Raspberry White Chocolate Baked Oatmeal {Dessert for Breakfast!}
This healthy, white chocolate, raspberry baked oatmeal tastes like you are eating dessert for breakfast! Even with white chocolate, It’s only 84 calories per bar!
Jump to RecipeThis recipe for baked oatmeal makes 9 squares. Each bar has 84 calories, 4 grams protein, 13 grams carbs, and 2 grams of fat.
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What’s so good about baked oatmeal?
Actually, I wasn’t a huge fan of baked oatmeal before this past year. I like regular porridge style oatmeal enough, that I wasn’t looking for new ways to enjoy it.
I remember trying overnight oats for the first time, and was so surprised at how tasty that was.
And then. I tried baked oatmeal! OMG people!! I love it so much.
Baked oatmeal is great for people:
- Who like oatmeal already
- Don’t like oatmeal because of the texture- If you are in the anti-oatmeal camp, I beg of you to give this raspberry white chocolate, baked oatmeal a try (or this Birthday cake baked oatmeal or cinnamon roll baked oatmeal). I promise I can change your mind!
- Baked oatmeal is finger food! As opposed to regular oatmeal, you can pick up a bar as a to-go breakfast!
- Baked oatmeal is a great source of vitamins and fiber!
How to make this recipe
All I did to make this baked oatmeal into the raspberry white chocolate variety, is I cooked my basic recipe for baked oatmeal (below), and then added crushed fresh raspberries and melted sugar free white chocolate to the top! SO EASY!
To make the baked oatmeal part, you will need;
- Unsweetened vanilla almond milk – I like using this because it’s only 30 calories per cup.
- Nonfat Plain Greek Yogurt – Love this for adding protein, and creaminess.
- Vanilla extract – for flavor
- Liquid egg whites, for protein and binding the ingredients together.
- Monk sugar (or zero calorie sugar)- I use the classic Lakanto brand, which makes this baked oatmeal taste like dessert!
- Rolled oats , because it IS baked OATS after all!
- Baking powder – to get a little rise out of the oatmeal.
- and Salt
For the raspberry white chocolate topping, you’ll need:
- Fresh raspberries
- Lily’s sugar free white chocolate– THIS IS THE BEST! Creamiest sugar free chocolate I’ve tried to date! You can find it at most major markets or Amazon.
Raspberry White Chocolate Baked Oatmeal
Ingredients
- 1 cup unsweetened vanilla almond milk
- 1/2 cup Nonfat Plain Greek Yogurt
- 1 teaspoon vanilla extract
- 1/2 cup liquid egg whites
- 2 tablespoons monk sugar (or zero calorie sugar)
- 1 cup rolled oats dry
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Top with
- 1 cup raspberries mashed
- 28 grams Lily's sugar free white chocolate
Instructions
- Whisk together wet ingredients. Almond milk, Greek yogurt, liquid egg whites, and vanilla extract, Add the monk sugar to the wet ingredients.
- Whisk together the dry ingredients. Oats, baking powder, salt.
- Combine the wet and dry ingredients and let soak for several hours while the oats absorb the liquid. It will start very runny, but will become thicker as it stands.
- Pour oat batter into an 8X8 pan, sprayed with cooking spray.
- Bake at 350 for 45-60 minutes, or until center is no longer wet.
- Let cool or chill in the fridge.
- Top with mashed raspberries, and drizzle melted white chocolate on top!
Nutrition
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I have to say, I love this recipe. I have seen plenty of other baked oatmeal recipes online but this one caught my attention due to the macros and higher protein. I don’t love the soaking period though (I complied LOL – 5 hours) and instead of the mashed raspberries, I added in a small package of chopped freeze-dried mango (3-4 tablespoons?) to the mixture and this was divine. I made it in a 9×9 glass pan and cut it into four portions. Next time, I will try the drizzle ’cause who doesn’t love white chocolate? It was perfect.
I am curious – have you ever tried to bake this right away instead of soaking?
I haven’t tried to bake it right away, but I want to! The soaking does help with the volume I think, and I do like to have a lot of volume in my meals. haha
You know, there is something to the soaking method. Your version is a softer baked oatmeal and with the other (immediate bake) versions, those feel heavier. I am committed to your version 🙂
I made this again and added two tablespoons of chia seed to the soak mix, baked 30 min and it was perfection. Thanks again!
Good to know!! Chia seeds would be fantastic for more volume. I think they’re more digestible too if you soak them, so great plan.
I have allergy to almonds. Would you suggest oatmilk or soy?
for sure those would substitute perfectly. You can also just use regular milk!