Chocolate Raspberry Baked Oats (GF & Vegan)

Author: Sarah Cobacho

Published: February 2, 2024

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A close-up of chocolate raspberry baked oats in a white ceramic dish, topped with chocolate chips and a spoonful being taken, revealing the moist interior.

Packed with so many nourishing ingredients, these Chocolate Raspberry Baked Oats are the perfect treat to make for yourself or someone special in your life 💕 They have a fudgy, rich chocolatey feel that reminds me of brownies, and the raspberry chia center adds a jammy texture with a fruity touch. It can be a fun breakfast, snack, or even dessert with an extra touch of sweetness. It’s dairy-free, egg-free, gluten-free, oil-free, and nut-free, making it the most allergen-friendly treat ever! I’m excited for you to try it and love it just as much as I do!

Why This Recipe Works

  • Simple ingredients
  • Rich in fiber and plant-based nutrients
  • Perfect for a nourishing breakfast or decadent snack
  • Deliciously chocolatey with a hint of fruit

Step-By-Step Instructions

Begin by preheating your oven to create the ideal baking environment. Combine the raspberries, chia seeds, and maple syrup to form a jammy base. Mix oats, bananas, and other core ingredients in a blender for a smooth consistency. Layer the raspberry mix with the oats, top with chocolate chips, and bake until perfection is reached. Finish with a sprinkle of chocolate chips for that divine touch.

A white ceramic dish filled with chocolate raspberry baked oats, chocolate chips sprinkled on top, ready to be enjoyed, with a gold spoon resting on the side.

Ingredient Notes

  • Oats: Rolled oats are a great source of soluble fiber and can keep you full for hours.
  • Bananas: Use very ripe bananas for natural sweetness and creamy texture.
  • Chia Seeds: These tiny seeds pack in Omega-3s, fiber, and protein.
  • Cacao Powder: Rich in antioxidants and gives a deep chocolate flavor.


  • Can I make this recipe nut-free? This recipe is nut-free 🙂
  • Is this recipe gluten-free? Yes, use certified gluten-free oats if necessary.
  • Can I use other milk than soy milk? Yes, any nondairy milk can work, such as oat milk or unsweetened almond milk.
  • Can I use date syrup instead of maple syrup? Yes, any liquid sweetener works.
  • How can I store leftovers? Keep them refrigerated for up to three days, and reheat them in the oven or microwave when ready to eat. You can also enjoy them cold.
  • Can I make this recipe ahead of time? Yes, it’s perfect for meal prep.

Variations and Tips

Nutty Touch: Try adding nut butter, such as almond or peanut butter, for extra richness. Chopped nuts and seeds can also be stirred into the batter.
Fruit Swap: use strawberries, blueberries, or blackberries instead of raspberries, and top with extra fresh fruits for more vitamins and antioxidants.
Extra Chocolate: Stir in some extra chocolate chips before adding the jammy center for an even more decadent experience.
Make It Sweeter: Add 1 to 2 tbsp of your sweetener of choice to the batter.

The texture of chocolate raspberry baked oats is showcased as a spoon lifts a portion, highlighting the melding of chocolate and raspberry flavors.

Why You’ll Love These Chocolate Raspberry Baked Oats

  • Yummy
  • Easy
  • Nourishing
  • Satisfying
  • Chocolatey
A spoon with a gold handle delves into a freshly baked dish of chocolate raspberry oats, studded with chocolate chips on top.

Chocolate Raspberry Baked Oats

5 from 2 votes
Enjoy a nutritious breakfast to start your day with our Chocolate Raspberry Baked Oats recipe – easy, 100% vegan, and deliciously rich in flavor.
Sarah Cobacho (
Prep Time15 minutes
Cook Time30 minutes
Cooling Time 15 minutes
Total Time1 hour


Servings 4


  • ½ cup raspberries (you can use frozen and thawed if they are not in season for you)
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • cups oats
  • 200 g very ripe bananas (2 small bananas)
  • 2 tbsp ground flaxseed
  • 2 Medjool dates (pitted)
  • 3 tbsp cacao powder
  • 1 tsp baking powder
  • ¼ tsp sea salt flakes
  • cups soy milk
  • 1 to 2 tbsp sweetener of choice (optional: the dates and banana lightly sweeten the dish, but if you like it sweeter, I recommend adding more sweetener such as maple syrup, sugar, or monk fruit to adjust to your liking)
  • 3 tbsp dark chocolate chips


  • Preheat the oven to 400 °F fan-forced.
  • Place the raspberries in a shallow bowl and mash them using a fork. Add the chia seeds and maple syrup and mix well. Place in the fridge while you prepare the rest of the recipe, ideally for at least 10 minutes, to allow the chia to bloom.
  • To a blender, add the oats, bananas, ground flaxseed, dates, cacao powder, baking powder, salt, soy milk, and extra sweetener if using. Blend until smooth.
  • Transfer into 2 small oven-safe dishes (ours yield 300ml each, which we use for 2 servings). Scoop out the raspberry chia jam with a spoon and place it in the middle of the baked oats. Ensure it's covered by the chocolate mixture.
  • Top with chocolate chips, and bake for 30 minutes. Allow to cool down for 15 minutes, find someone to share it with, and enjoy!


The sweetness of these baked oats can vary greatly depending on how ripe the fruits are, the dates used (I recommend Medjool), cacao powder, and chocolate chips. If you know you like it sweet, I recommend adding the suggested extra sweetener, but if you forgot, you can always drizzle a little bit of maple syrup afterward. 🙂

Per Serving

Calories 389kcalCarbohydrates 62gProtein 14gFat 11gSaturated Fat 4gPolyunsaturated Fat 4gMonounsaturated Fat 1gSodium 307mgPotassium 608mgFiber 13gSugar 21gVitamin A 56IUVitamin C 9mgCalcium 237mgIron 5mg
COURSE Breakfast
CUISINE Plant-Based
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  1. This is a wonderful recipe! In your nutrition facts, can you break out added sugar from the carbohydrates? That would be helpful for keeping glucose under control. Thank you!

    1. Hey lovely, so happy you like it. I’ve updated the nutrition info, each servings has 21 g total of sugar, with 2.98 added sugars, I’m working out how to incorporate this number into the card. In the meantime, if there are any other recipe you would like to know about, just comment on it, and I’ll be more that happy to share the numbers this way 🙂

  2. Hi! This looks delicious! What protein powder do you use?
    I just recently discovered your site and I made a dish last night that was a hit! We have been veg/ vegan for 20 years. Recently I found out I have Celiac so now I need to pay attention to the gluten! I love that you acknowledge the GF and that your recipes are also high protein! Thanks for sharing! Excited to make many more of your delicacies! 🫶🏻

    1. Hey Melissa, thanks so much for the kind words, means a lot!
      Sorry to hear about your Celiac diagnostic, I know it can be a bit overwhelming to navigate at the beginning! Hope our recipes can help you with that, most are GF, or can be easily adjusted 💚
      I’m currently using happy way (they gave me a discount code ‘happysarah’ for 10% off if you’d like to try it). When choosing a plant based protein powder, try to go for one with a blend of ingredients (a mix of either brown rice, soy, pea etc) to give you an optimised amino acid profil. Ensure there is 20 to 25g of protein serve, and as close as possible of 2mg of leucine per servings for optimal muscle growth.

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