Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 1/2 cup milk (full fat, low-fat, almond, or milk of choice)
- 1 banana
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
Optional Toppings
- Chocolate chips
- Nuts
- Berries
- Honey, almond butter, or peanut butter for drizzling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the oats.
- Blend Ingredients: Combine rolled oats, milk, banana, egg, baking powder, cinnamon, vanilla extract, honey or maple syrup, and a pinch of salt in a blender. Blend for 1 minute until smooth and well combined.
- Prepare Baking Dish: Pour the blended batter into 2 to 3 small ramekins or double the recipe and pour into a large 9×13 inch casserole dish. Optionally, top with chocolate chips, nuts, or berries for added flavor and texture.
- Bake: Place the ramekins or casserole dish in the preheated oven and bake for 30 minutes until the oats are set and golden on top.
- Serve: Remove from oven and drizzle with honey, almond butter, or peanut butter if desired. Serve warm and enjoy your nutritious baked oats breakfast!
Notes
- You can easily substitute the milk with any plant-based milk to make this dairy-free.
- Adding toppings before baking gives a toasty flavor, while adding toppings after keeps them fresh and vibrant.
- For extra protein, consider adding a scoop of protein powder or nut butter into the batter before blending.
- Leftovers can be refrigerated and reheated for a quick breakfast on the go.
- This recipe is easily doubled or tripled to serve more people or to meal prep.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
