Pumpkin Chip Baked Oatmeal
 
 
THM:E, low fat, sugar free | GLUTEN FREE: use gluten-free oats | DAIRY FREE: use allergy-friendly chocolate chips such as Pascha brand | NUT FREE: use carton coconut milk in place of the almond milk (if coconut is an issue as well, you could just try water)
Author:
Serves: 4
Ingredients
  • 2 c. old-fashioned oats
  • 1 c. unsweetened almond milk
  • ¾ c. plain canned pumpkin puree
  • ½ c. egg whites
  • 2 tsp. pumpkin pie spice
  • 1 tsp. each vanilla, maple extract
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. THM Pure Stevia Extract Powder
  • -
  • Sugar-free chocolate chips or 85% dark chocolate for topping
Instructions
  1. Mix all the ingredients but the chocolate chips together, spread into a greased 9" pie plate, cover, and refrigerate overnight. (The refrigeration improves the texture of the baked oatmeal, making it more cake-like.)
  2. In the morning, add a sprinkling of chocolate chips to the top of the baked oatmeal and bake at 350* for 30-35 minutes until the center is not mushy and wet.
  3. I prefer to eat this baked oatmeal warm with a drizzle of Hershey's sugar-free chocolate syrup (it's sweetened primarily with erythritol!). Leftovers keep well in the fridge or freezer, but I like to heat them up before eating because heating brings out more pumpkin spice flavor.
Notes
As always, feel free to add more sweetener to your own personal tastes!
If you're a coffee lover, you might want to try using brewed coffee in place of some of the almond milk! I'm not a coffee drinker and the thought of pumpkin with coffee grosses me out, but I just thought I'd throw the idea out there because if I were a coffee drinker I would probably try it.
Keep the chocolate chips to just a sprinkling because they are a fat source and we want to keep this recipe focused on healthy carbs (THM:E setting).
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-chip-baked-oatmeal/