Baked Oats with Berries
User Reviews
4.8
Baked Oats with Berries
Description
This baked oats recipe starts by blending oats with ripe banana, egg, maple syrup, baking powder, and salt to create a smooth batter. Pouring it into a greased oven-safe dish and topping with fresh berries introduces a fruity contrast to the soft, oat-based cake. Baking at 350°F for 20 minutes sets the batter into a moist, tender texture. The banana adds natural sweetness and moisture, while baking powder provides lift.
The dish can be enjoyed warm or at room temperature and is adaptable with toppings like powdered sugar or nut butter for added taste and richness. The balance of oats and fruit makes it a wholesome breakfast option or a filling snack.
Practical notes include using a high-speed blender to achieve a fine batter and suggestions for egg substitutes like flax eggs for allergies. Variations also include swapping berries for chocolate chips or making muffins or pancakes from the same batter with adjusted baking times, enhancing its versatility in meal preparation.
Ingredients
- ½ cup rolled oats or quick oats
- 1 banana
- 1 egg **
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 15 blueberries
- 6 raspberry or any berries you like
Optional toppings
- powdered sugar
- nut butter
Instructions
- Lightly grease a 5 x 5 oven-safe dish or ramekin. Preheat oven to 350° F.
- Add oats to the blender. Add banana, egg, and maple syrup. Add baking powder and salt. Blend it all together until you get a smooth batter.
- Pour the batter into the greased dish. Top with berries. Bake for 20 minutes.
- Top the baked oats with your choice of optional toppings. Enjoy warm or at room temperature.
Notes
- Use a high-speed blender to grind oats for a smooth batter texture.
- For egg allergies, substitute with flax eggs made from ground flaxseed and water.
- Maple syrup can be replaced with your preferred sweetener.
- Try swapping berries for dark chocolate chips and add nut butter for extra protein.
- Double the recipe to make muffins, baking for 12 to 15 minutes, or use the batter for pancakes with adjusted cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 327mg | 14% |
| Potassium | 556mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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