Versatile, Basic Blended Baked Oats
A little bit cake and a little bit custard, these easy to customize, wholesome baked oats are altogether delectable!
Blended baked oats are back, baby! Not that they ever went away. I just like alliteration. :) And, this is about that time of year when we usually have an annual resurgence of them in our house. You know how it goes—in warmer weather, it seems like all we need are smoothie bowls and salads. Then come a slew of holidays, with festive favorites and twists on classics, until things settle down and I remember with renewed gratitude how much I looooove blended baked oats.
Blended baked oats got a lot of hype a while back, and let me tell you, it was well-deserved, as is the rock solid place it has as a popular breakfast choice. Truly, depending on what you add, blended baked oats are really up there among top breakfast-or-dessert dishes! And, bonus for me, they represent a nutritious breakfast that delights Felix which I can whip up with minimal effort. I have time in the morning to blitz everything in the blender and stick in the oven to bake while I tend to other things, or I can make ahead and reheat for a minute in the microwave. They even freeze well!
Making Blended Baked Oats
It’s so easy and intuitive to make them, too. You really just need to think “half”, with a few “ones” sprinkled in: Per serving, I use half a cup oats, half a banana, half a cup (scant) unsweetened vanilla plant milk, plus a tablespoon or so each of nut butter and, often but not always, protein powder. Here I’ve added a half scoop of my Goode Health Moroccan Chocolate superfood nutritioan shake powder. I love Goode Health products for their real food, whole body, clean energy support—no fillers or junk!
Although blended baked oats are super forgiving and flexible, most recipes tend to use less milk and yield more of a cake texture. I happen to really like the more custard like outcome, and using just under a half cup milk makes for smooth, quick, and easy blending. If the texture is too gooey for you, though, try going lighter on the milk! I’ve also adjusted the baking time and temp for the added liquid. With less, you can certainly dial down the temperature and time a little bit (see recipe note).
When F was a tot, oatmeal was his very first solid food—I hope I always remember the way his eyes widened and lit up and his mouth broke open into a beaming, gummy smile at the taste. Sometime as a preschooler, though, he decided quite adamantly that he did not like oatmeal anymore. It was the texture of it, he said. I thought it was a phase , but then days, weeks, months, and finally years passed without any wavering on his part. I couldn’t really complain, though—he loved raw vegetables, all of them from the crisp and crunchy to the softly refreshing. Today, though, I take a little extra quiet delight in knowing that blended baked oats variations carry a little bit of wow factor for my boy, despite really being porridge in another form.
Perhaps the best part of this simple plant-based dish—in addition to the wholesome fiber and other nutritious, energizing benefits—is what an accepting canvas for creativity it is. Mix in whatever addends speak to you. Try fresh or frozen berries, coconut flakes, different seeds, nut and seed butters, and of course chocolate. Nurture the inner kid, and get a little wild playing with your food. xo
*If you are interested in trying GoodeHealth, use code HAPPYAPPLEVEGAN for 30% off your first order!
Basic Versatile Blended Baked Oats
A little bit cake and a little bit custard, these easy to customize, wholesome baked oats are altogether delectable!
Ingredients
- 1/2 Cup oats
- 1/2 a banana
- 1/2 Cup unsweetened plant milk (I usually use vanilla almond), scant
- 1/2 Teaspoon baking powder
- 1 Tablespoon nut butter of choice
- 1 Tablespoon to 1 Scoop protein powder of choice (optional)
- Pinch sea salt
- Optional addends: berries, dairy free mini chocolate chips are our favorites!
Instructions
- Preheat the oven to 400 F. Add all the ingredients minus your addends of choice to a blender and blend until smooth. Fold in your addends of choice, reserving some to sprinkle on top, if desired.
- Pour the contents into ramekins--you can fill 1 large or 2 small sized ones. Sprinkle extra toppings on top if you choose. (I like to sprinkle chocolate mini chips and press a heart shaped strawberry cut onto the top.)
- Bake for 25-30 minutes (if you added berries it may take on the longer side). Let cool slightly before serving, a few minutes. Enjoy!
Notes
This is a higher baking time and a more custard-like texture than many recipes. If you prefer a more cake-like bake, feel free to reduce the milk; you can then also reduce the baking time to about 20 minutes and the temperature to 375.
Nutrition Facts
Calories
377Fat
13 gSat. Fat
2 gCarbs
49 gFiber
9 gNet carbs
40 gSugar
11 gProtein
21 gSodium
277 mgCholesterol
23 mg