Blended Baked Oats 5 Ways
Here's a recipe for blended baked oats — five ways! If you've never blended oats before baking them, you're missing out. The end result is baked oatmeal with a light, fluffy, almost cake-like texture that feels more like dessert than breakfast. This recipe is a base to start from. You can tailor it any way you like with spices, flavorings, extracts, nuts, fruits, etc. The five different flavor variations listed here are only the beginning. The possibilities are endless!
rolled oats
2
cups
plain whole-milk Greek yogurt
1
cup
unsweetened almond milk
½
cup
pure maple syrup
⅓
cup
eggs
4
large
vanilla extract
2
teaspoons
almond extract
¼
teaspoon
baking powder
1
teaspoon
baking soda
½
teaspoon
salt
½
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
pumpkin purée
2
tablespoons
dried cranberries
2
tablespoons
chopped walnuts
1
tablespoon
pumpkin pie spice
¼
teaspoon
sweetened flaked coconut
2
tablespoons
sliced almonds
1
tablespoon
almond extract
⅛
teaspoon
dried cherries
2
tablespoons
semisweet chocolate chips
1
tablespoon
unsweetened cocoa powder
2
teaspoons
fresh blueberries
3
tablespoons
maple syrup
1
teaspoon
lemon zest
½
teaspoon
raisins
2
tablespoons
chopped walnuts
1
tablespoon
ground cinnamon, or as needed
⅛
teaspoon
pinch of ground cloves
pinch of ground allspice
 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
  Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
  Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
  Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
  Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.
