Small-Batch Baked Oats
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Recipe Intro From thefeedfeed
Baked oats are an easy pantry-friendly breakfast for busy weekday mornings. Reminiscent of a muffin, these small-batch baked oats are studded with raspberries, but feel free to swap in your favorite fruit, such as blueberries, sliced banana or chopped apples. Enjoy plain or adorned with your favorite oatmeal toppers, such as toasted nuts or nut butter, maple syrup, butter or a splash of milk.
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Recipe Card
ingredients
- Nonstick spray
- 1/4 cup milk, any type
- 1 egg
- 1 tablespoon pure maple syrup, plus more for serving
- 1 tablespoon melted coconut oil (or melted butter)
- 1/2 teaspoon vanilla extract
- 1/2 cup old-fashioned oats
- 1/8 ground cinnamon
- Pinch fine sea salt
- 1/4 raspberries, plus more for serving
- Toasted nuts, seeds, coconut or nut butter for serving (optional)
Method
Step 1
Heat oven to 350 degrees F. Coat a small (2-cup) baking dish or 2 small oven-safe ramekins with nonstick spray.
Step 2
In a medium bowl, whisk milk, egg, maple syrup, coconut oil (or butter) and vanilla.
Step 3
Add oats, cinnamon and salt, stirring until combined. Gently stir in raspberries. Pour into baking dish.
Step 4
Bake for about 30 minutes until golden brown and firm to the touch. Add desired toppings before serving.