This Baked Oats {3 Ways} is the perfect way to start your day off! They can be made ahead of time or quickly put together in a couple of minutes. Your family will love these fun and flavorful breakfast baked oats!
2½tsps.rainbow sprinkles 2 tsps. for the batter½ for topping or less
2white chocolate wafer chips chopped for topping
dash of salt
Chocolate Chip Banana Baked Oats
½cupold fashion oats rolled oats
1-2tbsps.maple syrupmore or less to taste
1smallbanana
1tsp.baking powder
1wholeegg
1tsp.vanilla extract
2-3tbsps.semi sweet chocolate chips or chunksmore or less per preference
dash of salt
Chocolate PB Banana Baked Oats
½cupold fashion oats rolled oats
2tbsps.milk
1tbsp.creamy peanut butter
1smallbanana
1-2tbsps.maple syrup more or less to taste
1tsp.baking powder
1wholeegg
1tsp.vanilla extract
1tbsps.Dutch cocoa powder I used Ghirardelli
2-3tbsps.semi sweet chocolate chips or chunks more or less per preference
dash of salt
Optional
Drizzle of melted chocolate
Drizzle of melted creamy PB
Instructions
Preheat the oven to 350°F. Place the rack in the middle of your oven.
In a blender, blend all the ingredients together, except for the add-ins (chocolate chunks, sprinkles, white chocolate wafer chips) until nice and smooth.
Spray the ramekin with baking spray. Pour in the batter and top with the add-ins (chocolate chunks, sprinkles, white chocolate wafer chips). You can also push some of the chunks of chocolate or sprinkles in the batter if you want them incorporated inside the dough as well.
Bake in the preheated oven for about 25 minutes. Depending on your oven it may take a little less or a little more. So just check for doneness at around 20 minutes. The dough should not be jiggly in any way, but you also do not want to over cook.
Remove from the oven and let it cool for a couple of minutes. Drizzle some melted chocolate and/or creamy peanut butter on top or your favorite topping.
Notes
Grease ramekins with baking spray before filling.
Be sure to measure the baking powder and don’t eye-ball it. The baking powder helps the baked oats rise and keeps it from being dense and heavy. Too much and it’ll change the taste of the baked oatmeal.
Be sure to use a high speed blender. You want the ingredients to be well blended.
Due to the batter’s thickness, you’ll have to later stir in the chocolate chips/sprinkles/mix-ins if you want it mixed inside of the dough.
The maple syrup can be swapped for honey if you’d prefer.
These baked oats last for 2 to 3 days in the fridge, but I prefer eating it warm and fresh.
I recommend using a Dutch processed cocoa powder as it is darker and fudgier. My go-to brand is Ghirardelli.