Disclosure: This post contains sponsored content brought to you by Flavahan’s. I received free products to use in this promotion, but all opinions expressed in this post are 100% my own.
I’m partnering with Flahavan’s for this Santa Fe chocolate chip cookie baked oatmeal recipe. Flahavan’s is an Irish company that’s been milling oats for over 200 years. I always think it is kind of wonderful when a company has been around since the late 1700s and has been family run throughout multiple generations. Both of these are true for Flahavan’s. They also are a company that values environmental sustainability and sources from local farmers. In addition to being available via Amazon, Flahavan’s products are also available at Whole Foods here in the PNW. Happy day – when I run out of the box they sent me, I can go buy more! I was really delighted with how flaky and easy to cook the oats were. Best yet, they produce an instant steel cut oatmeal that can be microwaved. My favorite go-to breakfast when I’m traveling is oatmeal, as it can be easily packed and made (if necessary) using a hotel room’s coffee maker to heat up water, so the instant steel cut oat packets were perfect for my quick business road-trip this week.
Back to the Santa Fe chocolate chip cookie baked oatmeal. I’ve been looking for an oatmeal recipe that both Clay (my husband) and I can enjoy. I love oatmeal – the texture doesn’t bother me a bit. But Clay is not a fan, at all. At the same time, we both know that oats are incredibly healthy to eat and we probably don’t get enough whole grains in our diet. I had Clay try the Santa Fe chocolate chip cookie baked oatmeal when it came out of the oven and his response was enthusiastic – he really likes the texture of the baked oatmeal. We have a winner and a new recipe to add to our weekend breakfast repertoire.
I opted to add in pine nuts on this one because the combination of chocolate chips and pine nuts always transports me back to New Mexico. While I’m a perfectly happy PNW transplant (yay for rainy weather this week!), I have a special place in my heart for Northern New Mexico. Some of my best vacations were spent with Clay in Santa Fe and at Ojo Caliente (which is a hot springs resort close to Taos, New Mexico). Pine nuts are a frequent ingredient in New Mexican cooking and I’ll always remember my first taste of a chocolate chip cookie with pine nuts. The flavor evokes the smell of a burning pinion in a fire in a kiva, the smell of creosote after the rain, and the smell of warm pine in summer.
Baked oatmeal is so incredibly easy to make. It took me about 5 minutes to gather all the ingredients and mix them up and then it went into the oven for 40 minutes and came out a perfectly moist, slightly chocolatey-gooey, wonderful breakfast. The leftovers held up just fine in the fridge and I’ve been taking a serving with me each day to heat up at work in the afternoon for a coffee break snack.
- 3 cups rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup pine nuts
- ¼ cup chocolate chips or chunks
- 1 cup milk
- 1/3 cup maple syrup
- ¼ cup coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees
- Butter an 8 inch by 8 inch baking pan.
- In a small bowl, combine the oats, baking powder, salt, pine nuts, and chocolate chips. In a larger bowl, combine the milk, maple syrup, coconut oil, egg, and vanilla extract. Stir to combine.
- Add the dry ingredients to the wet and stir until the mixture is thoroughly incorporated.
- Pour the mix into the prepared baking pan. Bake for 40-50 minutes or until the oats are soft and the top looks lightly browned. Enjoy!
- Serves 4 – 6