Gluten Free Chipwich Baked Oatmeal Sandwiches

• 2 Tbsp. coconut oil, melted
• 1/2 c. unsweetened applesauce or Greek yogurt
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. oat flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats
• 1/2 c. mini chocolate chips

Cream Cheese Filling

• 4 oz. light cream cheese, softened
• 2 Tbsp. milk or cream
• 1/4 c. powdered sugar
• 1/2 tsp. vanilla
• 1/2 tub whipped topping (about 4 oz.)
• Mini chocolate chips

1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, and maple syrup. Next, whisk in the vanilla, eggs, flour, baking powder, and salt. Carefully stir in the milk. Then, fold in the oats and mini chocolate chips (can reserve some to place on top before baking.)
2. Pour oat mixture into a greased brownie pan (with individual squares) or 12-14 lined muffin cups. Bake for 30-35 minutes.
3. In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the milk, vanilla, and powdered sugar. Fold in the whipped topping. Refrigerate until ready to assemble sandwiches.
4. Slice each oatmeal muffin in half. Spread or pipe filling onto the bottom piece. If desired, decorate with additional mini chocolate chips. Store in the fridge.
5. Not as cute, but you could also simply top each oatmeal muffin with the cream cheese mixture.
6. Note: If you reheat, cream filling with melt.