Blended Baked Oats 5 Ways Recipes

BLENDED BAKED OATS

Blended Baked Oats image

Who says eating your morning oatmeal has to be boring? Try these blended baked oats made with banana, egg, and almond milk. A really ripe banana adds sweetness. It reminds me of a muffin. The flavor possibilities are endless, but I've included my favorites in the footnotes. You can leave out the egg, but it won't be as fluffy.

Provided by Tammy Lynn

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

cooking spray
1 cup rolled oats
1 large ripe banana
1 large egg
1 teaspoon baking powder
⅛ teaspoon salt
½ cup almond milk
2 tablespoons maple syrup (or sweetener of your choice)
1 teaspoon vanilla
½ teaspoon ground cinnamon
¼ cup fresh blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides.
Combine oats, banana, egg, baking powder, salt, almond milk, maple syrup, vanilla, and cinnamon in a blender. Blend until all is combined well, 30 to 60 seconds. Stir in blueberries. Fill mixture into the prepared ramekins.
Bake in the preheated oven until firm, about 25 minutes.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 62.7 g, Cholesterol 93 mg, Fat 6.1 g, Fiber 6.9 g, Protein 9.6 g, SaturatedFat 1.3 g, Sodium 469.5 mg, Sugar 24.8 g

BLENDED BAKED OATS 5 WAYS

Blended Baked Oats 5 Ways image

If you've never blended oats before baking them--you're missing out. The end result is a light, fluffy, almost cake-like texture that feels more like dessert than breakfast. This recipe is a base to start from--you can tailor it any way you wish, with any spices, flavorings, extracts, nuts, fruits, etc. The 5 different flavor variations listed are only the beginning! The possibilities are endless!

Provided by Kim

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 1h

Yield 5

Number Of Ingredients 30

Ingredients

2 cups rolled oats
1 cup plain whole-milk Greek yogurt
½ cup unsweetened almond milk
⅓ cup pure maple syrup
4 large eggs
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons pumpkin puree
2 tablespoons dried cranberries
1 tablespoon chopped walnuts
¼ teaspoon pumpkin pie spice
2 tablespoons sweetened flaked coconut
1 tablespoon sliced almonds
⅛ teaspoon almond extract
2 teaspoons unsweetened cocoa powder
2 tablespoons dried cherries
1 tablespoon semisweet chocolate chips
3 tablespoons fresh blueberries
1 teaspoon maple syrup
½ teaspoon lemon zest
2 tablespoons raisins
1 tablespoon chopped walnuts
⅛ teaspoon ground cinnamon, or as needed
pinch of ground cloves
pinch of ground allspice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 5 8-oz ramekins.
Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla extract, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
To one ramekin, add pumpkin puree, cranberries, walnuts, and pumpkin pie spice. To the second ramekin, add sweetened coconut, sliced almonds, and almond extract. To the third ramekin, add cocoa powder, cherries, and chocolate chips. To the fourth ramekin, add blueberries, maple syrup, and lemon zest. To the fifth ramekin, add raisins, walnuts, cinnamon, cloves, and allspice.
Divide batter evenly between the prepared ramekins. Carefully stir each ramekin individually until all additional ingredients are thoroughly incorporated. Place ramekins onto a baking sheet.
Bake until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Re-warm before serving.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 54.6 g, Cholesterol 157.8 mg, Fat 14.6 g, Fiber 6 g, Protein 13.4 g, SaturatedFat 5.5 g, Sodium 580.1 mg, Sugar 25.8 g

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