Cookie Dough Baked Oatmeal
This baked oatmeal is a delicious treat and because it’s made with whole foods, I would even go so far as to say that when topped with full fat yogurt and few berries, a well-rounded brekkie! 😉
This recipe was one of the first that I made during a time when I wanted to add more whole foods to our menu but wanted to the boys to feel like they were eating a rich treat. Not exactly the same, but these really are super yummy.
These squares can be made gluten free and dairy free. I wanted these to be egg-free so I add Vital Proteins grass fed gelatin. It helps hold everything together plus it adds protein. When I’m thinking ahead, I’ll prep the oats the night before and soak them in filtered water with 1 tbsp of lemon added. It helps the oats become more easily digestible while retaining all the gut-healthy fiber and nutrients that fuel our body with energy! Whole oats (and steel cut) are a fantastic energy source because they are digested slowly, keeping our blood-sugar levels stable. This is a favorite after-school snack for the boys and myself included!
Preheat oven to 375, grease (I use coconut oil) an 8×8 baking dish.
- 2 cups GF whole oats
- 1/8 cup chia or ground flax
- 1 scoop of gelatin (10 grams)
- 1 tsp cinnamon
- 1/4 tsp ground ginger, cardamom
- 1/4 tsp sea salt (I use Redmond)
- 1/2 cup unsweetened applesauce
- 1 cup of preferred milk or filtered water
- 1/8 cup nut butter of choice
- 1/4 cup real maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 1/8 cup plus 1 Tbsp (DF) chocolate or carob chips
Mix all dry ingredients in one bowl, all wet ingredients in another, then add dry to wet and mix thoroughly. Bake for 20 minutes then sprinkle extra tablespoon of chips on top while hot. Let cool for 20 minutes, then enjoy!
What is your favorite after-school snack to give your kiddos?