Baked Oats Recipe

A ramekin with Baked Oats in it on a round wooden plate.

Baked oats have the texture of cake (light and airy) but are made with healthy ingredients.

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 30

Total Time 32

Servings serving

Calories 346kcal

Author Whitney Wright

Equipment

Vitamix/blender

Ingredients

1/2 cup rolled oats or quick oats, or oat flour
1/2 cup milk dairy, almond milk, or oat milk
1/2 medium banana
1/2 teaspoon baking powder
pinch salt
1 tablespoon honey or maple syrup for vegan

Instructions

Preheat oven to 350°F. Spray an 8 oz ramekin with nonstick cooking spray.
Add ingredients to a blender and blend until smooth, about 1 minute.
Pour into a 8 oz ramekin that has been sprayed with nonstick cooking spray.
Bake for 25-30 minutes. Or until a toothpick inserted in center comes out clean.
Remove from oven and serve warm. Can eat it plain or top with homemade streusel, chocolate chips, nuts, fruit, syrup, sprinkling of cinnamon etc.

Notes

You don’t have to blend the ingredients, however it will be just like oatmeal and won’t have that light and fluffy texture.

Oats: Can use quick oats, rolled oats. Not steel cut.

You’ll know the oats are done when the edges start to pull away from the sides, just like cake! Or when you insert a toothpick in the center and it comes out clean.

Make Ahead, Storing, and Freezing: Make the baked oatmeal ahead of time and store it in the fridge. Reheat in the microwave for a minute or warm in the oven until warmed through. Store any leftovers in the fridge for 3-4 days. To freeze, wrap the ramekin in plastic wrap and then in aluminum foil and store in the freezer for 2-3 months.

Nutrition