Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

Oat flour banana muffinsBanana Oatmeal Chocolate Chip Muffin

You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.

Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.

But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!

Oat flour muffins

What kind of oat flour should I use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

Best banana oatmeal chocolate chip muffins

How do you store oat flour muffins?

We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.

banana chocolate chip baked oatmeal muffins

If you like this muffin recipe, check out these others:

Watch the video here:


Banana Oatmeal Chocolate Chip Muffins

Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
  4. Divide batter between muffin liners, almost to the top.
  5. Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
  6. Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cherry, Coconut and Chocolate Granola

Granola can be a great whole grain breakfast or snack, especially when paired with yogurt! This Cherry, Coconut and Chocolate Granola is full of fiber and healthy fats, but more important it tastes so delicious! It’s super crispy and has the perfect combination of tart cherries, sweet coconut flakes and big chunks of chocolate! It’s gluten-free and refined sugar free and so easy to make!

How do you dry out granola

Cherry Coconut and Chocolate Granola

Ready for a story? Once upon a time Lexi was on vacation and was in a cute store offering cute looking wares and picked up some cute looking granola. She was hungry so grabbed two bags and went to pay. Not paying attention to the cost until after she left, she quickly discovered she had just unwittingly spent $40 on granola. YES you read that right: $40. Well she was still mad when digging into the bag to taste it, but once tasting that granola she immediately released all anger because the granola was SO GOOD. Vowing to make up for the $40 granola she knew she would spread the wealth by creating a new granola recipe for her recipe site that matched it and voila: this new Cherry, Coconut and Chocolate Granola recipe was born.

We’ve explored making the BEST granola before, but this recipe for Cherry, Coconut and Chocolate Granola is quite different than that one. The biggest difference is our other granola recipe is all about the granola clusters! This one is cluster free, and is an olive oil granola. What stands out and makes this granola so dang good is the crisp texture of the individual oats and coconut flakes and the salt. We added just enough salt to really bring out all of the flavors of the granola and it is borderline addicting.

So the good news is that in the end, that $40 granola was worth it, because it spurred on this amazing new recipe (as well as one other that will be forthcoming in a a few weeks). But Lexi has learned a valuable lesson for sure: when in one of those cute cute shops on vacation, ALWAYS check the price tag lest you end up with granola for millionaires.

How do you preserve homemade granola

How long does homemade granola last?

You can store this granola at room temperature in an air tight for about a month! But honestly it’s doubtful a batch will last that long, because it’s hard to stop snacking on it.

Are oats gluten-free?

Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. So if you have a gluten allergy or intolerance look for the gluten-free labeled rolled oats.

What kind of oats do you use for granola

Eat homemade granola with:

  • Nut milk and berries
  • Yogurt
  • Smoothie bowls
  • As a snack
  • On top of ice cream
  • With banana or an apple and nut butter

Is homemade granola bad for you

If you like this breakfast recipe, check out these others:


Cherry, Coconut and Chocolate Granola

Prep Time 00:10 Cook Time 00:22 Total Time 00:32 Yields 6 cups

Ingredients

Directions

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. In a bowl, combine all of the ingredients except the cherries and chocolate chips and stir to combine.
  3. Pour on prepared baking sheet and shake until it is in one even layer.
  4. Bake at 350 for 22 minutes, turning the mixture halfway through so it bakes evenly.
  5. Let cool and toss with cherries and chocolate chunks. Store in an airtight container at room temperature for up to one month.

Recipe Notes

  1. You can substitute pumpkin seeds or sunflower seeds for the pecans if you'd like to make a nut free version.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Hostess Cupcakes

Homemade Gluten Free Hostess Cupcakes are a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!

