Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- 1 overripe banana
- 2 eggs
- 1/2 cup unsweetened almond milk (or milk of your choice)
- 2 tablespoons honey (or sweetener of choice)
- 1/2 teaspoon vanilla extract
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is hot and ready for baking your oats mixture.
- Blend Ingredients: Add all the ingredients except the mini chocolate chips into a high-speed blender and blend until the mixture is smooth and well combined, creating a batter-like consistency.
- Prepare Ramekins: Evenly divide the oat batter among four ramekins, then sprinkle the mini chocolate chips on top of each to add bursts of chocolate in every bite.
- Bake: Place the ramekins in the oven and bake for 25 minutes until the tops are puffed up and lightly golden brown, indicating they are cooked through.
- Cool and Serve: Let the baked oats cool for at least five minutes before serving. Enjoy warm or at room temperature as a comforting breakfast or snack.
Notes
- You can substitute the almond milk with any milk of your choice, such as dairy or soy milk.
- For a vegan option, replace eggs with flax eggs or an egg substitute and use a vegan sweetener.
- Feel free to add nuts or dried fruits for extra texture and flavor.
- Ensure the banana is overripe for optimal sweetness and moisture.
- These baked oats can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
