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Cocoa raspberry baked oatmeal cut into 6 pieces in a white baking dish.
5 from 1 vote

Cocoa Baked Oatmeal (With Raspberries)

This vegan cocoa baked oatmeal recipe with bananas is finger-licking good. It makes a great meal prep friendly breakfast for the week ahead.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Eloïse

Ingredients
 

Wet ingredients

  • 2 medium ripe bananas
  • 1 ½ cups (350 ml) plant-based milk of choice
  • ½ teaspoon vanilla extract

Dry ingredients

  • 2 cups (200 g) gluten-free rolled oats
  • ½ cup (75 g) chopped almonds
  • 2 tablespoons cocoa powder
  • 1 teaspoon gluten-free baking powder
  • ¼ teaspoon salt
  • ¼ cup (40 g) dark chocolate chips
  • 1 cup (100 g) frozen raspberries optional

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • Hand mashing a banana with milk in a white baking dish.
    Wet ingredients: Mash the bananas with the milk and vanilla extract in an 8x8" (20x20 cm) baking dish. Alternatively, blend everything in a blender and pour it into the baking dish.
  • Oats, cocoa powder, and baking powder in a baking dish with mashed bananas and milk.
    Dry ingredients: Add the oats, cocoa powder, baking powder, and salt to the baking dish. Stir well to combine.
  • Chopped almonds on a wooden cutting board.
    Almonds: Roughly chop the almonds with a knife.
  • Cocoa oatmeal mixture with chopped almonds, frozen raspberries, and chocolate chips in a white baking dish.
    Add-ins: Fold in the almonds, chocolate chips, and raspberries (if using).
  • Baked chocolate oatmeal in a white baking dish.
    Bake for 30 minutes. Use then fan (convection) mode of your oven if it has one.
  • Let it cool down completely and store in the refrigerator for up to 4 days.

Notes

  1. Serve warm or cold with a splash of milk.
  2. Optionally, top with almond or peanut butter, plant-based yogurt, or maple syrup.
  3. You can store the baked oatmeal for up to 4 days in the refrigerator in an airtight container.

Nutrition

Calories: 289kcal | Carbohydrates: 40g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Fiber: 8g | Sugar: 11g
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