BAKED CHOCOLATEY OATMEAL

Breakfast
Written By Lisa Maloy
BAKED CHOCOLATE OATMEAL.jpeg

Prep Time: 15 min

Cook Time: 30 min

This breakfast is by far, the ooooeeeyyyyst gooooeeyyyst dish I have ever had! I want breakfast all the time now!

Ingredients

  • 2 cups gluten free oats

  • 2 cups  unsweetened almond milk or flax milk

  • 1/4 cup cocoa powder

  • 1/4 cup sugar free maple syrup

  • 1 tsp baking powder

  • ¼ teaspoon sea salt

  • 1 Tbsp ground flaxseed

  • 1 small banana mashed

  • 1 Tbsp melted coconut oil

  • 2 Tbsp reduced fat peanut butter

  • 1 tsp vanilla extract

  • ¼ cup chopped lilly’s no sugar added chocolate chips*

  • cooking spray

DIRECTIONS

Preheat the oven to 375°F.

Spray an 8×8 square baking dish with cooking spray.

In a large bowl, mix together the gluten free oats, almond or flax milk, cocoa powder, sugar free maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter and vanilla. Stir together, then add 1/8 cup of the chocolate chips. 

Pour oatmeal mixture into the prepared baking dish.

Distribute the remaining chocolate chips on top.

Bake for 25-30 minutes, or until the oatmeal has set. Remove from the oven and let cool for a few minutes. You can always add more melted pb on top.

Dig in!

MACROS

  • Servings 6

  • Calories per Serving 225

  • Fat 5 g

  • Carbohydrate 40 g

  • Fiber 6 g

  • Sugar 9 g

  • Protein 7 g

  • Sodium 332 mg

Lisa Maloy
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