Chocolate Chip-Pumpkin Baked Oats
2
Points®
Total time: 1 hr • Prep: 15 min • Cook: 35 min • Serves: 15 • Difficulty: Easy
Batch cook this baked oatmeal for a quick-and-easy breakfast that can feed a crowd, and also makes great leftovers. Swap brown sugar for the coconut sugar if you prefer (just use a little less). Enjoy the oatmeal as is, or add a little something extra by topping it with sliced banana or dried fruit, chopped nuts, light whipped topping, or a slather of peanut butter. Freeze individual pieces to reheat for a grab-and-go breakfast option.
Ingredients
Cooking spray
4 spray(s)
Uncooked rolled oats
2½ cup(s)
Unsweetened vanilla almond milk
2 cup(s)
Canned pumpkin puree
½ cup(s)
Mashed fresh banana
½ cup(s)
Coconut sugar
¼ cup(s)
Egg
2 large egg(s), whisked
Unsweetened applesauce
2 Tbsp
Ground cinnamon
1 tsp
Ground ginger
½ tsp
Table salt
1 pinch(es)
Lily's Dark chocolate baking chips
2 oz, or similar product
Instructions
1
Preheat the oven to 375℉. Coat a 9x13-inch baking pan with cooking spray.
2
In a large bowl, combine the oats, milk, pumpkin, banana, coconut sugar, eggs, applesauce, cinnamon, ginger, and salt. Fold in the chocolate chips and spoon into the prepared pan; smooth into an even layer. Transfer to the oven; bake until set, about 35 minutes. Let cool for 10 minutes; cut into 15 pieces.
3
Serving size: 1 piece
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