Raspberry White Chocolate Baked Oats

Name: Raspberry White Chocolate Baked Oats
Prep time: 10 min
Cook time: 18 min
Total time: 33 min
Ingredients: 80 g Oat; 100 g Raspberry, fresh or frozen; 25 g White chocolate, chopped; 1 Egg, beaten; 20 g Protein powder; 160 ml Water; 1 tsp Baking powder; 1 pinch Salt; 5 g Butter, softened

Raspberry White Chocolate Baked Oats · ready in 33 min · 2 servings · 352 kcal per serving · easy · 9 ingredients

A tart sweet breakfast bake with soft raspberries, creamy white chocolate, and a cake like oat crumb boosted with protein powder.

Prep: 10 min
Cook: 18 min
Total: 33 min
Serves: 2
kcal: 352
Difficulty: easy

Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gOat
100 gRaspberry, fresh or frozen
25 gWhite chocolate, chopped
1Egg, beaten
20 gProtein powder
160 mlWater
1 tspBaking powder
1 pinchSalt
5 gButter, softened

Equipment

oven, measuring spoon, mixing bowl, whisk, spatula, baking dish, pastry brush, oven mitt, cooling rack, serving spoon, bowl

Instructions

Prepare station
Gather the oats, raspberries, white chocolate, egg, protein powder, water, baking powder, salt, butter, a bowl, whisk, scale, and baking dish. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Heat oven
Heat the oven to 204°C / 400°F and rub the baking dish with butter so the base and sides are lightly coated. · 5 min
What to look for: The dish has a thin glossy coating of butter.
Mix dry base
Stir the oats, protein powder, baking powder, and salt in the bowl until the powder is evenly mixed through the oats. · 2 min
What to look for: The oats look evenly dusted with no clumps of powder.
Add wet mix
Whisk the egg with water in a second bowl, then pour it into the oat mixture and stir until no dry pockets remain. · 3 min
What to look for: The batter is loose, hydrated, and evenly combined.
Fold fruit chocolate
Fold in most raspberries and chopped white chocolate gently, keeping a few pieces of each for the top. · 2 min
What to look for: The berries remain mostly whole and the chocolate is scattered throughout.
Bake oats
Spread the mixture in the dish, scatter the reserved raspberries and chocolate on top, and bake until puffed and set in the center. · 18 min
What to look for: The top is puffed, the edges are set, and raspberry juices bubble lightly.
Rest bake
Rest the baked oats for 5 minutes on a rack so the crumb firms up and the berry juices settle. · 5 min
What to look for: The surface settles slightly and holds its shape when spooned.
Serve warm
Serve warm in 2 portions, spooning any soft raspberry juices from the dish over the top. · 1 min
What to look for: Each portion is moist, softly set, and streaked with raspberry juice.

Nutrition (per serving)

kcal	352
Protein	19 g
Carbohydrates	41 g
of which sugars	11 g
Fat	12 g
of which saturated	6 g
Fibre	8 g
Sodium	515 mg

Nutri-ScoreA

Allergens

Contains: gluten, milk, eggs

May contain: soybeans

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Microwave portions until hot throughout, adding 1 tsp water if the crumb seems dry.

Ingredient substitutions

Oat

Quick oat: Gives a softer, more cake like texture.

Raspberry

Frozen raspberry: Use from frozen and expect slightly more berry juice.

White chocolate

Sugar: Adds sweetness but not the creamy cocoa butter flavor.

Egg

Water: Use only if avoiding egg, as the bake will set more softly.

Protein powder

Oat: Lowers protein and makes the bake more porridge like.

Water

Cold water: Cold water works well and keeps the batter easy to mix.