• meghannbower

Baked Oatmeal - 5 ways!

I admit I went a little crazy on this one. But once I figured out the formula, I couldn't stop with the flavor combinations. I might even have to do a second post with new flavors. I'm curious to see what you guys create!


Don't be fooled, this isn't a dessert. This is a meal. The high dietary fiber and nutrient-rich ingredients are filling and satisfying. So satisfying that you probably won't be hungry for several hours after eating, and that's coming from someone who is ALWAYS hungry.


Each recipe below is for a single serving, but the recipe is easy to duplicate.


Please note: this page contains affiliate links through Amazon, and I may earn a small commission on these products at no additional cost to you.

Cinnamon Swirl


Ingredients:

  • 1/2 cup of rolled oats

  • 1/2 cup of plant milk (I used oat milk)

  • 2 dates (I used medjool)

  • 1 ripe banana

  • 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla extract

  • Pinch of salt

Swirl:

  • 1 tbsp almond butter

  • 1 tbsp maple syrup

  • 1/2 tsp cinnamon


Combine all ingredients, except for the swirl ingredients, in a high speed blender until smooth. Pour into a mid-sized greased ramekin. In a separate small bowl, stir the swirl ingredients together and spoon the swirl ingredients on top. Using a toothpick or knife, stir the swirl around to make it....swirly? Pop into a 375 degree-oven and bake for 35-40 minutes, or until you can insert a toothpick in the center and it comes out clean. Remove from the oven and let sit for 5 minutes before devouring!


Blueberry Muffin


Ingredients:

  • 1/2 cup of rolled oats

  • 1/2 cup of plant milk

  • 1 ripe banana

  • 2 dates

  • 1/2 tsp vanilla extract

  • 1/4 tsp almond extract

  • 1/2 tsp baking powder

  • Pinch of salt

  • 2 tbsp of fresh or frozen blueberries, plus more for the topping


Combine all ingredients, except for the blueberries, in a high speed blender until smooth. Add blueberries to the blender and fold into the batter using a spatula. Pour the batter into a mid-sized greased ramekin and add additional blueberries to the top. Bake at 375 degrees for 35-40 minutes, or until you can insert a toothpick in the center and it comes out clean. Remove from the oven and let sit for 5 minutes before devouring!


Birthday Cake


Ingredients:

  • 1/2 cup rolled oats

  • 1/2 cup plant milk

  • 1 ripe banana

  • 1/2 tsp vanilla extract

  • 1/4 tsp almond extract

  • 2 dates

  • 1/2 tsp baking powder

  • Pinch of salt

  • 1 tsp of sprinkles


Combine all ingredients, except for the sprinkles, in a high speed blender until smooth. Pour the batter into a mid-sized greased ramekin and add the sprinkles to the top. Bake at 375 degrees for 35-40 minutes, or until you can insert a toothpick in the center and it comes out clean. Remove from the oven and let sit for 5 minutes before devouring!



Peanut Butter Chocolate Chip


Ingredients:

  • 1/2 cup rolled oats

  • 1/2 cup plant milk

  • 1 ripe banana

  • 2 dates

  • 1/2 tsp vanilla extract

  • 1/2 tsp baking powder

  • Pinch of salt

  • 1 heaping tbsp of all-natural peanut butter

  • Vegan chocolate chips to sprinkle on top (I like Enjoy Life brand)

Lava center:

  • 1.5 tbsp all natural peanut butter

  • 2 tsp cocoa powder

  • 2 tsp maple syrup

Combine all ingredients, except for the lava center ingredients and chocolate chips, in a high speed blender until smooth. Pour half of the batter into a greased mid-sized ramekin. In a separate bowl, mix the lava ingredients together until combined. Spoon the lava ingredients into the center of the batter in the ramekin. Pour the remaining batter on top until the lava center is completely covered by batter. Sprinkle with chocolate chips. Bake at 375 for 35-40 minutes. Remove from the oven and let sit for 5 minutes before devouring!


Chocolate Raspberry


Ingredients:

Combine all ingredients, except for the raspberry chia pudding and chocolate chips, in a high speed blender until smooth. Pour half of the batter into a greased mid-sized ramekin. Spoon the raspberry chia pudding into the center of the batter in the ramekin. Pour the remaining batter on top until the lava center is completely covered by the batter. Sprinkle with chocolate chips. Bake at 375 for 35-40 minutes. Remove from the oven and let sit for 5 minutes before devouring!

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