Chocolate Raspberry Baked Oatmeal

Chocolate lovers rejoice! This sweet and tangy baked oatmeal is loaded with dark chocolate chunks, juicy raspberries, and toasted coconut.

  • 9 squares
  • 25 mins cook 25 mins total
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  • 2 cups Nature’s Path Organic Quick Oats
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp ground flax seed or chia seeds
  • 2 cups soy milk
  • 6 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • ½ tsp pure vanilla extract
  • ½ cup toasted coconut
  • ½ cup frozen raspberries
  • ¼ cup chopped dark chocolate


  1. Preheat oven to 375F.
  2. In a 9” x 9” baking dish, combine oats, baking powder, salt, and chia seeds. Mix well.
  3. In a bowl, combine soy milk, maple syrup, melted coconut oil, and vanilla. Mix well and slowly pour over dry ingredients.
  4. Top with toasted coconut, frozen raspberries, and dark chocolate chunks,
  5. Bake for 25 minutes (immediately after assembly.) Cool for 10 minutes before slicing and serving.
  6. Top individual servings with non-dairy milk (optional).

Freezing tip: Cool, slice into servings, and wrap individually. Reheat in microwave.