Red berry baked oats
1
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
These morning treats are completely different from traditional baked oats. Because you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like.
Ingrédients
Cooking spray
6 spray(s)
Uncooked old fashioned oats
2 cup(s), or quick-cooking oats
Maple syrup
2 tbsp(s)
Baking powder
2 tsp(s)
Vanilla extract
1 tsp(s)
Table salt
¼ tsp(s)
Banana
4 medium, ripe
Raw egg
4 large, large
Strawberries
1 cup(s), sliced
Raspberries
1 cup(s)
Instructions
1
Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.
2
Stir berries into batter (do not blend). Lightly coat 6 (6-oz) ramekins with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Serve warm.
3
Serving size: 1 ramekin
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