White Chocolate Raspberry Baked Protein Oats

Nutritious, delicious and satisfying, these white chocolate raspberry baked oats have added protein and are very easy to prepare. This combo is just irresistible and works every time! Give those a try if you love a sweet breakfast.

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Why you'll love this recipe

• These white chocolate and raspberry baked oats are so delicious! The combo of the two in one of my absolute favorite like in these cookies. The sweetness of the white chocolate balances the slightly tart raspberries very well. So yummy!
• Baked oats are a nutritious, filling breakfast. This recipe has extra protein with over 20 grams per serving with added Greek yogurt and protein powder to keep you satisfied for hours. These blended oats don't contain bananas, so if you're not a banana fan, you'll enjoy this recipe.
• It's kid-friendly and nice to meal-prep to have on hand ready to go for a quick breakfast. Switch them up with my chocolate chips baked oats and Biscoff overnight protein oats for variety. You can also customized this recipe and use different berries if you wanted.
• It's also a great way to use up raspberries that are on their last leg. Raspberries can go from perfectly firm to soft in the blink of an eye sometimes it feels like! Since they're baked, they'll get soft anyways. Less waste!

Key Ingredients and variations

• Rolled oats or old-fashioned oats (they're the same thing). Quick oats would work too but rolled oats have a lower glycemic index. Don't use steel-cut oats for this recipe though as the texture isn't ideal for baked oats.
• Protein powder: I use vanilla whey protein powder, feel free to use an egg-white based or plant-based one instead. Whichever you prefer.
• Egg: it helps with giving the baked oats a "cake-like" texture.
• Vanilla Greek yogurt: I use non-fat to save on fat calories but low-fat or full fat would work too. It adds moisture, protein and taste. Use a plant-based yogurt if you're dairy free.
• Vanilla almond milk: or any milk of choices. I use unsweetened cause you don't need the extra sugar, the recipe is sweet enough.
• Baking powder: helps the oats puff up while cooking.
• Vanilla extract: for extra flavor. You could use vanilla paste as well.
• Sweetener: I use a little brown sugar, you can use maple syrup, honey or any sweetener of choice. Or just skip if you wish.
• Salt: a little bit balances the sweetness of the recipe.
• White chocolate: I like to use a white chocolate bar and chop it, it melts better than chocolate chips but chips work great too.
• Fresh raspberries: I prefer the texture over frozen, but frozen would work but they can be a little more watery, if use fresh if available. If you use frozen, defrost them first and place them on paper towels to absorb extra moisture.

How to make these white chocolate raspberry baked oats

• I use a blender for this recipe and two oven-safe ramekins of 6-8 ounces.
• Preheat your oven to 355° Fahrenheit.

Topping Ideas

• More fresh berries or sliced banana.
• Vanilla yogurt or whipped cottage cheese.
• Nut butter or chopped nuts of choice.
• Hemp seeds or chia seeds.

More Breakfast and brunch recipes

• The Best Chocolate Chip Protein Pancakes
• Breakfast Burrito Bowls
• Crustless Quiche With Asparagus, Ham and Goat Cheese
• Cottage Cheese Frittata with Sun-Dried Tomatoes

Tips

• If you eat gluten free, make sure to double check that the oats you're using are certified gluten free, because oats are often cross contaminated with wheat.
• Steel cut oats don't work for this recipe.
• Don't overcook your baked oats so they don't get dry. They're ready when a toothpick inserted in the middle comes out clean or with just a few crumbs.

Frequently Asked Questions