Not a banana person? These blended baked oats are for you! I blend oats, applesauce and a little maple syrup until silky smooth, then bake it all in one ramekin, so it comes out soft and cake-like, not chewy. And if you’re team banana, don’t worry, I’ve included a banana version for you too.
Instructions
Step One: Blend the oats on their own first, until they turn into a fine flour. This gets rid of any chewy bits before the wet ingredients go in.
Step Two: Add the applesauce (or one small ripe banana), the milk and the maple syrup. The no-banana version only needs 3 tablespoons of milk, while the banana version needs â…“ cup.
Step Three: Add the oil, vanilla, baking powder and salt, plus the cinnamon if you’re making the no-banana version and want a little warmth.
Step Four: Blend until the batter is completely smooth and there are no flecks of oat left. This is the step that turns it into cake instead of oatmeal, so don’t rush it. If the banana batter blends into a thick paste, add milk a tablespoon at a time until it pours.
Step Five: Brush an 8 oz ramekin with a little oil and pour in the batter. For the banana version, scatter chocolate chips over the top now.
Step Six: Bake at 350°F (180°C) until the edges have pulled away from the sides of the ramekin and the center is just set. The no-banana version takes 30 to 35 minutes, so start checking at 30. The banana version is quicker, about 25 minutes, so check it at 22. Don’t wait for a clean toothpick, because by then it’ll be dry.
Step Seven: Let it cool for 5 minutes, then dig in. I topped the no-banana version with chopped apple and a spoonful of yogurt. The banana version doesn’t need anything extra, because the chocolate chips melt into the top as it bakes.
Storage
These are best eaten warm, about 5 minutes out of the oven. If you have leftovers, cover the ramekin and keep it in the fridge for up to 3 days, then reheat in the microwave until warm.
Blended Baked Oats
Ingredients
- ½ cup rolled oats 40 g
- 1 tablespoon maple syrup 20 g
- 1 teaspoon neutral oil
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- â…› teaspoon salt
No-Banana Version
- ½ cup unsweetened applesauce 120 g
- 3 tablespoons milk 45 g, I use soy, but any milk works.
- ¼ teaspoon ground cinnamon optional
Banana Version
- 1 small ripe banana 85 g
- â…“ cup milk 80 g, I use soy, but any milk works.
Topping: No-Banana Version
- ¼ cup chopped apple ~30 g, optional
- 1 tablespoon yogurt
Topping: Banana Version
- 1 tablespoon chocolate chips
Instructions
Prep
- Preheat the oven to 350°F (180°C), grease the ramekin and set it on a baking sheet.
No-Banana Version
- Add the oats to a blender and blend on their own until they turn into a fine flour.
- Add the applesauce, milk, maple syrup, oil, vanilla, baking powder and salt (and cinnamon, if using). Blend for about 1 minute until completely smooth, with no flecks of oats left.
Banana Version
- Add the oats, banana, milk, maple syrup, oil, vanilla, baking powder and salt to a blender and blend until smooth. If the batter blends into a thick paste, add milk 1 tablespoon at a time until it pours.
Bake (Both Versions)
- Pour the batter into the greased ramekin. It will be nearly full.
- Sprinkle the chocolate chips over the top, if using.
- Bake until the edges pull away from the ramekin and the center is just set: 30 to 35 minutes for the no-banana version (check from 30 minutes), or about 25 minutes for the banana version (check from 22 minutes). Don’t wait for a clean toothpick or it will dry out.
- Let cool for 5 minutes before eating.
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