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)
Serves: 4
  • 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
  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.
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/