Cake for breakfast! These baked oats taste like cake but are secretly healthy. Plus they re ready in about 30 minutes.
For the baked oats
For the banana bread baked oats topping
For the cinnamon roll baked oats topping
- Preheat the oven to 350 degrees and grease your ramekin(s) with a little bit of coconut oil.
- Add all the ingredients for the baked oats (the oats through to the salt) to your blender. Blend on high for a minute or two until very smooth.
- Pour the baked oats batter into your ramekin(s) and place on a baking sheet or place directly in the oven. For the banana bread oats, add some chocolate chips on top.
- Bake for 23-25 minutes, until a toothpick inserted comes out clean.
- Let them sit and rest for a few minutes. Then add on your toppings and eat!
For the banana bread topping:
- While the baked oats are baking, heat a small skillet over medium heat.
- Add the coconut oil to the skillet and then add the sliced banana and sugar. Cook for about 5 minutes, flipping halfway through until caramelized and soft. Remove the skillet from the heat and keep warm until your baked oats are ready to eat.
For the cinnamon roll baked oats
- In a small saucepan over medium-low heat, add the coconut butter, maple syrup and milk. (You can also heat the coconut butter in the microwave for about 20 seconds until softened and then stir in the maple syrup and milk).
- Stir until the mixture is smooth and drizzly and then set aside. When the baked oats are done, drizzle the glaze all over.