Healthy Baked Oats (Blended Oat Cakes)

3 flavors of protein baked oatmeal shown on a baking tray.

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Healthy Baked Oats (Blended Oat Cakes)

This healthy baked oats recipe has a boost of protein, and is a great option for breakfast, a healthy snack, or even dessert! See notes for ideas on how to make this a 30g+ of protein breakfast!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Michelle Miller

Equipment

8 ounce ramekins
blender

Ingredients

2/3 cup oats (gluten free, glyphosate free oats in the link!)
20 grams whey protein I use unflavored - but your favorite will work!
10 grams collagen protein
1 ripe banana (or sub 2/3 cup unsweetened applesauce)
1 egg
1/4 cup milk almond, coconut, dairy, etc.
2 tablespoons SunButter any variety!
1 tablespoon sweetener allulose, honey, maple syrup (optional)
1 teaspoon vanilla
1/4 teaspoon baking powder
1/8 teaspoon salt

Instructions

Preheat oven to 350º F. Add 8 ounce ramekins to a baking tray and set aside.
Add all the ingredients for the base recipe to a blender. See notes for individual flavors to see when to add the additions. Blend oats until smooth. I prefer a little texture, so I don’t fully blend the oatmeal.
Divide the oatmeal mixture into 2 ramekins. Top with nuts or chocolate chips, if desired.
Bake the oatmeal for about 25-30 minutes, until the centers are set. They will bake up like a muffin with a risen top.

Notes

Flavor Variations

Chocolate Chocolate Chip: Add 1 tablespoon of cacao powder to the blender when blending the oats. Top the oatmeal cups with 1 tablespoon of dark chocolate chips (or stir them in!). I like to make this version with Chocolate SunButter

Zucchini Bread: After blending the oat base, stir in 1/2 cup shredded zucchini and raisins. Add the oats to the ramekins, and then top with 2 tablespoons chopped walnuts.

Pumpkin Spice: Add 1/2 cup pumpkin puree to the oat mixture when blending. If desired, use pumpkin pie spice instead of the cinnamon. Top the ramekins with 2 tablespoons chopped pecans.

How to Store and Reheat

Once the oatmeal cups have fully cooled, wrap them in plastic wrap and refrigerate them for up to 5 days.

To reheat: Add a metal rack to the bottom of a saucepan and fill with about 1 inch of water. Bring the water to a low boil, and place the oatmeal on the rack. Cover the pan with a lid, and allow to steam for about 10 minutes, or until warmed throughout.

Alternative heating options are in the microwave or wrapped in foil in the oven (on 350º F for 15 minutes).

Nutrition