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Five Varieties of Blended Baked Oats

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
5 servings
Breakfast
Five Varieties of Blended Baked Oats
Ingredients
  • 2 cups rolled oats
  • 1 cup plain whole-milk Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/3 cup pure maple syrup
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons pumpkin puree
  • 2 tablespoons dried cranberries
  • 1 tablespoon chopped walnuts
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons sweetened flaked coconut
  • 1 tablespoon sliced almonds
  • 1/8 teaspoon almond extract
  • 2 tablespoons dried cherries
  • 1 tablespoon semisweet chocolate chips
  • 2 teaspoons unsweetened cocoa powder
  • 3 tablespoons fresh blueberries
  • 1 teaspoon maple syrup
  • 1/2 teaspoon lemon zest
  • 2 tablespoons raisins
  • 1 tablespoon chopped walnuts
  • 1/8 teaspoon ground cinnamon, or as needed
  • pinch of ground cloves
  • pinch of ground allspice
Instructions
1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly coat five 8-ounce ramekins with a thin layer of oil or cooking spray to prevent sticking.
2
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 the mixture is smooth and well combined, taking about 1 to 2 minutes.
3
Prepare individual flavor combinations by adding the following ingredients to each ramekin:
4
- For one ramekin, combine pumpkin purée, cranberries, walnuts, and pumpkin pie spice.
5
- For a second ramekin, combine coconut, almonds, and almond extract.
6
- For a third ramekin, combine cherries, chocolate chips, and cocoa powder.
7
- For a fourth ramekin, combine blueberries, maple syrup, and lemon zest.
8
- For a fifth ramekin, combine raisins, walnuts, cinnamon, cloves, and allspice.
9
Distribute the blended oat batter evenly among the prepared ramekins. Gently stir each ramekin individually to ensure all ingredients are thoroughly incorporated.
10
Transfer the ramekins to a baking sheet and bake in the preheated oven until the tops feel springy when gently pressed, taking about 30 to 35 minutes.
11
Allow the mini muffins to cool for 10 minutes before serving. Alternatively, let them cool completely, cover them, and store in the refrigerator or freezer for later reheating.