Chocolate baked oatmeal with berries and almond milk is an easy and delicious make-ahead and freezer-friendly breakfast for the family. Substitute fresh or frozen berries of your choice and top with maple syrup or powdered sugar for a bit of added sweetness.
Preheat oven to 350 degrees F. Coat a round pie dish with cooking spray and set aside.
Toast almonds by heating them in a dry skillet over medium heat, stirring occasionally, until lightly browned and fragrant, 4 to 5 minutes. Alternatively, toast almonds in a toaster oven on medium toast setting for 3 to 4 minutes.
In a large bowl, mix oats, cinnamon, baking powder, and salt.
Add Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk, applesauce, syrup, and vanilla to the bowl and stir well to combine. Fold in strawberries and toasted almonds.
Pour oatmeal mixture into prepared baking dish and bake for 30 to 35 minutes until completely set. Scatter chocolate chips on top and bake 5 minutes longer.
Remove baked oatmeal from the oven and allow to cool for 5 minutes before slicing. Serve topped with powdered sugar or maple syrup, if desired.
Nutrition Facts (per 1/9th of the baked oatmeal):
200 calories, 7 g total fat, 1.5 g saturated fat, 33 g carbohydrate, 5 g dietary fiber, 11 g sugar (8 g added sugar), 5 g protein, 190 mg sodium, 20% calcium, 15% vitamin C, 2% vitamin A, 20% iron
© Copyright 2022 Jessica Levinson, MS, RDN, CDN