Snickers Baked Oatmeal

A baked oatmeal version of a Snickers candy bar! Gluten free, vegan, and it’s chocolate for breakfast.

What should I eat for breakfast today?

A bagel? Eggs? A bowl of fruit?

No, no, it’s the weekend,

Time to have some fun and give a hoot.

Bring out the chocolate, grab some nuts,

We’re going to have fun this morning,

I don’t care what anyone says –

Breakfast needn’t be so boring.

So put away the boxes of cereal,

Today we’re going to make a treat,

But one that’s on the healthier side

With no butter, refined sugar or wheat.

A candy bar cake is what we’ll make,

Tastes like nougat in the middle,

Peanut-studded caramel to add some fun,

And chocolate? Well, just a little.

Mix in the oats, blend some dates,

There are a few more things to do

Before we enjoy our breakfast cakes,

Did I mention this recipe makes two?

In the end it’s not just about the food

But sharing it with you (how bizarre!),

So please join me and together we’ll eat

A baked oatmeal Snickers bar.

Snickers Baked Oatmeal

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

It's candy for breakfast! These Snickers baked oatmeals are vegan, free from refined sugar, and are also gluten free (if using certified GF oats).

Recipe type: Baked Oatmeal

Serves: 2

Ingredients

• For the caramel
• 3 medjool dates, chopped
• 2 tablespoons applesauce
• 2 tablespoons almond milk
• ¼ teaspoon vanilla extract
• 
  For the nougat layer
• ¼ cup applesauce
• 2 - 3 tablespoons almond butter or peanut butter
• 1 tablespoon caramel (from above)
• ½ teaspoon vanilla extract
• ⅓ cup almond milk
• ½ cup rolled oats
• ¼ teaspoon baking powder
• Pinch of salt
• 
  For the chocolate layer
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup
• 2 tablespoons almond milk
• 3 tablespoons pumpkin puree or applesauce
• ¼ teaspoon vanilla extract
• ¼ cup rolled oats
• ⅛ teaspoon baking powder
• Tiny pinch of salt
• 
  To assemble
• 3 - 4 tablespoons peanuts

Instructions

1. Preheat the oven to 350°F (180°C). Grease two ramekins.
2. For the caramel: In a blender, combine the chopped dates, applesauce, almond milk and vanilla extract. Blend until relatively smooth. Set aside.
3. For the nougat layer: In a bowl, mix together the applesauce, almond butter (or peanut butter) and 1 tablespoon of the caramel made in Step 2. Stir in the vanilla extract and almond milk. Add the rolled oats, baking powder and salt, and mix until well combined.
4. For the chocolate layer: In another bowl, combine the cocoa powder, maple syrup, almond milk, pumpkin puree (or applesauce) and vanilla extract. Add the rolled oats, baking powder and salt. Mix until well combined.
5. To assemble: Divide half of the chocolate layer between the prepared ramekins. Next, divide the nougat layer between the ramekins.
6. Top the nougat layer with some peanuts, and spread the caramel over the nuts. Depending on tastes, you may or may not use all of the caramel.
7. Divide the remaining chocolate layer between the ramekins, carefully placing it on top of the caramel.
8. Bake for 25 - 30 minutes, or until the tops are dry and a little firm. If removing the baked oatmeals from the ramekins, allow them to cool for 5 minutes first. Enjoy!

Notes

Caramel
I was able to blend the caramel until smooth using my immersion blender. If you have a really big blender, it may be easier to double the caramel recipe.

How much caramel you add to the baked oatmeals simply depends on how caramel-y you’d like it. Leftover caramel can be stored in the fridge for a few days.

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