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Baked chocolate & overnight oatmeal bars

Baked chocolate & overnight oatmeal bars

5
Points®
Total Time
8 hr 40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
The oatmeal gets infused overnight with sugar, shredded apples, cocoa powder, milk, eggs, and vanilla, then baked off in the afternoon before you plan on serving the dessert. If you want to save time on the day you serve these, slice the mangoes in advance, then cover and refrigerate until you’re ready to assemble the dessert. We like the mangoes sliced, but you can dice them if you'd like. Hang on to leftover bars for breakfast, because who doesn’t enjoy waking up to a little chocolate?

Ingredients

Cooking spray

4 spray(s)

Uncooked old fashioned rolled oats

2¼ cup(s)

Packed brown sugar

¼ cup(s), dark variety

Unsweetened cocoa powder

¼ cup(s)

Baking powder

1 tsp

Table salt

½ tsp

Fat free skim milk

1⅓ cup(s)

Egg

2 large egg(s)

Vanilla extract

2 tsp

Apple

2 medium, peeled, cored, and shredded

Mango

2 medium, halved, pitted, peeled, and sliced, for garnish

Instructions

  1. In large bowl, mix oats, sugar, cocoa powder, baking powder, and salt. In medium bowl, whisk milk, eggs, vanilla, and 3/4 cup water. Stir wet ingredients into dry ingredients. Fold in apples. Cover and refrigerate for at least 8 hours or overnight.
  2. Preheat oven to 350°F. Coat 14-by-4-by-1-inch tart pan or 8-inch square baking dish with nonstick spray. Transfer oatmeal to pan and spread out into even layer. Bake until oatmeal is firm to the touch in center of pan, about 20 minutes. Let cool completely. Cut into 8 bars and transfer to plates. Garnish with mangoes.
  3. Serving size: 1 bar and 1/4 mango

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