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How to Make Baked Oats {3 Ways}

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Created by Mariam Ezzeddine
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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Breakfast/Brunch
Cuisine American
Servings 3 servings
servings

Ingredients

Funfetti Baked Oats

  • ½ cup old fashion rolled oats
  • 1-2 tbsps. maple syrup more or less to taste
  • 1 tsp. baking powder
  • 1 whole egg
  • 1 tsp. vanilla extract
  • 2 tbsps. milk
  • 2 tbsps. melted butter
  • 2½ tsps. rainbow sprinkles 2 tsps. for the batter ½ for topping or less
  • 2 white chocolate wafer chips chopped for topping
  • dash of salt

Chocolate Chip Banana Baked Oats

  • ½ cup old fashion oats rolled oats
  • 1-2 tbsps. maple syrup more or less to taste
  • 1 small banana
  • 1 tsp. baking powder
  • 1 whole egg
  • 1 tsp. vanilla extract
  • 2-3 tbsps. semi sweet chocolate chips or chunks more or less per preference
  • dash of salt

Chocolate PB Banana Baked Oats

  • ½ cup old fashion oats rolled oats
  • 2 tbsps. milk
  • 1 tbsp. creamy peanut butter
  • 1 small banana
  • 1-2 tbsps. maple syrup more or less to taste
  • 1 tsp. baking powder
  • 1 whole egg
  • 1 tsp. vanilla extract
  • 1 tbsps. Dutch cocoa powder I used Ghirardelli
  • 2-3 tbsps. 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.

Nutrition

Serving: 1g | Calories: 532kcal | Carbohydrates: 74g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 625mg | Potassium: 693mg | Fiber: 10g | Sugar: 30g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 381mg | Iron: 5mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.