Gingerbread Chocolate Chip Baked Oatmeal Bites
Gingerbread Chocolate Chip Baked Oatmeal – super moist, full of gingerbread flavor, and easily portable.
Servings: 12
Calories: 178kcal
Ingredients
- 1 cup smashed very ripe banana
- ½ cup organic molasses
- ½ cup unsweetened non-dairy milk (I used WestSoy Unsweetened Original)
- 1 tsp pure vanilla extract
- 3 cups rolled oats (certified gluten free if necessary)
- 2 tbsp flaxmeal
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ cup mini chocolate chips (I used Enjoy Life Mini Chocolate Chips)
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 12-cup muffin pan with cooking spray and set aside.
- In a large mixing bowl, whisk together the smashed banana, molasses, non-dairy milk, and vanilla until well combined.
- To the liquid mixture add the rest of the ingredients and stir will to combine, making sure all the oats are coated.
- Fill the muffins cups evenly. I was able to fill each one almost to the top. Pack down the mixture a bit in each one.
- Bake for 25 minutes until the oatmeal pulls away from the sides and comes out of the pan easily.
- ENJOY!
Notes
Store leftovers tightly covered in the fridge. Reheat to serve if desired.
Nutrition
Calories: 178kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 104mg | Potassium: 638mg | Fiber: 4g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 90mg | Iron: 4mg