Dark Chocolate Raspberry Baked Oatmeal

• 89
  2 cups rolled oats

  Rolled Oats - Organic89$3.70Buy from Nude Foods Market
• 84
  1 1/4 cups whole milk

  Milk84$7.00Buy from Storey Family Farm
• 94
  1 egg, beaten

  Eggs Organic94$7.75Buy from Creme de la Crop
• 91
  2 tbsp unsalted butter, melted and divided

  Unsalted Butter91$6.99Buy from Nutrition World
• 91
  1 tbsp maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store
• 86
  1 1/2 oz dark chocolate, roughly chopped

  HU Organic Simple Dark Chocolate 60g86$7.00Buy from Mini Moments Scotland
• 1 cup raspberries
• 1/4 tsp fine salt

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1. 1

   Preheat your oven to 375°F (190°C). Grease an 8-inch square ceramic or glass baking dish with 1 teaspoon of the melted unsalted butter, setting the remaining butter aside.

2. 2

   In a medium mixing bowl, whisk together the egg, whole milk, remaining melted unsalted butter, maple syrup, and salt until evenly combined, about 2 minutes.

3. 3

   Spread the rolled oats in an even layer across the bottom of the prepared baking dish.

4. 4

   Toss two-thirds of the chopped dark chocolate and half of the raspberries over the rolled oats, stirring very gently with a fork to disperse them evenly throughout the oats.

5. 5

   Pour the milk and egg mixture evenly over the oats, allowing the liquid to settle into all the crevices. Scatter the remaining dark chocolate and raspberries over the top.

6. 6

   Bake uncovered on the center oven rack at 375°F for 25 to 27 minutes, until the center is gently set and the edges are golden brown.

7. 7

   Remove from the oven and allow the oats to rest for 3 minutes before scooping into bowls and serving warm.