Blended Baked Oats 5 Ways

Popular - Breakfast and Brunch

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!

Brief

Prep 20 mins

Cook: 30 mins

Additional: 10 mins

Total: 1hr

Servings: 5

Yield: 5 individual baked oats

Blended Baked Oats 5 Ways

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

Breakfast and Brunch

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 5 8-oz ramekins.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Blended Baked Oats 5 Ways

Servings Per Recipe:5

Calories: 395.2

% Daily Value *

Protein: 13.4g 27%

Carbohydrates: 54.6g 18%

Dietary Fiber: 6g 24%

Sugars: 25.8g

Fat: 14.6g 23%

Saturated Fat: 5.5g 27%

Cholesterol: 157.8mg 53%

Vitamin A Iu: 1221.6IU 24%

Niacin Equivalents: 2.9mg 23%

Vitamin B6: 0.1mg 7%

Vitamin C: 1.4mg 2%

Folate: 34.1mcg 9%

Calcium: 146.5mg 15%

Iron: 3.3mg 18%

Magnesium: 81.4mg 29%

Potassium: 334.4mg 9%

Sodium: 580.1mg 23%

Thiamin: 0.3mg 28%

Calories From Fat: 131.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.