Almond Joy Baked Oatmeal
An easy make ahead breakfast to grab and go on busy mornings. Just enough sweetness and with the almonds, coconut and mini chocolate chips your sweet tooth is satisfied!
Almond Joy Baked Oatmeal
An easy make ahead breakfast to grab and go on busy mornings. Just enough sweetness and with the almonds, coconut and mini chocolate chips your sweet tooth is satisfied!
Cooking Instructions
- 1
Preheat oven to 325 degrees.
Spray 12 muffin tins or 9x13 pan with cooking spray - 2
Mix the oats, baking powder and salt together in a large bowl
- 3
Beat together in another bowl the eggs, milk, almond extract, oil and stevia brown sugar.
- 4
Pour the liquid mixture into the oat mixture and mix thoroughly. Let it set for 10 or 15 minutes so the oats start soaking up some of the liquid.
- 5
Now stir in the chocolate chips, coconut and almonds. Evenly divided the mixture into 12 muffin cups or pour into the 9 x 13 pan and spread evenly.
- 6
Bake for 35 to 45 minutes or until the tops are golden and the oatmeal is set.
- 7
Place uneaten oatmeal in air right containers and place in the refrigerator. Will keep for 4 - 5 days or can be frozen and then reheated in the microwave.
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