Monday, November 2, 2015

{Allergy Free} Pumpkin Chocolate Chip Baked Oatmeal

My kids love baked oatmeal. I think they would eat it every day. This recipe is definitely their new favorite! It probably helps that I call it "oatmeal cake" so they think they are eating cake for breakfast. I do what works!
This is a yummy fall breakfast that can be made the night before and simply baked the next morning. It's so easy!

Pumpkin Chocolate Chip Baked Oatmeal

4 cups rolled oats
1/4 tsp xanthan gum
3/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
2/3 cup pure maple syrup
2 and 2/3 cup pureed pumpkin
2/3 cup vanilla hemp milk
4 T olive oil
2 tsp vanilla extract
1 cup Enjoy Life chocolate chips

Stir dry ingredients together in large bowl.
Add wet ingredients (including chocolate chips) and mix well.
Smooth into a greased 11x13 baking dish.
Bake at 350 for 24 minutes.
Turn off heat in oven and let oatmeal sit in closed oven for 20 minutes.

*I make the oatmeal the night before and keep it covered in the fridge.

Recipe adapted from Chocolate Covered Katie

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