Chocolate Raspberry Baked Oats (Gluten Free, Single Serve)

These single-serve Chocolate Raspberry Baked Oats are rich, fudgy, and perfectly sweet with juicy bursts of raspberry in every bite. Think: brownie meets breakfast, made with wholesome, gut-friendly ingredients you’ll actually feel good eating.

if you’re a fan of eating dessert for breakfast, this one’s for you. These chocolate raspberry baked oats are loaded with gooey chocolate chips, antioxidant-rich raspberries, and just the right amount of sweetness thanks to banana and protein powder. It’s the perfect cozy, nourishing way to start your morning (or end your night). No blender, no eggs, just a ramekin, a few pantry staples, and 25 minutes in the oven.

Watch Me Make Chocolate Raspberry Baked Oats

This is one of my go-to single-serve bakes when I want something warm, indulgent, and secretly packed with good for you ingredients. It’s high fiber, protein-rich, and naturally sweetened. Plus, gluten-free, dairy-free, and made without refined sugar.

Why You’ll Love It

• High in protein and fiber. Made with chocolate protein powder, oat flour, and banana for blood-sugar balance.

• Cozy and indulgent. Like a fudgy brownie meets a warm chocolate muffin, it’s perfectly rich with melty dark chocolate and tart raspberries.

• Gut-friendly. Naturally gluten-free, dairy-free, and made with simple ingredients that are easy to digest.

• Quick and easy. Takes one bowl and 25 minutes to make!

What You’ll Need

• Oat flour: Gives this bake a soft, fluffy texture while keeping it gluten-free.

• Chocolate protein powder: I use Truvani (Code: SARI) for extra rich, chocolate flavor and plant based protein.

• Cocoa powder: Deepens the chocolate flavor.

• Baking soda: Helps the oats rise and get that cake-like texture.

• Banana: Acts as a natural sweetener and keeps the oats moist.

• Almond milk: Thins out the batter just enough for a soft bake.

• Vanilla extract: Adds warmth and enhances flavor.

• Raspberries: Fresh or frozen add tart, juicy bursts throughout.

• Chocolate chips: Optional but highly recommended for gooey bites.

How To Make It

1. Preheat your oven to 350ºF and lightly grease a ramekin with coconut oil or nonstick spray.

2. In a bowl, mash the banana until smooth.

3. Stir in almond milk, oat flour, protein powder, cocoa powder, baking soda, vanilla extract, and a pinch of salt.

4. Fold in the raspberries and chocolate chips.

5. Pour the batter into the ramekin and bake for 20–25 minutes or until set and puffed.

6. Let cool slightly and enjoy warm.

Recommended Tools

• Ramekin

• Mixing bowl

• Measuring spoons

• Silicone spatula

FAQ

• Can I use a different flour?

  Oat flour works best for this texture, but you can try all purpose flour, just make sure you bake it thoroughly.

• Can I microwave it instead of baking?

  Yes! Microwave in a greased ramekin for 1.5–2 minutes, try not to overbake or it’ll get tough.

• Can I make this ahead?

  It’s best fresh, but you can mix the batter the night before and bake in the morning.

• What kind of protein powder should I use?

  A chocolate protein powder without added gums or sweeteners ((like Truvani (Code: SARI) or Macro Mike (Code: AMB-SARI)) works best here.

Chocolate, Raspberry, Oats, Gluten Free, Vegan, Dairy Free, High Protein, Protein Powder

Breakfast, Single Serve

American

Yield: 1

Author: Sari Cano

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Chocolate Raspberry Baked Oats

A fudgy, high-protein single-serve baked oat recipe with raspberries, banana, and rich chocolate chips.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• ½ cup oat flour
• 1 scoop chocolate protein powder
• 1 tbsp cocoa powder
• 1 tsp baking soda
• 1 small ripe banana (mashed)
• ⅓ cup almond milk
• 1 tsp vanilla extract
• 2–3 tbsp raspberries (fresh or frozen)
• 2–3 tbsp chocolate chips

Instructions

1. Preheat oven to 350ºF and grease a ramekin.
2. Mash banana in a bowl.
3. Stir in oat flour, protein, cocoa, baking soda, vanilla, almond milk, and salt.
4. Fold in raspberries and chocolate chips.
5. Pour into ramekin and bake 20–25 minutes.
6. Let cool slightly before serving.

Notes

• Sub any non-dairy milk you have on hand.
• Use dairy-free chocolate chips to keep this fully dairy-free.
• Add chopped nuts or a drizzle of nut butter for a little crunch.

Nutrition Facts

Calories

355

Fat

15 g

Carbs

40 g

Fiber

7 g

Sugar

14 g

Protein

20 g

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💡 More breakfast recipes you’ll love: [Blueberry Biscuits] / [Strawberry Banana Nutella Muffins] / [Chocolate Chip Hotcake]