You’re missing out if you’ve never mixed oats before baking them. The final product is baked oatmeal that has a texture that is light, fluffy, and almost cake-like, making it more like dessert than breakfast. This recipe serves as a foundation from which you may modify it however you like by adding other herbs, spices, flavorings, extracts, nuts, fruits, etc. The list’s five distinct flavor variations are just the beginning! There are countless options!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
| Yield: | 5 individual baked oats |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 5 8-oz ramekins.
- 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.
- 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.
- 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.
- 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.
- These blended oats are infinitely customizable. Use any yogurt or milk you prefer; swap maple syrup for honey or brown sugar; add in or leave out spices and extracts as desired. As written, these oats will be lightly sweetened, but feel free to add additional sweetener (up to 1/2 cup) to taste. The amounts listed for each of the ‘add-ins’ are only suggestions as well; add as much or as little of the spices, nuts, dried or fresh or frozen fruits, etc that you wish. Additional fruits, nuts, berries, etc can also be sprinkled on top of the batter in each ramekin before baking.
- I enjoy a lot of variety, so I make each ramekin a different flavor. Making the individual flavors is not required– you can make them all one flavor, if desired. Just know that the recipe makes enough for 5 8-ounce ramekins, no matter what additions you make.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 580 mg |
| Sugars | 26 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Cooked perfectly! We made a slew of substitutions due to being stuck home in a snowstorm: regular milk for almond milk, vanilla greek yogurt instead of plain, and my daughter made a paste of instant coffee, unsweetened cocoa powder, and hot water – then we found some slivered almonds in a cupboard. We did add a pinch of salt to each bowl. We also don’t have 5 little dishes that are the same size, so we eyeballed mis-matched bowls. And with all that, they are delicious and cooked so well. 30 minutes was just right. We will be making this again – maybe trying it as written, but also having fun with the flavors. We’re thinking lemon/poppy seed, and maybe something chai-ish for next time. Thanks for this recipe!
These have become my regular morning meal. They are filling, delicious and so satisfying. You might think the batter is too runny, but they fluff up to a delicious cake-like texture. And the varieties are endless!