My sons and I both enjoy these grilled sweet potatoes. Although my son loves sweet potatoes, I came up with this recipe because I don’t really like the classic sweet potato casserole.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- If you cut this to one serving, still use 1 egg. I tried both old-fashioned oats and quick oats and thought both worked out the same.
- The texture will change if these sit, and the next day they will be very dense; however, I still enjoyed mine reheated in the microwave.
- Banana Nut Bread Blended Oats: Omit blueberries. Add 1/8 teaspoon nutmeg and increase cinnamon to 1 teaspoon. Fold in 2 tablespoons chopped walnuts after blending.
- Peanut Butter Chocolate Chip Blended Oats: Omit blueberries, and omit cinnamon (if you like). Add 2 tablespoons natural peanut butter before blending. Stir in 2 tablespoons chocolate chips after blending.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 470 mg |
| Sugars | 25 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made the peanut butter version and subbed chopped peanuts for the chocolate chips. I felt that it needed to be a bit sweeter so I sprinkled powdered sugar on top. Throughly enjoyed and very good. Thanks for the recipe, Tammy!
I really liked these – easy and healthy.
I liked the blueberries.. it needed more flavor overall. If I try it again, I’ll double the vanilla. It looks nice and was pretty firm.
Easy to make for breakfast. I made it today for me and my wife. We loved it! I will do variations of this recipe! Glad I stumbled on this recipe.
Very tasty, but extremely filling. I would make these in a minimum of 4 ramekins. I also am cautioning that ramekins do get quite hot and stay that way for about 20 minutes. Be careful when making these for kids for that reason.
For a @ 100 calorie snack, I make these in 8-10 standard muffin containers, depending on if I have a very big banana and if I add 1/4 C flour. Takes 19 minutes at 400 degrees. Last time I added 1 T chia seeds. I’ve been using the “with nuts” version. (40 grams walnuts.) I leave two out and freeze the rest. I’ve been looking for a low saturated fat snack and this is perfect 🙂
We really enjoyed this. I substituted raisins for the blueberries and also added 1/4 cup of walnuts. Easy delicious and keeps well I doubled the recipe and baked in a 12 cup muffin pan
Easy to make, fun to tweak, tasty and nutritious to eat! This recipe and it’s variations are becoming a favourite at our house. I have added shredded coconut and chocolate chips, and other fruit beyond blueberries. I agree, that if you use 8 oz. containers that you’ll certainly end up with more than two servings.
Great breakfast without adding sugar.
Loved the flavor of this; will definitely make again. I added more blueberries. My one critical comment is that there was no way this would fit into an 8 oz ramekin; I used a 16 oz ramekin and it was over half full – and that was before I added the blueberries. It also took longer to bake than 25 minutes. Next time I make this I’m going to divide among 3 bowls; the serving size in this recipe was more than I want for breakfast.
I made a single serving using a whole egg and 1/4 Cup milk. The batter was a little thinner so I had to bake fo 30 minutes., I left out the sweetener and added 1 T of chopped walnuts. It turned out delicious. A bit labor intensive but worth the time.
I used 1/4 cup whole wheat flour and 3/4 cup oats. I used regular lowfat milk soured with a teaspoon of vinegar. They turned out light and muffin like, absolutely delicious! I like that there’s very little added sugar and not much fat. I’m looking forward to making these as muffins!
This was pretty bland. The sweetness was OK, but it lacked character. Maybe the addition of ginger, (or ginger beer instead of almond milk) or crushed pineapple, or strawberries would help.
I loved it! So hearty and delicious. Definitely like a muffin almost! I made it again and used pumpkin pie filling… I/2 cup and then pumpkin pie spice to sub for cinnamon. Used the chocolate chips too!
Delicious! It was a perfect amount for 2. I only changed dropping the amount of Maple syrup to 1T. From 2T. I stirred in the blueberries after pouring the batter into the ramekins, and added a few walnut 1/2’s to the top. Check the center with a clean butter knife for done ness. Mine took a bit longer to cook.