Dairy free chocolate cupcakesGluten Free Hostess Cupcakes

Ever have one of those iconic packaged chocolate cupcakes? Our version of Gluten Free Hostess Cupcakes may look like the classic treats of an American childhood but they taste like the sophisticated version you should have been eating all along. We took the best gluten-free chocolate layer cake and turned them into cupcakes, stuffed them with Homemade Marshmallow Fluff and topped them with a decadent chocolate ganache. We piped on that icon swirl with melted white chocolate, but if you skip that and use extra fluff, you’ll have yourself a dairy-free, gluten-free and refined sugar-free cupcake of your dreams.

homemade hostess style cupcakes

There are definitely a few steps needed to complete this recipe. But it’s such a cute treat to recreate with healthier ingredients and the final outcome is so dang delicious! The hardest part of this recipe is making the Homemade Marshmallow Fluff, but we created an entire post to really get detailed about how you can make it. All of the remaining steps are just basic baking skills that if you follow the instructions are very achievable.

Chocolate cupcake recipe

How do you make chocolate ganache

Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and mini chocolate chips. You can do this either in a small pot on the stove, or you can use a microwave to heat up the cream.

Can marshmallow be substituted for marshmallow cream:

No. If you want to skip making the marshmallow cream you can either purchase some at the store, fill the cupcake with a vanilla buttercream, or you can leave it out all together.

Homemade hostess cupcake recipe

How to prep cupcake components ahead of time:

There are a few components of making these cupcakes as close to the classic version as possible. But the good news is that they can easily be broken down into steps that can be done a day or two apart from one another.

  1. Make the cupcakes: This step can be done two days ahead of time! You can store the cupcakes in the refrigerator in an airtight container.
  2. Make the Homemade Marshmallow Fluff: This can be done up to one week ahead of time. If the marshmallow fluff gets slightly deflated you can easily whip it back up with the electric mixer.
  3. Make the ganache and melt white chocolate for topping: This is easiest if done at the same time you plan to assemble the cupcakes.
  4. Assemble the cupcakes: The cupcakes can be left at room temperature in an air-tight container for up to two days, but they are best eaten within the same day.

Hostess cupcake cake recipe

In this recipe we used these tools:

  • Stand Mixer
  • Muffin Tin
  • Piping Bags
  • Essentials: Bowls, whisks, spatula, knife

Homemade hostess cupcakes

If you like this Valentine’s inspired recipe, check out these others:

Gluten Free Hostess Cupcakes

Prep Time 30:00 Cook Time 40:00 Total Time 01:10 Yields 16 cupcakes

Ingredients

For cupcakes:

For Filling:

For Ganache:

  • 1/3 cup coconut milk
  • ½ cup mini chocolate chips (if dairy-free use dairy-free chocolate chips)

To pipe swirl

  • 1/4 cup white chocolate, melted

Directions

Prepare and cool cupcakes:

  1. Pre-heat oven to 350ºF and line 2 muffin tins with 16 parchment paper liners.
  2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt. (see note)
  3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
  4. Add dry ingredients into wet ingredients and whisk to combine completely.
  5. Divide batter evenly between 16 cupcake liners bake in pre-heated oven for 16-18 minutes  minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
  6. Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

Make the filling:

  1. Make 1 batch of Homemade Marshmallow Fluff and that post will have everything you need to know in it about doing so. You will have more than you need for this recipe but it is almost impossible to get egg whites to whip up if it is less than 3, so you'll need to make the whole batch.

Make Chocolate Ganache:

  1. Place mini chocolate chips in a heat proof bowl.
  2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes.
  4. Whisk the chocolate and coconut milk together until a smooth ganache is formed. It is best to do this right before assembling the cupcakes because you'll want the ganache to be warm, but not hot.

