I know I just did a baked oatmeal, but I had forgotten how much I loved it. And how easy it was for breakfasts! I knew that since it’s Fall time and pumpkin time, that I was going to be making one with pumpkin. And since I am trying to use up some leftover stuff from my food box that I moved with, that I was going to use the sugar-free chocolate sauce. Is there anything better than a week of breakfast full of chocolate and pumpkin? I can’t think of anything better! Enjoy some vegan, gluten-free, and sugar-free Chocolate Pumpkin Baked Oatmeal!
Yes, it’s baked oatmeal again. I couldn’t help it. It was good the last time, and with pumpkin everything everywhere, I wanted to make pumpkin something too! Baked oatmeal with sugar-free chocolate sauce? Oh please – no brainer. Yes, it was going to happen. Even better is making it first thing in the morning and then snacking on it for breakfast. So good. And the chocolate sauce? Gosh, could anything be better? I love that this sauce tastes as sinful as the regular, full-sugar kind but is a sinfully healthier option. Just can’t get enough is all I have to say. Add that to the pumpkin with oats? I just wanted to eat the whole pan – but I also just wanted to eat it out of the bowl before it even got into the oven!
So I was totally not wanting to do a ton of dishes this morning so I thought I’d try using one bowl for all the mixing. Totally perfect! To a large bowl add the pumpkin, chocolate sauce, spices, and vanilla and mix until combined. Add the flax and oats and mix well. Pour in all the milk and stir until soupish. Pour into parchment lined baking sheets and use the spoon to spread evenly over the pan (don’t spread too thin). Bake at 350 degrees for 60 minutes. Take out and let cool, then enjoy the chocolatey goodness!
Chocolate Pumpkin Baked Oatmeal,
1 C NuNaturals Cocoa Syrup
1 Can Libby’s Pumpkin
2 Tbsp Vanilla Extract
1 Tsp Ginger
1/4 Tsp Nutmeg
1/4 Tsp Ground Cloves
1 Tbsp Cinnamon
5 C Oats
1/4 C Flax Meal
3 C So Delicious Dairy Free Unsweetened Cashew Milk
1. Set oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl mix pumpkin, chocolate, spices, and vanilla until combined.
3. Add flax and oats and mix well.
4. Add all of the milk and mix.
5. Pour into both pans then spread evenly with spoon.
6. Bake 60 minutes then take out to cool.
7. Slice and enjoy!
4 thoughts on “Vegan, Gluten-Free, and Sugar-Free Chocolate Pumpkin Baked Oatmeal”
oo cocoa syrup? never tried it! Will have to checkit out 🙂
Yes, SF cocoa syrup. Sinfully good!
I love this!!! Flat baked oatmeal! Like chewy granola bars!
Yes – I hadn’t thought of that! These did turn out like chewy bars!