White Chocolate Raspberry Protein Baked Oats Recipe

Nutritious, delicious and satisfying, these white chocolate raspberry baked oats are boosted with protein and simple to prepare. The combination of sweet white chocolate and tart raspberries is irresistible, making this an ideal option for a cozy, sweet breakfast.

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Why you’ll love this recipe

• Delicious flavor pairing. The sweetness of white chocolate complements the bright tartness of raspberries for a balanced, comforting bite.
• Nutrient-dense and filling. These baked oats include extra protein from Greek yogurt and protein powder to help keep you satisfied. There’s no banana in the base, so it’s great for anyone who prefers a banana-free baked oat.
• Kid-friendly and meal-prep friendly. Make a batch ahead for quick breakfasts during the week. You can also swap the white chocolate or raspberries for other mix-ins to keep things interesting.
• Reduces food waste. This recipe is a smart way to use up raspberries that are getting soft—baking softens them anyway, so nothing goes to waste.

Key ingredients and variations

• Rolled (old-fashioned) oats. These give the best texture for baked oats. Quick oats can work, but avoid steel-cut oats.
• Protein powder. Vanilla whey works well, but use plant-based or egg-white protein if you prefer.
• Egg. Adds structure and contributes to a cake-like texture.
• Vanilla Greek yogurt. Adds moisture, protein and tang—use nonfat, low-fat or full-fat, or a plant-based yogurt for dairy-free versions.
• Milk. Vanilla almond milk or any milk of choice; unsweetened is recommended since the recipe is already sweetened.
• Baking powder and vanilla extract. Help the oats rise and add flavor.
• Sweetener. A touch of brown sugar is used here; swap for honey, maple syrup or another sweetener, or omit if you prefer less sweetness.
• White chocolate. A chopped white chocolate bar melts nicely; chips are also fine.
• Fresh raspberries. Fresh are preferred for texture; if using frozen, defrost and pat dry on paper towels to remove excess moisture.

How to make white chocolate raspberry baked oats

• Preheat the oven to 355°F (180°C) and prepare two 6–8 oz ramekins.
• Combine the dry ingredients in the blender first (oats and protein powder), then add the remaining wet ingredients except the white chocolate and raspberries.
• Blend briefly until smooth, about 30–45 seconds. Let the mixture rest a couple of minutes so the oats absorb some liquid.
• Fold in most of the white chocolate and half of the raspberries with a spatula.
• Lightly spray the ramekins with cooking oil, place them on a baking sheet, divide the mixture between them, and top with the remaining raspberries and white chocolate.
• Bake for 23–28 minutes, checking around 20 minutes. They’re done when a toothpick comes out clean or with a few crumbs.
• Let cool a few minutes before serving and add toppings of your choice.

If using a white chocolate bar, chop it into small pieces so it melts into the oats while baking.

Add oats, protein powder, baking powder, salt, sweetener, egg, milk, yogurt and vanilla to a blender and pulse until combined.

After blending, let the batter rest for a couple of minutes to thicken.

Fold in most of the white chocolate and half of the raspberries, then divide the batter between ramekins and top with the rest.

Place the ramekins on a baking sheet and bake until set and lightly golden on top.

Remove from the oven, let cool momentarily, then serve with your favorite toppings.

Topping ideas

• Extra fresh berries or sliced banana
• Vanilla yogurt or whipped cottage cheese
• Nut butter or chopped nuts
• Hemp seeds or chia seeds

More breakfast and brunch recipes

• The Best Chocolate Chip Protein Pancakes
• Breakfast Burrito Bowls
• Crustless Quiche With Asparagus, Ham and Goat Cheese
• Cottage Cheese Frittata with Sun-Dried Tomatoes

Tips

• Gluten-free option: Use certified gluten-free oats to avoid cross-contamination.
• Oats: Avoid steel-cut oats; they don’t soften enough for baked oats.
• Don’t overbake: Remove from the oven when a toothpick comes out clean or with a few crumbs to keep the oats moist.

Frequently asked questions

About Priscilla Lawrence

Hi there — I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and simple. Based in California and born in France, I’m a mom of two, former nutritionist, recipe developer and food photographer.

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