Try these blended baked oats if your morning oatmeal is starting to get boring! Made with almond milk, egg, and a really ripe banana to add sweetness. It reminds me of a muffin. You can leave out the egg, but it won’t be as fluffy.
Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::2
Ingredients
cooking spray
1 cup rolled oats
½ cup almond milk
1 large ripe banana
1 large egg
2 tablespoons maple syrup (or sweetener of your choice)
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup fresh blueberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of two 8-ounce ramekins with cooking spray.
Combine oats, almond milk, banana, egg, maple syrup, baking powder, vanilla, cinnamon, and salt in a blender. Blend until well combined, 30 to 60 seconds. Stir in blueberries. Transfer to the prepared ramekins.
Bake in the preheated oven until firm, about 25 minutes.
Cook’s Note
If you cut this to one serving, still use 1 egg. I tried both old-fashioned oats and quick oats and thought both worked out the same.
The texture will change if these sit, and the next day they will be very dense; however, I still enjoyed mine reheated in the microwave.
The flavor possibilities for baked oatmeal are endless, but here are two of my favorites:
Banana Nut Bread Blended Oats: Omit the blueberries. Add 1/8 teaspoon of nutmeg and increase the cinnamon to 1 teaspoon. Fold in 2 tablespoons of chopped walnuts after blending.
Peanut Butter Chocolate Chip Blended Oats: Omit the blueberries, and omit the cinnamon if desired. Add 2 tablespoons of natural peanut butter before blending. Stir in 2 tablespoons of chocolate chips after blending.