This Vegan White Chocolate Raspberry Baked Oats is the perfect treat for the Holidays! Can be enjoyed for breakfast or dessert. It’s delicious, easy and quick to make.

I feel like White Chocolate and Raspberries are meant to be together! They both are an ELITE combination just like, Peanut butter and Jelly!

Is Baked Oatmeal Healthy?

Absolutely! You get complex carbohydrates, protein, fiber, good fats and vitamins. It keeps you full and satisfied, so you won’t be hungry for hours! Works perfect for breakfast or even dessert!

Why you will love this recipe

• Tastes like eating dessert for breakfast!
• It’s very customizable, you can make many different flavors like Gingerbread Chocolate Chip Baked Oats, White Mocha Peppermint Baked Oats, Peppermint Mocha Baked Oatmeal and add different toppings of your choice.
• Requires easy ingredients + minimal ingredients you must have in your pantry!

Here’s what you need

• Oat flour – Oat flour has several advantages over wheat flour, not least because it has a higher fibre content and keeps me full for hours. It also makes a perfect choice for products where people are looking for gluten-free options.
• Vanilla Protein Powder – Optional, but highly recommended for a protein BOOST and flavor.
• Baking powder
• Liquid sweetener of choice – My personal choice was honey. But feel free to use agave, date or maple syrup!
• Milk of choice – Instead of using heavy cream, I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk.
• Yogurt – Greek or plain… It doesn’t matter. I used Fage’s 0% greek yogurt but if vegan feel free to use any plant-based yogurt alternative.
• Vanilla extract – For the special aroma.
• Raspberries – Frozen or fresh raspberries work the same.
• White chocolate chips – If Vegan, make sure to find some vegan white chocolate chips.

How to make Baked Oatmeal?

• Preheat oven at 180C (350F).
• In a bowl, add and mix the oat flour, vanilla protein powder and baking powder. Consequently, whisk the yogurt, vanilla extract, liquid sweetener and milk of choice into the dry ingredients until just combined.
• Transfer batter to a ramekin or oven-proof container
• Add white chocolate chips and raspberries on top.
• Bake for 25 minutes. Let cool, enjoy!

How big is this recipe?

I used a 6 oz ramekin so this recipe is perfect for ONE serving only. Don’t worry though – just multiply everything by how many servings you need! If you want two servings of this baked oats, for example, double all the ingredients listed below!

Storing and reheating tips

I don’t think this will last you longer than one serving, because it’s TOO GOOD to not eat the whole serving. But, in the last circumstances:

• To store: Store in the fridge for up to 3-5 days.
• To reheat: Microwave for 1 minute or heat in the oven at 180C (350F) for 10 minutes. The oats may have hardened a bit more so just add a splash of milk to moisten it and it’s ready to DEVOUR.

Baked Oats FAQ

Can I use quick oats?

Of course, you can! But the texture won’t be the same. I highly recommend using oat flour for a cake-like consistency.

Can you make baked oats in the microwave?

YES! In case you don’t have time, microwave for 1-2 minutes, make sure to have enough space in your bowl to avoid overflowing. The cake-like consistency won’t be as good as baking it.

Can I prepare the batter the night before?

The answer is: YES! Make sure to mix all the dry ingredients together in a bowl and the wet ones in another. Then, the next morning mix both together and bake. Otherwise, the baking powder may lose effect and it won’t rise.

Can I eat baked oats cold?

I’ve done it and it’s not the same. Microwaving is the fastest/best option.

Ingredients substitutes and notes

• Oat flour – No oat flour? Use rolled or quick oats and add all the ingredients into a blender.
• Vanilla Protein Powder – Feel free to skip it but replace for more sweetener.
• Liquid sweetener of choice – I used honey. If Vegan, feel free to use agave, date or maple syrup!

If vegan:

• Replace greek yogurt, white chocolate chips and milk for any plant-based alternative.