Ingredients
Main Ingredients
- ½ cup rolled or quick oats (not steel cut oats)
- 1 ripe banana
- 1 egg
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Toppings
- 15 blueberries
- 6 raspberries (or any berries you prefer)
- Powdered sugar (optional)
- Nut butter (optional)
Instructions
- Prepare the dish: Lightly grease a 5 x 5 inch oven-safe dish or ramekin. Preheat your oven to 350° F (175° C) to ensure it reaches the right temperature for baking.
- Make the batter: Add the rolled oats, ripe banana, egg, and maple syrup into a blender. Then add the baking powder and kosher salt. Blend everything until you achieve a smooth, uniform batter consistency.
- Assemble and bake: Pour the blended oat batter into the greased dish. Evenly distribute the blueberries and raspberries on top of the batter. Place the dish in the oven and bake for approximately 20 minutes, until the baked oats are set and lightly golden.
- Add toppings and serve: Once baked, remove from the oven and let it cool slightly. Top with powdered sugar and your choice of nut butter if desired. Enjoy the baked oats warm or at room temperature for a comforting meal.
Notes
- Use rolled or quick oats; steel cut oats are not suitable for blending smooth batter.
- Banana adds natural sweetness and moisture, so no extra sugar is needed.
- Ensure to grease the baking dish to prevent sticking.
- Feel free to substitute or mix berries based on seasonality or preference.
- Optional toppings like nut butter and powdered sugar enhance flavor but can be omitted for a lighter dish.
- This recipe is best served fresh but can be stored in the refrigerator for up to 2 days and reheated.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
