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–+ servings
powered by potatoes baked oatmeal

Powered by Potatoes Baked Oatmeal

Dana Rady
This baked oatmeal offers a delicious, healthy, and unexpected combination of ingredients that will keep you energized throughout the day. Kids and adults alike will love their soft, chewy texture, and the addition of instant mashed potatoes provides extra nutrition without sacrificing taste.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8

Ingredients
  

  • 2 c Vanilla Almond Milk
  • 1/2 c Chocolate Chips
  • 1 can 14 oz Sweetened Condensed Milk
  • 1 tsp Salt
  • 1 1/2 c Rolled Oats (gluten-free optional)
  • 1/2 c Slivered Almonds
  • 1/2 c Shredded Coconut
  • 44 g Instant Mashed Potato Flakes

Instructions
 

  • Preheat oven to 350°F.
  • Combine almond milk and sweetened condensed milk in a small pot. Bring to a simmer. Add chocolate chips and stir until fully combined. Remove from heat.
  • Mix in the salt, oats, slivered almonds, coconut, and instant mashed potato flakes.
  • Pour mixture into an oven-safe baking dish. Place in preheated oven and bake for 45 minutes.
  • Garnish with additional chocolate chips, coconut shreds, or slivered almonds to your liking and enjoy!

Note

  • This recipe can be made ahead of time and reheated in the microwave or air fryer to enjoy through the course of the week. If you prefer a crispier oatmeal, reheat in the air fryer for 3-5 minutes on 300 degrees. If you prefer softer oatmeal, reheat it in the microwave for 45 seconds.
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