Chocolate Chip Pumpkin Oatmeal Bake

Earlier this week, I shared on Instagram that I had revamped Addie Roberts, a friend and fellow Dietitian’s, Pumpkin Steel Cut Oatmeal Bake recipe. My alterations were made primarily on preference of texture and the fact that I am using Ripple milk as a dairy alternative.

I typically make this recipe to have a quick breakfast option throughout the week. After it has cooled, I cut it up and freeze it in a large Tupperware. Check out my recipe and let me know what you think.

Chocolate Chip Pumpkin Oatmeal Bake

Ingredients

• 2 cups steel cut oats
• 2 eggs
• 1 cup Ripple milk (I use the Original flavor. You could use your milk of preference.)
• 1 can (15 ounces) pumpkin puree
• 1 ripe banana, mashed
• ¼ cup honey
• ½ cup creamy peanut butter
• 1 ½ teaspoon cinnamon
• 1 teaspoon vanilla
• ½ cup pecans, chopped
• ¾ cup chocolate chips (I used dark chocolate chips)

Directions

1. Preheat oven to 350 degrees F.
2. Grease 9X11 baking dish.
3. Place all ingredients, except chocolate chips, in a bowl and mix together.
4. Pour oat mix into baking dish and top with chocolate chips.
5. Bake 45-60 minutes, or until bake is firm.