Blackberry Almond Chocolate Chip Baked Oatmeal

Preparation 00:10 Cook Time 00:45 Serves 6     adjust servings



  • 1 1/2 cups gluten-free rolled oats
  • 1/4 cup coconut sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • 1/4 teaspoon kosher salt
  • 1/4 cup Vital Proteins Blackberry and Dark Chocolate Collagen Peptides (approx. 2 scoops)
  • 1 3/4 cup unsweetened almond milk
  • 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


  1. Preheat oven to 375 degrees.
  2. Spray an 8x8 or similar size baking dish with cooking spray.
  3. In a large bowl stir together the oats, coconut sugar, cinnamon, cardamom, salt and collagen peptides.
  4. In a smaller bowl whisk together the almond milk, egg, vanilla and almond extracts.
  5. Pour the wet ingredients in with the oats and stir together.
  6. 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.
  7. Bake for 40-50 minutes or until lightly browned and set.  
  8. Remove from the oven and let cool for 10 minutes. Serve with maple syrup.


Recipe 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.
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