Baked Chocolate Raspberry Oatmeal

Makes 12 servings (1 square per serving)


Baked Oatmeal

  • 1 cup frozen raspberries, microwaved to soften for about 45-60 seconds
  • 4 small-medium bananas, ripe, peeled
  • 1 cup plain Greek yogurt (0-2%)
  • 3 Tbsp cocoa powder
  • 3 eggs
  • ½ tsp salt
  • 2 tsp vanilla
  • 1 cup unsweetened shredded coconut
  • 2 1/3 cups quick oats, or old-fashioned oats
  • ½ tsp baking soda
  • 1 ½ tsp baking powder


  • ½ cup frozen raspberries
  • 1/3 cup dark chocolate chips



  1. Preheat oven to 400 °F and grease a 9×13 inch baking dish or pan. Blend together the first 7 ingredients (frozen raspberries to vanilla) in a high-powered blender until smooth.
  2. Add in shredded coconut and oats to blended mixture.
  3. Let mixture sit for about 20-30 minutes at room temperature to allow oats to absorb the liquid – this will produce a smooth texture after baked.
  4. Pour mixture back into blender and blend again to make it smooth. Add in baking powder and baking soda.
  5. Pour mixture into greased baking pan and top with more frozen raspberries and dark chocolate chips.
  6. Bake for about 30 minutes until cooked through (until the center is set). Remove, let cool, slice into 12 squares and wrap individually in tinfoil. Place wrapped oatmeal square in a plastic bag and freeze for later breakfast portions. (Leave a few squares in the fridge for this week!)


Nutritional analysis per serving: 209 calories, 9 g fat, 7 g protein, 30 g carbohydrate (25 g available carbohydrate), 5 g fibre, 210 mg sodium

My Viva Plan® Servings: 1 grains and starch, 0 proteins, 0 vegetables, 1 fruit, 1 fat, 0 dairy