Assemble the cupcakes:

  1. Cut out a well from the cooled cupcakes with a knife and set aside the top. Using a spoon scoop out a teaspoon sized amount of cake to create a larger hole, and discard the cake scraps. Using your fingers gently press the sides of the hole until it is set and there are no loose crumbs. 
  2. Fill a pastry bag with the marshmallow cream and cut out a small hole. Fill the cupcakes and place the reserved cut top back on the cupcake and gently push it down so it's flat.
  3. Dip the top of each filled cupcake carefully into the glaze, and gently lift it up to let to let the excess glaze drip off and than quickly flip it back right side up on a wire rack to cool completely.
  4. To pipe the swirl either fill a pastry bag with melted and slightly cooled white chocolate, or you can use extra marshmallow fluff and make 4-5 swirls on the top of the cooled cupcake.
  5. Enjoy cupcakes within two days. They can be stored at room temperature in an air tight container.

Recipe Notes

  1. If your almond flour and cocoa powder is really lumpy you should sift all the dry ingredients together in a bowl.
  2. You can skip the coffee and just increase the milk by 1/4 cup.
  3. If your chocolate ganache ever gets too cold you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
  4. If you would like to make less chocolate cupcakes, you can use these ingredient amounts:
    • 1-1/4 cups (120) almond flour
    • ⅓ cup plus 1 tabespoon (35g) high-quality cocoa powder
    • 1/4 cup (24g) coconut flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon fine sea salt
    • 2 eggs
    • 3/4 cup coconut sugar
    • 1/4 cup milk of choice
    • 2 tablespoons cup coffee (see note)
    • 2 tablespoon cup avocado oil
    • 1 teaspoon vanilla extract
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Fudge (Nut-free)

This Paleo Fudge is a lightened-up chocolate-y treat that is good any time of day and takes less than 10 minutes to whip up! It’s made nut-free with healthy fats and antioxidant rich cocoa powder and is barely sweetened with only a touch of maple syrup. It’s vegan, gluten-free, dairy-free and most important out-of-this-world-good! This will be your NEW favorite fudge recipe, promise.

Easy paleo fudgePaleo Fudge

February calls for chocolate, and this Paleo Fudge doesn’t disappoint! We have a few festive treats planned for you, and we kicked it off with the Strawberry and Chocolate Ganache Sandwich Cookies from yesterday. Like that recipe, this one is also nut-free, which means it’s inclusive for those with nut allergies and you are able to send it to school with your kids. This Paleo Fudge is a treat you can feel good about eating, made with real food but most importantly insanely delicious.

Vegan Paleo Fudge

But this isn’t your average fudge recipe. First off, we call for cocoa powder. We love that it is rich in antioxidants and doesn’t have any added sugar or dairy, but more importantly it’s SO FUDGEY. Second, this one is nut-free. A lot of alternative fudge recipes call for almond butter, including this previous fudge on LCK, but this one uses sunflower butter (or alternatively tahini). Third, we add a bit of coconut flour to help firm up the fudge and give it the perfect texture. We discovered, and fell in love with that trick while testing for our PB & J Fat Bombs. And finally we love the added healthy fats thanks to the coconut oil. Having a piece of this fudge as a snack will definitely give you some energy that will last for a while!

While this fudge cannot stay for hours at room temperature, it will last for quite a while outside of the refrigerator and they don’t need to be stored in the freezer, and we like that!

Paleo fudge nut free

If you like this chocolate recipe, check out these others:

Paleo Fudge

Prep Time 00:05 Cook Time 00:03 Total Time 00:08 (plus chilling time) Yields 12 pieces

Ingredients

Directions

  1. In a medium pot, melt together coconut oil, maple syrup, salt and cocoa powder. Stir until it has all melted and combined.
  2. Add sunflower butter, coconut flour and vanilla extract and whisk together.
  3. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and pour the chocolate mixture inside.
  4. Smooth the top and refrigerate until set at least 2 hours, but preferable 6 hours.
  5. Using the sling, remove the fudge mixture and slice to 12-16 pieces. Store in the refrigerator and enjoy within 10 days.

Recipe Notes

  1. This recipe also works, and was tested with tahini (sesame seed paste). It has a slightly different taste to it, but still delicious so feel free to swap that in for equal portions if desired.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)

These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.

gluten free nut free cookie recipes

Strawberry and Chocolate Ganache Sandwich Cookies

These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!

