If you've never blended oats before baking them--you're missing out. The end result is baked oatmeal with 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!
Ingredients
- rolled oats: 2 cups
- plain whole-milk Greek yogurt: 1 cup
- unsweetened almond milk: 0.5 cup
- pure maple syrup: 0.33333 cup
- eggs: 4 piece
- vanilla extract: 2 tsp
- almond extract: 0.25 tsp
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- pumpkin puree: 2 Tbsp
- cranberries: 2 Tbsp (dried)
- walnuts: 1 Tbsp (chopped)
- pumpkin pie spice: 0.25 tsp
- sweetened flaked coconut: 2 Tbsp
- almonds: 1 Tbsp (sliced)
- almond extract: 0.125 tsp
- unsweetened cocoa powder: 2 tsp
- cherries: 2 Tbsp (dried)
- semisweet chocolate chips: 1 Tbsp
- blueberries: 3 Tbsp (fresh)
- maple syrup: 1 tsp
- lemon zest: 0.5 tsp
- raisins: 2 Tbsp
- walnuts: 1 Tbsp (chopped)
- ground cinnamon: 0.125 tsp (or as needed)
- pinch of ground cloves:
- pinch of ground allspice:
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease 5 8-oz ramekins.
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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.
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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.
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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.
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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.
