Blender Chocolate Chip Baked Oats (No Banana)
These chocolate chip baked oats are made with blended oats and sweetened with maple syrup for an easy, tasty & healthy breakfast recipe!
Ingredients
- ½ cup old-fashioned oats (or rolled oats)*
- ¼ cup milk of choice
- 1 large egg
- 2 Tbsp almond butter (or other nut butter)
- 1½ Tbsp pure maple syrup (or honey)
- ½ tsp vanilla extract
- ½ tsp baking powder
- pinch of salt
- 2 Tbsp chocolate chips
- handful of raspberries (optional)
Instructions
- Preheat the oven to 350° Fahrenheit (176° Celsius). Grease an oven-safe ramekin**. Set aside.
- Add oats to a blender. Blend until they reach a fine powder.
- Add milk, egg, almond butter, maple syrup, vanilla extract, baking powder, and salt to the blender. Stir lightly, then blend until smooth. Pause halfway through and use a spatula or spoon to scrape down the sides of the blender (so everything is incorporated).
- Stir chocolate chips and raspberries into the batter. Pour into the prepared ramekin. Top with additional chocolate chips and raspberries if desired.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out mostly clean. (Some crumbs are ok). Allow to cool for 10 minutes, then enjoy!
Notes
*You can also use quick oats in this recipe. I don't recommend using steel-cut oats.
**I use 8oz ramekins, but you can use smaller ramekins - just be sure to reduce the bake time.
Storage Tips: These blended baked oats are best enjoyed the same day they're made, but they can be stored in the refrigerator for 2-3 days. (Completely cover the ramekins with foil, or transfer the oats into an airtight container.)
To Reheat: Microwave for 45-60 seconds, or until heated through. Or, re-bake in the oven at 350 degrees Fahrenheit for 5-10 minutes.