I’m totally obsessed with Pumpkin Spice Baked Oatmeal.
But I kinda wanted a winter version (pumpkin spice just screams fall).
It took a few tries, but I eventually perfected a salted caramel-mocha version (so good!)
This is absolutely the perfect snack (or even breakfast, if that’s your thing (I’m a protein shake on the way out the door kind of gal)!
Salted Caramel Mocha Baked Oatmeal
1 cup old fashioned oats
1 tbsp cocoa powder
1 tsp baking powder
Dash of salt
½ cup strongly brewed coffee
¼ cup lowfat milk
½ cup unsweetened applesauce
1 large egg
1 ½ tbsp salted caramel sauce
1 tbsp unsalted butter, melted
2 tbsp mini chocolate chips
1 salted caramel, chopped (optional)
Preheat the oven to 375 degrees F. Spray two 1-cup ramekins with cooking spray and place them on a baking sheet.
In a large bowl, combine the oats, cocoa powder, salt, and baking powder.
In a smaller bowl (or large measuring cup), whisk together the milk, coffee, applesauce, egg, caramel sauce, and butter.
Pour the wet ingredients into the dry ingredients and stir until combined. The mixture will be quite runny. Fold in the chocolate chips.
Divide the batter evenly between the two prepared ramekins. Bake in the preheated oven for 23-28 minutes or until the tops are browned and no longer sticky and the oats have set. Sprinkle the baked oatmeal with chopped caramels, if desired. Cool slightly and serve.