Keep the holiday spirit alive (and use up some of your candy canes) with this chocolate peppermint baked oatmeal! Quick and easy to make, it’s a simple way to add a festive touch to your mornings!
Chocolate Peppermint Baked Oatmeal
This post was originally written for The Melrose Family.
The holiday season comes with many fun foods and flavors to experience, but it’s also a very busy time of year, even with Christmas behind us. That’s why I love this breakfast– it’s festive and delicious, but it doesn’t take much time or effort to make. It’s the best of both worlds!
Many of us indulge a little more than usual over the holidays, and at first glance, this does have a little bit of that candy-for-breakfast feel. But you can have a little bit of sweetness in the morning and still feel good about it, because this breakfast is full of good things, too!
Oats are always a hearty and healthy breakfast choice, and there’s something about baking them that makes them feel even more filling to me. Cocoa powder has good antioxidants, almond milk is a great source of vitamin A, vitamin D, and calcium, and pure maple syrup adds sweetness without refined sugar.
With only a handful of simple and wholesome ingredients, this oatmeal is ready to bake in no time, and it’s cozy and comforting straight from the oven. It’s a good multi-purpose dish, too– slice them up and eat them cold as sweet and pepperminty snack bars!
- 2 cups oats
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup baking stevia or granulated sweetener of choice (optional)
- 1½ cups almond milk (or milk of choice)
- 1 egg, whisked
- 1 teaspoon peppermint extract
- ¼ cup chocolate chips
- crushed candy canes or peppermints
- Preheat your oven to 350° and grease an 8x8 pan with cooking spray.
- In a mixing bowl, combine the oats, cocoa, baking powder, salt, and sweetener.
- Add the milk, egg, and peppermint extract and stir until coated.
- Fold in the chocolate chips.
- Pour the oatmeal into the prepared pan and top with crushed candy canes or peppermints as desired.
- Bake for 25-30 minutes.
This recipe is gluten-free with the appropriate oats.
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Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama; Wow Us Wednesdays. For a complete list of where I share, click here.
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