Mexican Chocolate Banana Baked Oatmeal

I started making baked oatmeal last summer after seeing a recipe on Lynn's Kitchen Adventures blog.  You can view Lynn's baked oatmeal recipes here.  I love to tweak her recipes and create my own.  You can view my favorite baked oatmeal recipes here.  

I use Bob's Red Mill Gluten Free Quick Cooking Oats in all of my baked oatmeal recipes.  If you only have old fashioned rolled oats, you can use them, but you might want to soak them in the milk overnight, or for at least 30 minutes.  

I always have Taza Mexican chocolate in the house so I can make Mexican Chocolate Banana Muffins.  I buy Taza at the Winter Park Whole Foods in the cheese and wine section.  It can also be purchased from amazon.com.   Taza Mexican chocolate is organic, gluten free, dairy free, and soy free.  

Mexican Chocolate Banana Baked Oatmeal

Ingredients

3 C gluten free quick cooking oats

1 C lowfat milk

3 large bananas (about 1 1/4 cups) -- mashed 

6 T (82 grams) light brown sugar

2 large eggs

2 T unsalted butter -- melted

2 T ground flaxseed meal

2 tsp baking powder

2 tsp pure vanilla extract

1 tsp cinnamon

3/4 tsp kosher salt

2.7 ounces (about 1/2 C) Mexican chocolate (chopped) or 1/2 C mini chocolate chips

Directions

Preheat oven to 350 degrees and grease a 9x13 pan.

Combine all the ingredients together in a large bowl, except the Mexican chocolate.  Mix well, then gently stir in the Mexican chocolate.  Evenly spread the oatmeal mixture in your prepared pan.

Bake for 20 to 22 minutes, until the edges and top are slightly browned.  

March 4, 2014 Update

This baked oatmeal recipe can also be made in a muffin pan.  Spray your muffin pan and fill each cup almost all the way to the top.  

I used mini chocolate chips and baked them for 22 minutes.  I think I will continue to make this baked oatmeal recipe in my muffin pans in the future.  I love the individual portions and it's much easier to store the leftovers.  I keep them in the fridge, then reheat them in the microwave on defrost for a minute before serving.

January 8, 2014 Update

I ate some leftover Mexican Chocolate Baked Oatmeal for lunch today.  I put it in the microwave for 50 seconds on defrost to warm it up. I then covered it with a peanut butter glaze made out of Peanut Butter & Co The Bee's Knees peanut butter, and a little bit of heavy whipping cream and powdered sugar.   So delicious!   

LynnsKitchenAdventures.com