I love a good oatmeal recipe. I have been making my Peppermint Mocha Oats on repeat. However, when multiple people in the family want these in the morning, the process can be a bit inefficient. So I decided to take the recipe, modify it a bit and make up a large batch by baking it in a baking dish. The result was killer. We actually like it better. It’s almost more brownie/breakfast cake-like this way.
Cake or brownies for breakfast? Sounds great to me!
The perfect make-ahead breakfast that is warm, comforting, delicious, nutritious, and a treat that everyone will enjoy.
1 cup pumpkin puree
1 TBS vanilla extract
2 tsp baking powder
4 TBS sugar free sweetener or Maple Syrup
1-2 12 ounce microwavable bags of cauliflower rice, cooked (I have used 1 bag and 2 bags)
100 grams rolled oats
1 cup unsweetened vanilla almond milk
20 grams sugar free chocolate pudding powder mix
4 TBS cocoa powder
6 TBS liquid egg whites
2-4 TBS brown sugar (for sprinkling over the top before baking)
Combine all ingredients (except the brown sugar) in a large bowl.
Pour into prepared 9×13 baking pan (prepare by spraying with nonstick spray).
Preheat oven to 375 degrees (when pulling the pan cold from the refrigerator, I put the pan in the oven at the beginning and allow to warm with the oven just to be safe). Right before putting the pan in the oven, sprinkle brown sugar over the top.
Bake for 35-40 minutes. If making ahead for the week – it’s ok for it to be a little gooey in the center. It will come together when stored in the refrigerator. Also, when reheating in the microwave it will cook further.
Can be eaten immediately or can be stored for breakfasts for the week.
Reheat in the microwave for 1.5-2 minutes.
Serve with a dash of almond milk, nut butter, berries, and/or other toppings of choice.
Per Serving: 176 Calories; 26.6 g Carbohydrates; 3.8 g Fat; 9 g Protein.
What I Used To Make This Recipe
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Peppermint mocha – YUM. How I love the peppermint mocha this time of year. Eat seasonally, right?🤣There is something about the cold weather and Christmas lights coming out that just inspires everything to be peppermint mocha (IMHO).
I was making myself a batch of oats the other day, and had a craving for chocolate oats. As I was mixing them up I was inspired to add some peppermint and chocolate to the batch. Yum. Such an amazing variation to the usual oats.
Now I have added a few things to the normal bowl of oatmeal that you might be reticent to try or with which to get on board. However, if you are looking for volume, a more filling bowl, more brownie-like oatmeal, I highly suggest you give these options a try.
For starters, cauliflower rice. I learned this tip from Emily. I have posted a cauliflower rice oatmeal recipe before. Why add cauliflower rice? It adds a ton of volume for minimal macros. Also, when cooked well, it is similar in texture to oats – so it is like eating twice the amount of oatmeal without the added carbs and calories.
The second ingredient is liquid egg whites. When added to a bowl of oats – it gives a creamy, cake-like, brownie-like, or baked oatmeal likeness.
In order to make all of this come together in all this deliciousness, it’s important to follow the directions in the recipe step by step.
The third and fourth elements that take the recipe next level is Peppermint Extract (and you can use Peppermint Stevia as well) and Chocolate Pudding mix.