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Pumpkin Chocolate Chip Baked Oatmeal Ingredients
Ingredients:
- 4 cups (320g) of old-fashioned oats.
- 1 cup (240mL) unsweetened vanilla almond milk.
- 7.5 ounces (1/2 can) pure pumpkin.
- 2 cups (492g) unsweetened applesauce.
- 4 large eggs.
- ½ cup (120mL) sugar-free maple syrup.
- 4 teaspoons pure vanilla extract.
- 1/3 cup Stevia (or sweetener of choice).
- 1 tablespoon cinnamon.
- 2 teaspoons pumpkin pie spice.
- 2 teaspoon baking powder.
- ½ teaspoon salt.
- 48 Lily’s dark* chocolate baking chips.
Glaze:
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- 9 ounces of nonfat Greek yogurt.
- 6 tablespoons (90mL) sugar-free maple syrup.
- ½ teaspoon ground cinnamon.
- ¼ teaspoon pure vanilla extract.
- ¼ teaspoon allspice.
Optional for garnish:
- Sugar-free chocolate syrup.
- 5 grams of non-dairy Reddi Wip made from almond milk.
Instructions:
- Preheat oven to 350 degrees.
- Using cooking spray, spray a 9” x 13” glass baking dish.
- Combine oats, milk, pumpkin, applesauce, eggs, syrup, vanilla, stevia, cinnamon, baking powder, and salt In a mixing bowl.
- Pour into prepared baking dish.
- Then place baking chips, so each piece contains 6.
- Then bake for about 35-40 minutes or until set and lightly brown.
- Serve warm or cold with glaze.
- You can store it in the refrigerator for up to one week.
- Mix all ingredients together in a bowl for the glaze.
- Cover and refrigerate.
- I reheat for 1 minute each piece in the microwave on HIGH.
- Top warm oatmeal with a couple of spoonfuls of glaze…the glaze will melt.
- *You can semi-sweet, white, or salted caramel can be substituted (be sure to verify points are the same).
Servings: Makes 8 servings
2 Points™ per serving
Yield: 8
Weight Watchers Pumpkin Chocolate Chip Baked Oatmeal
Weight Watchers Pumpkin Chocolate Chip Baked Oatmeal
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 4 cups (320g) of old-fashioned oats.
- 1 cup (240mL) unsweetened vanilla almond milk.
- 7.5 ounces (1/2 can) pure pumpkin.
- 2 cups (492g) unsweetened applesauce.
- 4 large eggs.
- ½ cup (120mL) sugar-free maple syrup.
- 4 teaspoons pure vanilla extract.
- 1/3 cup Stevia (or sweetener of choice).
- 1 tablespoon cinnamon.
- 2 teaspoons pumpkin pie spice.
- 2 teaspoon baking powder.
- ½ teaspoon salt.
- 48 Lily’s dark* chocolate baking chips.
Glaze:
- 9 ounces of nonfat Greek yogurt.
- 6 tablespoons (90mL) sugar-free maple syrup.
- ½ teaspoon ground cinnamon.
- ¼ teaspoon pure vanilla extract.
- ¼ teaspoon allspice.
Optional for garnish:
- Sugar-free chocolate syrup.
- 5 grams of non-dairy Reddi Wip made from almond milk.
Instructions
- Preheat oven to 350 degrees.
- Using cooking spray, spray a 9” x 13” glass baking dish.
- Combine oats, milk, pumpkin, applesauce, eggs, syrup, vanilla, stevia, cinnamon, baking powder, and salt In a mixing bowl.
- Pour into prepared baking dish.
- Then place baking chips, so each piece contains 6.
- Then bake for about 35-40 minutes or until set and lightly brown.
- Serve warm or cold with glaze.
- You can store it in the refrigerator for up to one week.
- Mix all ingredients together in a bowl for the glaze.
- Cover and refrigerate.
- I reheat for 1 minute each piece in the microwave on HIGH.
- Top warm oatmeal with a couple of spoonfuls of glaze…the glaze will melt.
- *You can semi-sweet, white, or salted caramel can be substituted (be sure to verify points are the same).
Notes
Servings: Makes 8 servings
2 Points™ per serving
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 59gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 108mgSodium: 345mgCarbohydrates: 164gFiber: 7gSugar: 6gProtein: 19g
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