Baked Oats
Simple baked oats made with rolled oats, milk, banana, and optional chocolate chips and peanut butter. Can be baked in the oven or cooked in an Instant Pot.
Servings: 2 servings
Ingredients
Ingredients
- ?1 cup 80 grolled oats
- ?1/2 cup 120 mlmilk of choice
- ?1 egg
- ?1 banana
- ?1/2 teaspoonbaking powder
- ?1/2 teaspoonground cinnamon
- ?1 teaspoonpure vanilla extract
- ?2 tablespoonshoneyor maple syrup
- ?1/4 teaspoonsalt
- ?2 tablespoonschocolate chips
- ?1 tablespooncreamy peanut butterfor serving optional
Instructions
Instructions
- Grease two ramekins or a small oven‑safe dish; if using the oven, preheat to 375°F (190°C).
- In a blender combine 1 cup (80 g) rolled oats, ½ cup (120 ml) milk, 1 egg, 1 banana, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, 2 tablespoons honey or maple syrup, and ¼ teaspoon salt. Blend about 30 seconds until mostly smooth.
- Transfer the batter to a bowl and stir in half of the 2 tablespoons chocolate chips.
- Divide the batter between the prepared ramekins or pour into the oven‑safe dish. Sprinkle the remaining chocolate chips on top.
- Oven method: Bake at 375°F (190°C) for 25–30 minutes, until the tops are set and a toothpick inserted near the center comes out mostly clean. Let cool 3–5 minutes, then drizzle with the optional 1 tablespoon creamy peanut butter and serve warm.
- Instant Pot method: Tightly cover each filled ramekin with foil. Place the Instant Pot trivet inside the pot and add ¾ cup water. Set the ramekins on the trivet (you may stack several, but you will need more batter if you do). Close the lid, set the valve to Sealing, and pressure cook on High for 15 minutes.
- When cooking finishes, allow a natural release for 10 minutes, then carefully do a quick release for any remaining pressure. Use oven mitts to remove the ramekins, remove the foil, drizzle with the optional 1 tablespoon creamy peanut butter, and serve warm.
Equipment
- 2 x 6-oz ramekins (9x6cm)
Notes
To halve the recipe, halve the oats, the banana, and the milk. Keep everything else the same. You can either use 6-oz or 8-oz ramekins.
Use a high-speed blender for a smooth batter, and a texture that’s closer to cake. I used my Vitamix, and blended for just 30 seconds.
Feel free to omit the egg if you don’t want to use it, but keep in mind that your oats won’t be as fluffy as they should be.
You can make different flavors such as carrot cake by adding grated carrot, or make a chocolate version by adding cocoa powder.
Nutrition: This is a rough estimate per portion without peanut butter.
Use a high-speed blender for a smooth batter, and a texture that’s closer to cake. I used my Vitamix, and blended for just 30 seconds.
Feel free to omit the egg if you don’t want to use it, but keep in mind that your oats won’t be as fluffy as they should be.
You can make different flavors such as carrot cake by adding grated carrot, or make a chocolate version by adding cocoa powder.
Nutrition: This is a rough estimate per portion without peanut butter.