Chocolate Raspberry Baked Protein Oats (Vegan Gluten-Free)
These Chocolate Raspberry Baked Protein Oats taste like brownies for breakfast. They are rich and chocolatey, made with wholesome ingredients and are a source of fibre, protein and mood-boosting cacao powder.
I love baked oats for breakfast (or any time of day) and I am back with another recipe that I have been making on repeat. This choco-raspberry combination is amazing, and the mix of rich indulgence and fruitiness always hits the spot. I love these warm or cold with extra yoghurt, some warmed berries and some extra chocolate on top. The richness comes from chocolate protein powder and raw cacao powder which are so good for our moods and the cacao is also packed with antioxidants, so these really are a boost for your overall wellbeing.
Why will I love these oats?
These oats are amazing:
- Rich and chocolatey
- Indulgent yet wholesome
- Fruity, naturally sweet and delicious
- Made with real wholefoods
- Taste like brownies at breakfast time
- Naturally vegan, egg-free and dairy-free
- Gluten-free and nut-free
- High in fibre and protein
- Rich in antioxidants
- Mood-boosting (think of the serotonin boost!)
- Easy to make in one bowl
- Made and baked in 30 minutes
- Delicious warm or cold
- Ideal for meal prep
- Great for feeing a crowd
- Delicious all year round
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” below.
For the oats:
- Plant-based milk: any dairy-free milk is great like oat, soya, almond or coconut (from the carton).
- Dairy-free yoghurt: I use the NUSH protein yoghurt in plain or the Cocos Organic yoghurt. Look out for using only natural ingredients.
- Oats: make sure these are GF where needed.
- Oat flour: grind up oats in a blender into a fine flour texture, this makes the baked oats cakier.
- Cacao powder: make sure it’s 100% raw cacao powder for the best flavour and overall health benefits. This makes the oats really chocolatey.
- Vegan chocolate protein powder: I love the Form protein powders, and they have a chocolate peanut which is delicious.
- Ground flaxseed: these are great for adding fibre and also for binding the mixture.
- Chia seeds: for omega-3 fatty acids and to help bind the batter.
- Baking powder: for the rise.
- Raspberries: this recipe works well with both fresh and frozen berries, depending on the time of year.
- Dark chocolate: this recipe only uses 15g of dark chocolate for 2 people, so while they feel indulgent, they are still super healthy. Choose a high-quality chocolate where you can, which only contains natural ingredients like HU Chocolate (my code NOURISHINGAMY saves you 20%), Raw Chocolate Company, Conscious Chocolate or Pana etc.
And to serve, I like to add some extra yoghurt, warmed raspberries and chopped dark chocolate with a drizzle of pure maple syrup.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats and oat flour are certified gluten-free. To keep these nut-free, check that your chocolate, yoghurt and plant milk do not contain any nuts.
How do I make them?
These oats come together in a few steps:
- Combine all of the oat ingredients in a bowl: and stir until creamy.
- Fold in the raspberries: and pour into a dish.
- Press on extra raspberries and the chocolate: and bake in the oven for 25 minutes.
- Allow to cool for 10 minutes: and then slice and serve.
How long will they last?
These oats will keep for 2-3 days in the fridge in a sealed container, or for 1 month in the freezer. Allow them to defrost before enjoying cold or warming back up in the oven for 10 minutes.
What other recipes can I try?
For more breakfast ideas:
- Banana Blueberry Baked Protein Oats
- Apple and Raspberry Breakfast Crumble
- Banoffee Breakfast Overnight Oats
- Date and Tahini Granola
- Pear Ginger Chocolate Overnight Oats
Chocolate Raspberry Baked Protein Oats (Vegan Gluten-Free)
These Chocolate Raspberry Baked Protein Oats taste like brownies for breakfast. They are rich and chocolatey, made with wholesome ingredients and are a source of fibre, protein and mood-boosting cacao powder.
Ingredients
For the Oats:
- 180ml plant-based milk
- 60g thick dairy-free yoghurt
- 50g oats
- 50g oat flour
- 2 tbsp cacao powder, sifted
- 40g vegan chocolate protein powder
- 2 tbsp ground flaxseed
- 2 tbsp chia seeds
- 1 tsp baking powder
- 100g fresh or frozen raspberries, plus a few extra
- 15g dark chocolate, chopped small
To Serve:
- Extra dairy-free yoghurt
- Warmed raspberries
- Chopped dark chocolate
- Maple syrup
Instructions
- Preheat the oven to 160Fan/180ºC and have a 6-inch/15-cm square dish to hand.
- In a large mixing bowl, combine the milk, yoghurt, oats, oat flour, cacao powder, protein powder, flaxseed, chia seeds and baking powder. Stir until really creamy.
- Now fold in the raspberries and pour into the dish.
- Smooth over the top and press in a few extra raspberries and the dark chocolate.
- Bake in the oven for 25 minutes, until well-risen and springy to touch.
- Allow to cool for 5-10 minutes before scooping out to eat. Serve warm with extra yoghurt, berries, chocolate and syrup, if you like.
- You can also enjoy these baked oats cold. They will firm up as they cool and are neater to slice. Keep leftovers in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost before eating cold or warming back up in the oven for 10 minutes.
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Stay in touch
I look forward to hearing what you think of these Chocolate Raspberry Baked Protein Oats so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With baked love x
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