7 Make-Ahead Oatmeal Recipes: Raspberry Chocolate Chip & More
1/6th of recipe: 249 calories, 6.5g total fat (2g sat. fat), 338mg sodium, 39.5g carbs, 7.5g fiber, 8g sugars, 9g protein
Any time we can justify chocolate for breakfast, we know it's gonna be a good day...
Cook: 35 minutes
3 cups old-fashioned oats
5 packets no-calorie sweetener (like Truvia)
1 1/2 tbsp. chia seeds
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
2 tsp. vanilla extract
1 cup raspberries
3 tbsp. mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.
In a large bowl, combine oats, sweetener, chia seeds, baking powder, cinnamon, and salt. Mix well.
In a medium-large bowl, combine almond milk, applesauce, egg whites/substitute, and vanilla extract. Mix until uniform.
Add mixture in the medium-large bowl to the large bowl. Mix until uniform.
Gently fold in raspberries and 1 1/2 tbsp. chocolate chips.
Transfer mixture to the baking pan, and smooth out the surface.
Top with remaining 1 1/2 tbsp. chocolate chips, and lightly press to adhere.
Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.
MAKES 6 SERVINGS
Make-Ahead 101: Oat Bake Edition!For best results, store leftovers in the fridge. Let them cool completely, and then cover or wrap to keep fresh.
Wanna freeze your oatmeal bake? Once cool, tightly wrap each serving in plastic wrap. Put individually wrapped pieces in a sealable container or bag, seal, and place in the freezer. To thaw, unwrap one piece, and place on a microwave-safe plate. Microwave for 1 1/2 minutes, or until it reaches your desired temperature.
Hungry for More Baked Oatmeal?
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