My Oatmeal Review
This post was sponsored by My Oatmeal through their partnership with Fit Approach. I received My Oatmeal products in exchange of my honest review. As always all opinions are my own.
Oatmeal, nuts, chocolate, cooking…these are a few of my favorite things.
If you’re a fan of oatmeal imagine how fun it would be to customize your very own bag. Or is that just me?
I designed a custom oat blend and it’s as fun as it sounds. So many flavor combinations to choose from! I’d be lying if I said seeing the name on the bag of my Jill’s Nutty Chocolate Oats didn’t make me smile. My kids even thought that was kinda cool.
How It Works: Design Your Blend
- Choose how much oatmeal My Oatmeal is going to make for you.
- Choose what type of oat you want. Blends are only created with non-GMO oats. I picked Organic Gluten Free Thick Rolled Oats.
- Add gluten free and 100% natural flavors. 52 flavors to choose from! I added Black Forest Cake and Peanut Butter.
- Pick your fruits.
- Add nuts and seeds.
- Plus a little something to make it sweet. It is recommended but, I decided not to add sweetener.
- Now, name your blend!
After trying a traditional bowl of my custom blend I knew immediately what I wanted to try next, baked! The steel cut oatmeal worked great for overnight oats and bowl of traditionally cooked oatmeal. It worked exceptionally well for the baked oatmeal!
For more information and to create your own blend visit myoatmeal.com.
Nutty Chocolate Baked Oatmeal is a breakfast delight packed with flavor and topped with a chocolate protein punch. The combination of 3 nuts adds a pleasing taste and crunchy texture. Gluten Free, Dairy Free, Vegan, Vegetarian
- 1/2 cup steel cut oats, gluten free if needed (see notes)
- 1/4 teaspoon baking powder
- 2 tablespoons unsweetened apple sauce
- 1/2 cup unsweetened almond milk (or your non-dairy milk of choice)
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon chocolate chips, dairy free if needed
- 1/2 tablespoon of pure maple syrup (more if you want sweeter oats)
- 1 tablespoon chopped walnuts
- 1 tablespoon sliced almonds
- 2 tablespoons chocolate protein drizzle
- 1 scoop protein powder (I used Vega One Chocolate)
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup water
- Stevia to taste (See note)
- Preheat the oven to 350F.
- Lightly grease a ramekin with oil of choice.
- In a medium bowl combine oats, baking powder, apple sauce, almond milk, chocolate chips, vanilla extract, maple syrup and walnuts. Stir until well blended.
- Pour mixture into the ramekin.
- Bake uncovered, 45-50 minutes (I baked for 50 minutes).
- While the oatmeal is baking, in a small bowl combine the protein powder and cocoa. Gradually add the water to get the consistency you like.
- Add the chocolate protein drizzle to the oatmeal bake.
- Sprinkle with the sliced almonds.
- Serve immediately.
Keep in mind this recipe was made with my custom blend oats that included natural peanut butter and black forest cake flavors with no added sweetener. If you're using traditional oats add more chocolate chips and peanut flour.
Adding a sweetener to the chocolate protein drizzle is optional and depends on your preference for sweetness and the protein powder you use which may already add a sweet flavor.
The protein chocolate drizzle makes about 1/3 cup. I used 2 tablespoons but feel free to drizzle as little or as much as you like.
Topping Options: banana, warmed nut butter, cinnamon, strawberries