Blackberry Almond Chocolate Chip Baked Oatmeal
on Sep 25, 2017, Updated Dec 08, 2024
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Baked oatmeal is the perfect way to warm up on a crisp fall morning. You’ll love this Blackberry Almond Chocolate Chip Baked Oatmeal! It has just the right amount of sweetness from the dark chocolate, tartness of the blackberries and crunch from the almonds. Drizzle it with maple syrup for a delicious weekend breakfast treat!
Thanks to my friends at Vital Proteins for sponsoring this post. As always all opinions are my own.
Fall wasted no time making an appearance here in Denver. We went from upper 80’s last Thursday to 60’s and 50’s this weekend. It was quite the change and totally typical for us too. Usually when we have a couple above average warm days it’s followed by some sort of drastic weather change. Luckily no snow here, but the mountains did get some. I’m no where near ready for snow!
To kick off the fall recipes I thought I’d start with this Blackberry Almond Chocolate Chip Baked Oatmeal. I realize that blackberries aren’t exactly in season right now, in fact they’d probably taste more like lemons if you bought a box. However, berries are always in season when you buy them frozen or if you were smart and froze some of your fresh ones from the summer.
Baked oatmeal is always such a treat to make on the weekend, plus then I can have the leftovers during the week. This Blackberry Almond Chocolate Chip Baked Oatmeal is a little more decadent than what I normally make because of the dark chocolate chips, but all in all it’s still full of wholesome ingredients AND a little dark chocolate never hurt anyone.
The inspiration for this oatmeal came from Vital Proteins new collagen peptides flavor, dark chocolate and blackberry. Normally I’d be adding this to smoothies, but with the change in weather I’ve been craving a warm breakfast on the weekends. As with all of Vital Proteins products, they’re gluten-free, paleo, no sugar added and contain 20 grams of collagen. I add collagen to my coffee every morning because I truly believe it’s helped keep my bones and joints healthy and greatly helped with some digestion issues I’d had in the past.
Since this particular flavor already contains organic cocoa I didn’t add any extra cocoa powder to the baked oatmeal. Between that and the chocolate chips, you’re chocolate craving will be satisfied. You guys know by now I’m a texture freak, so as with any oatmeal I eat I had to add some crunch. Almonds are my go to, but toasted pecans would also be great.
This Blackberry Almond Chocolate Chip Baked Oatmeal is the perfect way to kick off one of many cozy fall breakfasts this season and with the added bonus of all the benefits of collagen. Enjoy!
Blackberry Almond Chocolate Chip Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- 1/4 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom, optional
- 1 3/4 cup unsweetened vanilla almond milk, or milk of choice
- 1/3 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups frozen or fresh blackberries
- 1/4 cup sliced almonds
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 375° F. Spray an 8x8 or similar size baking dish with cooking spray.
- In a large bowl stir together the oats, protein powder, cinnamon, cardamom, baking powder, and salt. In a smaller bowl whisk together the almond milk, maple syrup, egg, vanilla and almond extracts. Pour the wet ingredients in with the oats and stir together.
- Stir in the blackberries, almonds and chocolate chips. Pour the mixture into the prepared baking dish and top with a few more almonds and chocolate chips if desired. Bake for 40-50 minutes or until lightly browned and set. Remove from the oven and let cool for 10 minutes. Serve with maple syrup.
Notes
- Check the oatmeal at 30-40 minutes and if the top is getting too brown cover it loosely with foil.
- To make this recipe dairy free use dairy free chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
