Ok...so this recipe does not actually involve eating ice cream for breakfast- but it comes pretty darn close!

A Chipwich is an ice cream sandwich made with chocolate chip cookies. I used this fun, classic dessert as the inspiration behind my newest baked oatmeal. 

Now, this recipe comes with a bit of a disclaimer.

WARNING: One bite and you may never be able to enjoy any other oatmeal again.

Only joking! This is a fun summer oatmeal, but it is not intended to be treated as a super-healthy variety that should be eaten everyday. This is more of a special occasion or every-once-in-a-while type dish. Or maybe it can be used as a gateway into convincing your children that oatmeal is delicious!

And, if you've never enjoyed oatmeal- let this be your sign! Oatmeal is delicious! And, you are missing out!

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Ingredients in Gluten Free Chipwich Baked Oatmeal Sandwiches

• Coconut Oil or Butter
• Applesauce
• Brown Sugar
• Maple Syrup
• Vanilla
• Eggs
• Flour (I used oat)
• Baking Powder
• Milk (can use dairy free)
• Old-Fashioned or Rolled Oats
• Mini Chocolate Chips
• Cream Cheese
• Powdered Sugar
• Whipped Topping

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Baked Oatmeal Tips

• There are so many possible flavor combinations! Add some chopped peanuts, pecans, almonds, or peanut butter chips.
• Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
• Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
• Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
• Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.

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**If you want a thicker filling, you may need to double the recipe.

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