Double Chocolate Chip Oatmeal
½ Cup NutraBio MRP Chocolate (about 4 scoops)
2 Cup Gluten Free Quick Oats
¼ Cup Pumpkin Puree
1/2 Cup Unsweetened Vanilla Almond Milk
¼ Cup Stevia
½ Cup Sugar Free Dark Chocolate Chips
Line a deep baking dish with parchment paper and set aside
Combine all dry ingredients in a large mixing bowl. Slowly add in the milk and pumpkin puree until a thick batter is formed. You may need more/less milk.
Transfer mixture into deep baking dish lined with parchment paper
Use a rubber scraper to press the dough flat down into the dish
Refrigerate for 30 minutes or until firm, slice into bars and enjoy!
These will freeze great also so feel free to bake a double batch
Servings: 8 Bars
Calories: 162 Each
Macros: 2g F/ 20 g C /16g P