Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The whole family will gather around when you pull this chocolate chip baked oatmeal, topped with fresh raspberries, out of the oven! If desired, serve with additional HERSHEY'S Semi-Sweet Chocolate Chips, maple syrup, or honey.

Recipe Summary

prep:
15 mins
cook:
39 mins
additional:
20 mins
total:
1 hr 14 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Grease a 2-quart square baking dish.

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  • On a rimmed baking sheet, bake oats and pecans 4 to 5 minutes or until fragrant and lightly toasted. Cool 5 minutes.

  • In a medium bowl, stir together the oats and pecans, cinnamon, baking powder, and salt.

  • In another medium bowl, combine milk, maple syrup or honey, eggs, butter, and vanilla. Whisk until thoroughly combined.

  • Set aside 1/2 cup of the HERSHEY'S Semi-Sweet Chocolate Chips for topping the baked oatmeal. Pour the remaining chocolate chips into the prepared baking dish, spreading into an even layer.

  • Cover the chocolate with the dry oat mixture, then drizzle the wet ingredients over the oats. Stir once or twice to gently combine, but do not combine completely. Sprinkle reserved chocolate chips over the top, along with raspberries (if using).

  • Bake 35 to 40 minutes or until set and golden. Let stand 15 minutes before serving. If desired, add additional HERSHEY'S Semi-Sweet Chocolate Chips, maple syrup, and/or honey for serving.

Nutrition Facts

434 calories; protein 8g; carbohydrates 49.7g; fat 23.1g; cholesterol 57.5mg; sodium 248.7mg. Full Nutrition
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