BEST Baked Oats Recipe
Equipment
- 1 ramekin
- 1 oven
- 1 blender
- 1 spoon
Ingredients
For the baked oats:
- ⅓ cup rolled oats plus 2 TBSP. For making this recipe gluten-free, buy certified gluten-free oats.
- ⅓ cup milk any of your choice. I used unsweetened almond milk
- ½ teaspoon pure vanilla extract
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon Greek yogurt plain
- 2 tablespoon honey or sugar-free maple syrup
- ½ teaspoon baking powder
For the filling:
- 2 tablespoon Nutella or creamy Peanut Butter preferably whisk it with 1-2 teaspoon milk or 1 tablespoon yogurt in a separate bowl for making the center fudgier after baking or use 2-3 squares of chocolate, chopped
For the topping:
- 2 tablespoon chocolate chips OPTIONAL
Instructions
- Preheat the oven to 350° F (180° C). Grease a 10 to 12-oz ramekin or oven-safe bowl with no-stick cooking spray and reserve.
- Meanwhile, in a blender, blend together the rolled oats, milk, vanilla, cocoa powder, Greek yogurt, and honey until almost smooth. Then mix in the baking powder by using a small silicone spatula or whisk! Make sure there are no lumps!
- Pour ⅔ of the oat mixture into the greased ramekin. Place the Nutella, peanut butter, or chopped chocolate in the center. Then cover the filling with the remaining mixture.
- Bake in the middle rack for about 18-22 minutes or until baked oats are set. It will rise like a cake! The center will be soft because of the melted filling. Let cool for at least 2-3 minutes and enjoy while is still warm. You can serve with fresh berries if you want!
Recipe Video
Recipe Notes
- Store baked oats covered with plastic wrap or in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge.
- Freeze after baking (and cooling) for up to one month.
- Thaw in the fridge overnight and heat in the microwave for 20-40 seconds, or until the baked oats are hot and the center is soft again.
Nutrition
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