Description
If you’ve never blended oats before baking them–you’re missing out. The end result is a light, fluffy, almost cake-like texture that feels more like dessert than breakfast. This recipe is a base to start from–you can tailor it any way you wish, with any spices, flavorings, extracts, nuts, fruits, etc. The 5 different flavor variations listed are only the beginning! The possibilities are endless!
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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 5