|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 6g||31%|
|dietary fiber 7g||25%|
|Total sugar 39g|
|Vitamin C 5 mg||25%|
|Calcium 185 mg||14%|
|iron 4 mg||20%|
|Potassium 577 mg||12%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
A 1-cup casserole dish or ovenproof mug is the perfect size for these baked oatmeal, and the variations are endless. The basic formula is sweetened with some maple syrup or honey and a banana. The banana sweetens the mix a bit more and there isn't much banana flavor at all. If you prefer baked oatmeal without the banana, you can substitute 1/4 cup applesauce or another banana substitute.
The oat mixture is mixed into a smooth batter, giving the oatmeal a cake-like consistency. Aside from being able to enjoy cakes for breakfast, the baked oatmeal is whole grain and gluten free!
A standard-sized, high-speed blender works well for preparing two or more servings. However, for one serving, a smaller hand blender or hand blender is your best bet.
“A delicious breakfast with minimal fuss! The recipe has just the right amount of sweetness, I sprinkled cinnamon sugar on top and it was a great added flavor. I will definitely add some cinnamon to the mix next time too! Cake-like consistency.” and chocolate chips will make kids love this recipe. –Tara Omidvar
1 large egg
3 tablespoon milkor non-dairy milk
1 tablespoon Honeyor maple syrup
1/2 Cup oatmeal
1/4 teaspoon baking powder
1 prize Salt
1/4 Cup mashed ripe banana
2 tablespoon Mini chocolate chips
1/2 teaspoon cinnamon sugaror demerara sugar, optional
Gather the ingredients.
Place a rack in the center of the oven and preheat to 350 F. Spray an 8-ounce ramekin or ovenproof mug with cooking spray.
In a blender, combine egg, milk, sweetener, rolled oats, baking powder, salt and banana. Alternatively, if you are using an immersion blender, mix in a bowl. Stir in the oat mixture until smooth.
Pour the mixed oat mixture into the casserole dish or mug and toss all but about 1 teaspoon of the mini chocolate chips into the batter.
Top with the remaining 1 teaspoon mini chocolate chips and cinnamon sugar, if desired. Bake the oatmeal mixture for about 20 to 25 minutes, or until a toothpick inserted in the center comes out with only a few crumbs stuck to it.
- A portion blender is the best choice for preparing one portion.
- Be sure to spray the ramekins with cooking spray or grease them with oil or butter.
- The baked oatmeal will become dry if baked for too long. Stick to about 20 to 22 minutes for 8-ounce ramekins, or about 15 to 17 minutes for 6-ounce ramekins.
- If you don't have a blender, you can use oat flour to make baked oatmeal. Alternatively, you can use a food processor to grind oatmeal into a smooth flour. Prepare the dough from oatmeal with a whisk or electric mixer.
- Chocolate Chocolate Chips: Add 1 tablespoon of unsweetened cocoa powder to the blender.
- Blueberry Lemon: Add 1/4 teaspoon of grated lemon zest to blender. Omit the chocolate chips, stir about 8-12 blueberries into the batter in the casserole dish and sprinkle on a few more blueberries.
- cinnamon berry: Add 1/2 teaspoon ground cinnamon to blender. Omit the chocolate chips and stir some chopped strawberries or whole blueberries or raspberries into the batter in the casserole dish and top with a few more chopped berries. Sprinkle with cinnamon sugar and bake as directed.
- Pumpkin Pecan: Omit the banana and chocolate chips. Additionally, add 1 tablespoon maple syrup, 1 tablespoon brown sugar, 1/4 cup canned pumpkin, 1/4 teaspoon cinnamon, pinch of nutmeg, 1/4 teaspoon vanilla, and 3 tablespoons milk. Add about 2 tablespoons finely chopped pecans to the casserole dish and top with 1 teaspoon chopped pecans and 1/2 teaspoon cinnamon sugar – bake as directed.
- With jam: Stir 1 to 2 tablespoons of jam or marmalade into the batter in the casserole dish. Top with mini chocolate chips or berries.
- Vegan Baked Oatmeal: Use an egg substitute or a flaxseed egg. In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Put the mixture in the fridge for 15 minutes, put it in the blender and continue with the recipe. Use vegan chocolate chips or a mix of berries or chopped fruit.
- To make the baked oatmeal without the banana, substitute about 1/4 cup applesauce.
- Optional topping ideas include toasted coconut, caramel or chocolate sauce, sugar-free syrup or fruit syrup, whipped cream, vanilla or plain yogurt, chopped toasted nuts, or Demerara sugar.
How to store it
- If you're making a large batch and have leftovers, cover the ramekins and refrigerate for up to 3 days.
- Microwave until hot, about 1 to 1 1/2 minutes.
Can I use oatmeal in baked oats?
Oatmeal can also be used, but the consistency is not as smooth as oatmeal.