Brownie Baked Oatmeal

Brownie Baked Oatmeal (and other freezable make-ahead breakfast)

Yields: 8 servings

• 3 cups oatmeal (quick or rolled oats work)
• 2 teaspoons baking powder
• 3/4 teaspoons salt
• 1/4 cup cocoa powder
• 1/2 teaspoon cinnamon
• 1/3 – 1/2 cup brown sugar
• 2 tablespoons butter, melted (melted coconut oil works, too)
• 1/2 cup pumpkin puree
• 1 cup milk
• 2 eggs
• 2 teaspoons vanilla
• 1/4 – 1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

Whisk together the dry ingredients (the first six ingredients, through brown sugar) in a large bowl.

In another bowl, whisk together the wet ingredients (butter, milk, pumpkin, eggs, and vanilla).

Pour the wet ingredients into the dry ones. Mix well.

Stir in the chocolate chips.

Pour batter into a greased 9x13 pan. Bake for about 20 minutes (or until an inserted toothpick comes out clean). Serve with warm milk on top.

Freezer Tip: I usually make two 8×8 pans and freeze one before baking for later. When ready to eat, I thaw it in the fridge overnight and bake as directed.