Ingredients
Wet Ingredients
- 1/4 cup water (or milk of choice)
- 1 large egg
- 1 and 1/2 tbsp maple syrup
Dry Ingredients
- 1/3 cup rolled oats (large flake or quick)
- 2 tbsp pea protein isolate powder (or additional oats)
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp fine sea salt
Optional
- 2 tbsp cacao nibs (optional or mix-in of choice)
Instructions
- Preheat and Prepare: Preheat your oven to 350 °F and lightly grease a 10-12 oz oven-safe ramekin to prevent sticking.
- Mix the Ingredients: For a smooth batter, add all ingredients to a high-powered blender and blend on high for 30-60 seconds until smooth. Alternatively, if you prefer texture, mix all ingredients well in a bowl until fully combined.
- Pour and Bake: Pour the batter into the prepared ramekin, stir in any desired mix-ins like cacao nibs, then bake in the oven for 22-28 minutes. The oatmeal is ready when it is set and the center lightly bounces back when pressed.
- Rest: Allow the baked oatmeal to rest for 5 minutes after baking. This helps it set further and improves the texture.
- Serve and Enjoy: Enjoy your warm, chocolatey baked oatmeal straight from the ramekin or transferred to a plate.
Notes
- You can substitute pea protein powder with additional oats or your preferred protein powder.
- Use milk instead of water for a creamier texture.
- Feel free to add other mix-ins like nuts, dried fruit, or seeds for extra flavor and nutrition.
- Ensure the ramekin size is between 10-12 oz to avoid overflow or uneven baking.
- Resting the baked oatmeal improves its firmness and eating texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