So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.

allergy free cookie recipe

There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.

Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.

soy free cookies

How do you make chocolate ganache

While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.

Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.

allergy free recipes

We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions. 

This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!

everything free cookies

Tools we used in this recipe:

If you like this cookie recipe, check out these others:


Strawberry and Chocolate Ganache Sandwich Cookies

Prep Time 00:35 Cook Time 00:12 Inactive Time 01:10 Total Time 1:57 Yields 10 sandwich cookies

Ingredients

For Strawberry Cookies

For Chocolate Ganache:

  • 1/3 cup coconut milk
  • ½ cup Enjoy Life Mini Chocolate Chips

To assemble: 

  • 1/4 cup strawberry preserves or jam (store-bought or you can make your own here)

Directions

For cookies:

  1. Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
  2. With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
  3. Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
  4. Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
  5. Let rest for 10 minutes until the dough has stiffened up slightly (see note).
  6. Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
  7. Bake for 12 minutes on middle rack.
  8. Remove from oven and cool completely.

For ganache:

  1. Place Enjoy Life Mini Chips in a small heat proof bowl.
  2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes. 
  4. Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.

To assemble:

  1. Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
  2. Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
  3. Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.

Recipe Notes

  1. To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
  2. The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
  3. We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
  4. The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
  5. If you'd like to make your own jam, check out this post.
  6. If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
  7. If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
  8. If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Chocolate Peppermint Baked Oatmeal

This Chocolate Peppermint Baked Oatmeal is the perfect breakfast for a crowd and so easy to make! It is as good freshly baked as it is for meal prep. This festive flavor combination of chocolate and peppermint is sure to be a favorite! It is dairy and refined sugar free and a great fiber-rich breakfast or snack! Made in partnership with my friends at Carrington Farms!

Chocolate Peppermint Oatmeal Bake

Chocolate Peppermint Baked Oatmeal

The holidays are right around the corner and we know that this Chocolate Peppermint Baked Oatmeal will be a crowd pleaser on a leisurely morning surrounded by family and friends. Or really, anytime! We’ve taken our classic oatmeal bake recipe and made it festive with chocolate and peppermint and it is SO DELICIOUS! You can customize how much of a “treat” you want it to be with the amount of maple syrup and chocolate chips added.

Chocolate Peppermint Oatmeal Bake

What is baked oatmeal?

Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

How do you make baked oatmeal?

It’s so easy!

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Oatmeal Bake Ingredients

This post was made in partnership with Carrington Farms! If you haven’t heard of this brand before, Carrington Farms makes delicious, ethically sourced, non-genetically modified products made from simple, clean, and real ingredients that are easy to incorporate into every lifestyle. Their innovation-forward and family-centric company is dedicated to providing the highest quality and most accessible natural foods for anyone looking to make better health choices.

If you take a look at their website, they offer so many natural products that make managing healthy habits easy. In our Chocolate Peppermint Baked Oatmeal recipe we are using unflavored Organic Liquid Coconut Cooking Oil that helps keep a great texture and moisture level. It’s an alternative to traditional oils, that remains liquid all the time but still retains all the benefits of traditional coconut oil, like MCTs (which are utilized by the body for energy production and can aid in calorie burning) but it doesn’t taste like coconut! It’s totally neutral in flavor and this is key for me because I only like tasting the coconut flavor in food that is supposed to taste like coconut!

Chocolate Peppermint Oatmeal Bake

How do you serve baked oatmeal?

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

Chocolate Peppermint Oatmeal Bake

Like this breakfast for a crowd? Check out these others:

Chocolate Peppermint Baked Oatmeal

Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, Carrington Farms Organic Coconut Cooking Oil, and vanilla and peppermint extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chocolate chips, cocoa powder, chia, baking powder, and salt and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. For a barely sweet oatmeal bake, use 1/4 cup maple syrup. If you'd like it a bit more on the sweeter side, use 1/3 cup maple syrup.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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