This raspberry white chocolate oat cake is the most delicious dessert for breakfast you will ever have. A simple batter made with oats is blended and swirled together with sweet raspberry jam and silky white chocolate to create a decadent breakfast treat.
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Raspberry White Chocolate Oat Cake
Dessert for breakfast? Yes, please! This raspberry white chocolate oat cake will make you feel like you’re doing just that.
White chocolate and raspberry are one of the best but most underrated combinations ever! The tastes and textures compliment each other so well. And they work well for breakfast and dessert treats, alike.
Just like my cookie dough oat cake, this raspberry white chocolate oat cake is single serving and extremely easy to make. Just blend the base ingredients, fold in some white chocolate chips, swirl in some raspberry jam and bake!
30 minutes stand between you and the most indulgent breakfast that actually has some nutrients and satiating power. Feel satisfied and full all morning long.
Oats: old fashioned rolled oats or quick oats.
Milk: use whatever type of milk you prefer. I used almond milk.
Maple syrup: for natural sweetness.
Baking powder: the leavening agent in this recipe.
Salt: a little bit of salt helps bring out the flavors.
White chocolate chips: use whatever fits your dietary needs.
Raspberry jelly: try to find one low in sugar. Alternatively, you can mash fresh or frozen raspberries.
What you need
Preheat oven to 400°F.
In a blender, combine oats, milk, maple syrup, vanilla, baking powder and salt. Blend until you have a smooth batter. Stir in half of the white chocolate chips.
Pour 3/4 of the batter into a greased ramekin. Add dollops of raspberry jam and then the remaining batter. Swirl the jam and batter together, as desired.
Bake at 400°F for 20 minutes. Allow the oat cake to cool 5-10 minutes before enjoying.
How to Meal Prep
Mini Oat Cakes: Double the recipe and divide oats evenly amongst muffin tins. Bake at 375°F for 15 minutes.
Oat Cake Bars: Triple the recipe (do only 2 tsp baking powder), pour batter into greased 8×8 inch baking dish and spread into an even layer. Bake at 400°F for 30-35 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store the muffins and bars in air tight containers in the refrigerator for up to 5 days. Freeze for up to 3 months.
To reheat: To reheat from the fridge, microwave for 30 seconds. To reheat from frozen, allow to sit at room temperature for 1 hour, then microwave 45 seconds to 1 minute.
Oats: you can use quick oats in place of rolled oats.
Milk: any milk, dairy or non-dairy, will work in this recipe.
Maple syrup: You use monk fruit syrup or honey in place of maple syrup.
White Chocolate Chips: use dairy free white chocolate chips to keep this recipe vegan.
Raspberry Jelly: use 2 tablespoons of mashed fresh or frozen berries in place of the raspberry jelly.
More Recipes You’ll Love
- Chocolate Covered Strawberry Baked Oatmeal
- Cinnamon Pecan Streusel Baked Oatmeal
- Mixed Berry Crumble Bars
- Chocolate Chip Cookie Dough Baked Oatmeal
If you make this raspberry white chocolate oat cake, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Raspberry White Chocolate Oat Cake
- 1 cup rolled oats
- 1/2 cup almond milk
- 1 1/2 tbsp maple syrup
- 1 1/2 tsp vanilla
- 1 tsp baking powder
- Pinch of sea salt
- 2 tbsp white chocolate chips
- 2 tbsp raspberry jam or mashed raspberries
- In a blender, combine rolled oats, almond milk, maple syrup, vanilla, baking powder and sea salt. Blend until smooth. Stir in half of the white chocolate chips.
- Pour 3/4 of the batter into a greased ramekin. Add dollops of raspberry jam and then the remaining batter and swirl together, as desired.
- Bake at 400 degrees for 20 minutes. Allow to cool 5-10 minutes before enjoying.