Chocolate Oat Loaf
This oatmeal based loaf is a delicious dessert, but can also be eaten as a between meals snack this is lower in calories and carbohydrates than some commercially made alternatives. This is a guide about chocolate oat loaf
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Since I have about 6 hours between breakfast and lunch, a dietitian recommended that I have a Kind bar to tide me over. They are expensive and have a lot of calories and carbs. When I saw this recipe in the Penzey's catalog, I showed it to her, and she said it was good. It tastes great, and has 130 calories per slice instead of 200 per bar. The carbs are 19 grams compared to 22 or more per bar. They also cost a lot less than commercially prepared bars. If pumpkin is hard to find, you can substitute canned yams. Of course, this can be made for its original purpose, dessert!
Total Time: 35-40 minutes to bake, 10 minutes to prepare
Yield: 12 slices
Source: Penzey's catalog
- 2 cups old-fashioned oats
- 1 Tbsp pumpkin pie spice
- 1 Tbsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup pumpkin puree (I used 1/2 can of pumpkin)
- 1 cup almond milk (I'm sure regular milk or another liquid could be substituted)
- 1 Tbsp pure vanilla extract
- 2 eggs
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees F.
- Grease a loaf pan.
- In a bowl, combine the dry ingredients.
- In a smaller bowl, combine the wet ingredients.
- Stir the wet ingredients into the bowl with the dry ingredients.
- Fold in the chocolate chips.
- Put into the prepared loaf pan.
- Bake 35-45 minutes or until the center is firm.
- Cool 10 minutes, then remove from the pan and finish cooling.
- Wrap and place in the refrigerator. It will slice better when refrigerated.