for meal prep. Make it for a relaxed weekend brunch or prepare it ahead for busy mornings. The squares hold together nicely after resting, yet remain soft enough to enjoy with a fork. Breakfast with a little chocolate involved always seems to make the morning brighter.

Recipe Yield: 9 servings

INGREDIENTS

Baked oatmeal:
2 1/2 cups old-fashioned rolled oats
1 1/4 cups fresh raspberries, divided
1/2 cup mini semisweet chocolate chips, divided
1 3/4 cups whole or 2% milk
1/2 cup whole-milk plain Greek yogurt
1/3 cup pure maple syrup
4 tbsp unsalted butter, melted and cooled for 5 minutes
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
2 large eggs
2 tsp vanilla extract
1 tsp finely grated lemon zest

Oat crumble:
1/3 cup old-fashioned rolled oats
1/4 cup all-purpose flour
2 tbsp packed light brown sugar
1/4 tsp ground cinnamon
Pinch of fine sea salt
2 tbsp cold unsalted butter, cut into small cubes

Maple vanilla yogurt:
3/4 cup whole-milk plain Greek yogurt
1 tbsp pure maple syrup
1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat and prepare:
Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish and line it with a parchment paper sling.

2. Make the oat crumble:
Mix the oats, flour, brown sugar, cinnamon, and salt. Work in the cold butter with a fork or fingertips until moist crumbs form. Refrigerate while preparing the oatmeal.

3. Combine the dry ingredients:
Stir the rolled oats, baking powder, cinnamon, and salt together in a large bowl.

4. Whisk the wet ingredients:
Whisk the eggs until smooth. Add the milk, yogurt, maple syrup, vanilla, and lemon zest. Then, gradually whisk in the melted butter.

5. Hydrate the oats:
Pour the wet ingredients over the oats and stir thoroughly. Let the mixture stand for 10 minutes so the oats begin absorbing the liquid.

6. Add the berries and chocolate:
Gently fold in 1 cup raspberries and 1/3 cup chocolate chips. Spread the mixture evenly in the prepared baking dish.

7. Finish the top:
Arrange the remaining raspberries and chocolate chips over the oatmeal. Then, scatter the chilled oat crumble evenly on top.

8. Bake until set:
Bake for 42 to 48 minutes, until the center is set without jiggling, the edges are lightly golden, and an instant-read thermometer inserted into the center reaches 160°F. Begin checking at 42 minutes.

9. Rest and serve:
Cool for at least 25 minutes before cutting into nine squares. Stir together the yogurt, maple syrup, and vanilla, then spoon it over each serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose rolled oats for the best texture: Old-fashioned rolled oats create tender squares with noticeable oat texture. Quick oats can become overly soft, while steel-cut oats require a different amount of liquid and cooking time.
• Fold the raspberries gently: Add the berries after the oats have rested. This keeps them from breaking down excessively and prevents the entire oatmeal from becoming pink.
• Using frozen raspberries: Add frozen berries directly from the freezer without thawing. The oatmeal may need an additional 5 to 8 minutes before the center sets.
• Let it rest before slicing: The oatmeal continues firming as it cools. A 25-minute rest produces moist squares that lift cleanly without becoming dry.
• Store and reheat gently: Refrigerate cooled portions in an airtight container for up to four days. Reheat briefly in the microwave, or warm at 325°F until heated through. Freeze individual squares for up to two months.