Yeah, I cut up a whole peppermint bark bar and tossed it in here. I’m at peace with the amount of sugar in this particular baked oatmeal recipe, because it was awesome.
Note: Peppermint is a very strong flavor, so be conservative with the amount of peppermint extract you’re adding here; it’s extremely easy to overdo it. I balanced the peppermint with a bunch of vanilla.
Baked oatmeal is my favorite breakfast because it’s convenient, filling, and easy to meal prep. I wouldn’t bother eating a relatively-wholesome breakfast if hadn’t already prepared it, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
If you like this holiday-inspired baked oatmeal recipe, you might also enjoy:
Peppermint Brownie Baked Oatmeal
Ingredients
- 1½ cups applesauce
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 egg
- ¼ cup liquid egg whites
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 2 cups milk of your choice
- 3 cups uncooked old fashioned rolled oats
- 4 ounces peppermint bark
- 2 tablespoon crushed candy canes
Instructions
- Preheat the oven to 375 °F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- Whisk together the applesauce, ½ cup of sugar and ⅓ cup unsweetened cocoa powder.
- Use a whisk to beat in the egg and ¼ cup egg whites
- Whisk in 1 teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon vanilla extract and ¼ teaspoon peppermint extract.
- Stir in the milk
- Stir in the oats
- Cut up the peppermint bark into tiny pieces and stir it into the oatmeal mixture.
- Pour the oatmeal mixture into the prepared baking dish.
- Bake for about 45 minutes at 375 °F . The oatmeal is done when a toothpick or knife inserted into the center comes out clean.
