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Individual Chocolate Baked Oatmeal: Gluten & Dairy Free

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 122kcal
Author Brenda Bennett|Sugar-Free Mom

Ingredients

  • 1 egg
  • 1 banana mashed
  • 2 cups or 1 can pumpkin
  • 1 1/2 cups water
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats* use certified gluten free oats if needed
  • 2 teaspoons cinnamon
  • 1/2 cup cocoa powder unsweetened
  • 2 teaspoon baking powder* use gluten free if needed
  • 1/2 teaspoon salt
  • 1 teaspoon instant coffee
  • 1 teaspoon chocolate liquid stevia or 1/2 tablespoon powdered
  • 1/2 cup chocolate chips* I used carob chips which are gluten & dairy free

Instructions

  • Preheat oven to 350 degrees. Mix egg, banana, pumpkin, water, and vanilla together in a bowl. Add in oats, cinnamon, cocoa, baking powder, salt, instant coffee, and stevia. Mix well with wet ingredients. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. Bake 35 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Notes

To Freeze, store in an airtight container. Defrost overnight in refrigerator. Warm in microwave 45-60 seconds.
Weight Watchers PointsPlus: 3*

Nutrition

Serving: 1g | Calories: 122kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Cholesterol: 13mg | Sodium: 80mg | Fiber: 4g | Sugar: 7g