ChocoNut Baked Oatmeal

ChocoNut Baked Oatmeal

Here is the recipe for 2-4 servings (depending on how you cut it in the dish):

  • 1 1/4 cup old fashioned oats
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup unsweetened chocolate almond milk
  • 1/3 cup egg whites
  • 1 tsp. vanilla
  • 2 tbsp. brown sugar (to be sprinkled over the top later)

Grease a baking dish with cooking spray and add the oats. Mix the almond milk, egg whites and vanilla. Pour over oats and stir until mixture is consistent throughout. Bake at 350* for 45 minutes – the baked oatmeal will be hard on top but soft on the inside. Sprinkle brown sugar on top and turn oven to broil. Bake for another 3 minutes. Makes 4 servings that are roughly 160 calories each.

{ 7 comments… read them below or add one }

1 WW October 15, 2008 at 10:12 am

what size pan for this?


2 eatingbender October 15, 2008 at 10:26 am

WW ~ You can use pretty much any size pan depending on how thick you want the bars to be. As you can see from my picture, my bars came out on the thinner side. I used a 10″ x 8″ baking dish. Hope that helps :)


3 Suzanne October 22, 2008 at 8:20 am

Hi — Do you use quick oats or old fashioned for this?


4 eatingbender October 22, 2008 at 8:23 am

Suzanne ~ I used old fashioned!! But I’m sure quick oats would work, too – it just might create a completely different result :) Let me know if you try either one!


5 Jane March 18, 2009 at 7:06 am

Do you have to use egg whites or could you use normal Egg Beaters for this recipe?


6 Jane March 18, 2009 at 7:11 am

Also, does the recipe create two or four servings? The post says both.


7 Jenn (eating bender) March 18, 2009 at 8:42 am

Jane ~ I used egg whites and have never tried it with normal Egg Beaters before, but I have a feeling that it would still turn out great! Also, I have no idea why I have both two and four servings in this post :) I think it’s because I started by cutting it in 1/2, than separated it into 1/4 pieces to make it easier to eat! In reality, it makes either 2 or 4 servings just depending on how you cut it. For a bigger breakfast, you can have 1/2 the recipe. I hope that helps – I’ll have to make this again to get more information. This recipe was from the early beginnings of the blog, so I wasn’t quite as savvy on how to write a recipe people understand 😉


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