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Breakfast recipe · from the recipe book

Cherry Cocoa Baked Oatmeal with Raspberries

A chocolatey, custardy oat bake studded with jammy cherries and tart raspberries, with a crisp walnut top.

Cherry Cocoa Baked Oatmeal with Raspberries

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • ¼ cup20 gUnsweetened cocoa powder
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1¾ cups (410 ml)420 gWhole milk
  • 2 large100 gEggsbeaten
  • 2½ tbsp50 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp15 gUnsalted buttermelted, plus a little for the dish
  • 1⅓ cups pitted200 gSweet cherrieshalved
  • 1 cup120 gRaspberries
  • ¼ cup chopped30 gWalnutschopped

Steps

  1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish with a small dab of the butter, then melt the rest of the butter and let it cool slightly.
  2. In a large bowl, whisk together the rolled oats, the unsweetened cocoa powder, the baking powder, the ground cinnamon and the salt until the cocoa powder is evenly mixed through the oats.
  3. In a second bowl, whisk the whole milk, the beaten eggs, the maple syrup, the vanilla extract and the melted butter until smooth.
  4. Scatter half of the cherries and half of the raspberries over the bottom of the greased dish, then spread the cocoa-oat mixture evenly over the fruit.
  5. Pour the milk mixture evenly over the cocoa-oat mixture and press gently with a spoon so all the oats are moistened.
  6. Top with the remaining half of the cherries, the remaining half of the raspberries and the chopped walnuts.
  7. Bake 35 to 40 minutes, until the center is set and reaches 160°F (71°C) and the top is lightly crisp.
  8. Let the baked oatmeal rest 5 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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