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Raspberry white chocolate baked oats are a warm and comforting breakfast option that mix creamy white chocolate with fresh, tangy raspberries.

It’s a simple baked oatmeal recipe that balances sweetness with texture, using both oat flour and whole rolled oats for that perfect bite. Whether you’re looking for a cozy morning treat or something easy to prep ahead, this recipe won’t disappoint.

Recipe Info

This recipe is:

Dessert-like and indulgent. Thanks to the white chocolate, these baked oats taste almost like a cozy dessert, making your breakfast feel special.
Customizable ingredients. You can use fresh or frozen raspberries, dairy or oat milk, and adjust the sweetness to your preference.
Perfect for meal prep. These baked oats store well in the fridge for a few days, making them an easy, make-ahead breakfast or snack option.

Making raspberry white chocolate baked oats for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients and Substitutes

Raspberry white chocolate baked oats ingredients

Rolled oats. Half are ground into oat flour for structure and texture; whole rolled oats provide chewiness.
Salt. Enhances the overall flavor.
Baking powder. Leavens the oats for a light and fluffy texture.
White sugar. A bit is needed to add sweetness. You can substitute with brown sugar or a natural sweetener.
Milk of choice. Dairy or oat milk are my favorites.
No-fat Greek yogurt. Adds moisture and a touch of protein.
Oil. Helps keep the oats moist and tender; neutral oils like vegetable or canola work best.
Raspberries. Provide fruity bursts and freshness. Both fresh and frozen work.
White chocolate. Adds sweetness and creaminess. You can use white chocolate chips if you like.

Step-by-Step: How to Make Raspberry White Chocolate Baked Oats

Grind half of the oats. Place half of your oats in a blender or food processor and grind them on high speed for about 20-30 seconds. You want them finely ground so they resemble flour — no large flakes left.

Ground oats — Grind half your oats into a fine flour

Preheat your oven. Set it to 180°C (350°F) so it’s nice and hot by the time you start baking.
Combine dry ingredients. In a mixing bowl, add the whole oats, salt, baking powder, white sugar, and about 3/4 of the chopped white chocolate. Stir everything together to distribute all the ingredients evenly.

Chopping the white chocolate — Chop the white chocolate into tiny pieces

Bowl of dry ingredients — Add the oats, salt, baking powder, sugar, and ¾ of the

Mixed dry ingredients — Add the oats, salt, baking powder, sugar, and ¾ of the

Add wet ingredients and mix. Pour in the milk, yogurt, and oil to the dry mix. Stir gently but thoroughly until the batter is smooth and fully combined.

Adding the wet ingredients — Add the milk, yogurt, and oil then stir carefully

Mixing the wet ingredients — Add the milk, yogurt, and oil then stir carefully

Add most of the raspberries. Carefully fold in about 3/4 of your raspberries, trying to avoid large clumps so the fruit spreads nicely throughout the batter.

Adding the raspberries — Slowly fold in ¾ of the raspberries, avoiding clumps

Mixing in the raspberries — Slowly fold in ¾ of the raspberries, avoiding clumps

Prep your ramekins. Lightly grease your ramekins or small baking dishes with a little oil to prevent sticking.

Greased ramekin — Grease ramekins lightly with butter or oil

Pour batter and add toppings. Spoon the batter evenly into your ramekins. Then, roughly chop the remaining fresh raspberries (or break frozen ones into smaller pieces) and sprinkle them on top along with the rest of the chopped white chocolate.

Batter in the ramekin — Pour the batter evenly into ramekins, then top with

Topping the batter — Pour the batter evenly into ramekins, then top with

Bake for 25 minutes. Place the ramekins in the preheated oven. Bake until the top is set, about 25 minutes.
Cool and serve. Let them cool a bit before serving or cool completely and refrigerate.

Light and fluffy baked oats with raspberries and white chocolate — Bake the ramekins for 25 minutes until firm. Let them cool, then serve or chill. Enjoy!

Variations

Meal Prep

Meal-prepping this one is super easy. Here’s how:

Multiply all ingredients by the number of portions you want to prepare.
Use a larger baking dish if you like. A 9-inch baking dish works well for 4 to 5 times the recipe quantity.
Adjust baking time if needed. Larger baking dishes may require a slightly longer baking time to ensure the oats are cooked through. Insert a clean toothpick into the center of the oats, pull it out, and ensure there’s no wet batter clinging to it. If there is, continue baking for another 3 to 5 minutes and check again.
Portion after baking. Once cooled, cut the baked oats into individual servings for easy grab-and-go meals.

Raspberry and white chocolate flavored baked oats — Light and fluffy baked oats with raspberries and white chocolate

Vegan

To make these raspberry white chocolate baked oats vegan-friendly, you can easily swap out the dairy ingredients with plant-based alternatives:

Replace the milk with any vegan milk, such as almond, oat, soy, or coconut milk. Oat milk maintains a similar texture and flavor.
Swap the no-fat Greek yogurt for a thick vegan yogurt (like coconut or almond-based) to keep the creamy moisture and consistency intact. Make sure the vegan yogurt is thick to provide the same binding effect.
Ensure the white chocolate used is dairy-free – look for vegan white chocolate chips or bars.

Tips

Don’t rush grinding oats. The difference in flavor between half of the oats well ground and sort-of-ground is absurd. Taking the time to get a fine oat flour really elevates the taste and mouthfeel.

Storage

Allow the baked oats to cool completely, then store in an airtight container in the refrigerator for 3 to 4 days.

Raspberry white chocolate baked oats for breakfast

Similar Recipes to Try

Looking for more? Check out the following recipes:

Apple Baked Oats. Cozy, warm oats with cinnamon-spiced apple sweetness.
Pear Upside Down Baked Oats. A bit more prep involved, but you end up with tender spiced pears on top of moist cinnamon-y baked oats.
Blueberry Baked Oats. Blueberries and (optional) lemon zest make a light and zesty version of baked oats.
Overnight Oats 101. Into oats but not necessarily baking? These overnight oats are as easy as mixing and chilling, perfect when you want breakfast ready without the oven fuss.