The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re looking for a cozy, chocolatey, and totally meal-prep-friendly breakfast, this Raspberry Chocolate Chip One Pan Baked Oatmeal is about to become your go-to. It’s made with just a handful of wholesome ingredients, all mixed in the same dish you bake it in. No piles of dirty dishes. No fuss. Just warm, rich oatmeal with sweet raspberries and melty chocolate chips in every bite. This is my favorite breakfast to prep at the beginning of the week and it tastes like dessert for breakfast.
Method
1. Preheat the Oven
Start by setting your oven to 350°F (180°C) so it’s fully preheated by the time your oatmeal mixture is ready to go. This ensures an even bake and a nicely set texture.
2. Mash the Bananas
In your oven-safe baking dish (an 8×8-inch dish works perfectly), mash the bananas using a fork or potato masher. Take your time here the smoother the bananas, the better they’ll mix with the wet ingredients and add sweetness and moisture to the oatmeal.
3. Mix in the Wet Ingredients
Once the bananas are mashed, add your milk of choice (dairy or plant-based), creamy peanut butter, maple syrup, and vanilla extract directly into the dish. Use a spoon or spatula to stir everything together until the mixture is fully combined. The peanut butter may take a little effort to mix in smoothly, especially if it’s on the thicker side. Warming it slightly can help.
4. Add the Dry Ingredients
Sprinkle in the rolled oats, cocoa powder, chia seeds, baking powder, and a pinch of salt. Make sure to distribute each ingredient evenly across the dish before stirring to help prevent clumps. Stir well so that all the dry ingredients are coated and mixed evenly into the wet base. This helps the oatmeal bake evenly and hold its shape.
5. Fold in the Mix-Ins
Take half of your raspberries and gently fold them into the mixture, along with all of the chocolate chips. Try not to mash the berries too much keeping them mostly whole adds juicy bursts of flavor to each bite. The chocolate chips will start to melt as they hit the mixture, which is exactly what you want for that rich, gooey texture.
6. Top for a Pretty Finish
Take the remaining raspberries and scatter them over the top of the oatmeal mixture. You can also sprinkle on a few more chocolate chips here if you’d like. This gives the finished bake a visually appealing look and adds extra flavor and texture on top.
7. Bake to Perfection
Place the dish in your preheated oven and bake uncovered for 30 minutes. The oatmeal should look set and the top will become slightly firm and crisp around the edges. If it still looks too wet in the center, give it another 2–3 minutes and check again. Keep in mind it will firm up more as it cools.
8. Cool and Serve
Remove the dish from the oven and let it cool for at least 5 to 10 minutes before slicing. This rest time helps the oatmeal firm up so it’s easier to portion. Enjoy it warm or let it cool completely before storing for meal prep. It holds its shape well and is easy to pack for on-the-go breakfasts.
Necessary Tools
- Oven-safe baking dish (8×8 or similar)
- Fork or potato masher
- Mixing spoon or spatula
- Measuring cups and spoons
- Oven
Raspberry Chocolate Chip One Pan Baked Oatmeal
Cuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
3 small or 2 large ripe bananas
1 ½ cups milk of choice (dairy or plant-based)
¼ cup creamy peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 cups rolled oats
¼ cup cocoa powder
2 tablespoons chia seeds
1 teaspoon baking powder
Pinch of salt
6 oz fresh raspberries
⅓ cup chocolate chips
Directions
- Preheat your oven to 350°F (180°C).
- In your oven-safe baking dish, mash the bananas until smooth. You can use a fork or the back of a spoon.
- Add in the milk, peanut butter, maple syrup, and vanilla extract. Stir well until everything is fully combined.
- Sprinkle in the oats, cocoa powder, chia seeds, baking powder, and a pinch of salt. Stir to mix the dry ingredients in evenly.
- Gently fold in half the raspberries and all the chocolate chips.
- Top with the rest of the raspberries and a few extra chocolate chips if you want a pretty finish.
- Bake uncovered for 30 minutes, until the oatmeal is set and the top is slightly crisp.
- Let it cool for 5–10 minutes before serving, or store for meal prep.
Notes
- Make sure your bananas are ripe, they add natural sweetness and help with texture.
- Don’t skip the salt. It might seem small, but it balances the sweetness and brings out the chocolate flavor.
- If your peanut butter is very thick or stiff, warm it slightly before mixing so it blends in better.
- Rinse and pat dry the raspberries to avoid extra moisture, which can make the oatmeal soggy.
Serving Suggestions
This baked oatmeal is amazing warm, straight from the oven. I love topping it with a spoonful of Greek yogurt or a drizzle of extra peanut butter. It also tastes great cold or reheated with a splash of milk. If you’re packing it for a quick breakfast or snack, slice it into squares and store in the fridge it travels well and keeps for up to 5 days.
Fun Fact
Did you know chia seeds can absorb up to 10 times their weight in liquid? That’s one of the reasons this oatmeal holds together so well and gives you a boost of fiber and healthy fats at the same time.
Conclusion
This Raspberry Chocolate Chip One Pan Baked Oatmeal is one of those recipes that checks every box. Easy? Yes. Delicious? Definitely. Nutritious? Absolutely. Plus, you only need one dish, and it doubles as a grab-and-go breakfast or an after-school snack. If you’re someone who needs breakfast to be quick, comforting, and a little bit fun, this recipe’s for you. Let me know how it turns out in your kitchen. I always love hearing how you make it your own.
