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This chocolate baked oatmeal recipe features tangy raspberries and a whole lot of fibre! This is a fabulous weekend brunch for a crowd. Get the recipe for this and more refined sugar free recipes at naturallysweetkitchen.com #naturallysweetkitchen #bakedoatmeal #oatmeal #raspberry #chocolate #brunch #sundaybrunch #recipes #baking #foodphotography

Chocolate Raspberry Baked Oatmeal

This decadent, sweet and tangy Chocolate Raspberry Baked Oatmeal is a great way to treat a crowd for weekend brunch.

Category Breakfast
Keyword Baked Oatmeal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Amanda | Naturally Sweet Kitchen


  • 180 g rolled oats gluten-free if needed
  • 60 g spelt flour or buckwheat flour
  • 1 tsp baking powder
  • 25 g raw cacao powder
  • ½ tsp fine sea salt
  • 160 g frozen raspberries
  • 240 ml non-dairy milk
  • 100 ml pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 eggs beaten
  • Fresh whipped cream or yogurt and fruit for serving


  1. Preheat the oven to 180°C (350°F) and lightly grease an 11 x 9 inch (28 x 23 cm) baking tray with butter.
  2. In a large bowl, combine the oats, flour, baking powder, cacao powder, sea salt, and raspberries and mix well.
  3. Whisk together the milk, maple syrup, vanilla, and eggs in a separate bowl and then pour this mixture over the dry ingredients.
  4. Stir to coat the dry ingredients thoroughly with the wet ingredients.
  5. Tip the mixture into the prepared baking tray and smooth to the edges. Bake for 20-23 minutes, or until the top looks lightly browned and a toothpick comes out mostly clean.
  6. Allow the baked oatmeal to sit for 5-8 minutes before serving with a side of freshly whipped cream or yogurt and seasonal fruit.


  • To make this recipe safely gluten-free, ensure you are using certified gluten-free rolled oats and use buckwheat flour in place of the spelt flour.
  • This baked oatmeal will keep covered in the refrigerator for up to 4 days. Reheat before serving or enjoy cold.