Baked Oatmeal for One (3 Ways)
Servings: 1
Calories: 280kcal
Ingredients
Vanilla
- ⅓ cup rolled oats large flake or quick
- 2 tablespoon pea protein isolate powder or additional rolled oats
- ¼ cup water or milk of choice
- 1 large egg
- 1 tablespoon maple syrup plus additional to taste
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
Cinnamon
- ⅓ cup rolled oats large flake or quick
- 2 tablespoon pea protein isolate powder or additional oats
- ¼ cup water or milk of choice
- 1 large egg
- 1 tablespoon maple syrup plus additional to taste
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
Chocolate
- ⅓ cup rolled oats large flake or quick
- 2 tablespoon pea protein isolate powder or additional oats
- 1 tablespoon cocoa powder
- ¼ cup water or milk of choice
- 1 large egg
- 1 and ½ tablespoon maple syrup
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
Instructions
- Preheat the oven to 350 °F and lightly grease a 10-12 oz oven-safe ramekin.
- Blended: Add all of the ingredients to the base of a high powered blender. Blend on high for 30-60 seconds until smooth.Unblended: Add all of the ingredients to a bowl and mix until well combined.
- Pour the batter into the prepared ramekin, stir in any mix-ins and bake for 22-28 minutes until set and the center bounces back lightly when pressed.
- Enjoy!
Notes
Bake Time: I give a large range for the baking time as it varies depending on how wide your ramekin is and thus how thick or thin the oat layer is. The oats should appear set and bounce back lightly when pressed (like if you were baking muffins).
Make Ahead: Once mixed, the batter must be baked immediately. If you would like to prepare these ahead, bake them fully and then reheat when ready.
Leftovers: Leftover baked oats can be made ahead and stored in the refrigerator for up to 3 days. When ready to enjoy, simply reheat in the microwave or in the air fryer for about 5 minutes at 300 F.
Protein Powder: I have tested this recipe with pea protein isolate and brown rice protein. I suspect that it would work fine with any protein powder of choice, but these are the only ones I have used.
Omit the Protein: If you would prefer to make these without protein powder, simply increase the rolled oats to ½ cup.
*Nutrition calculated based on the vanilla base recipe.
Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 992mg | Potassium: 204mg | Fiber: 3g | Sugar: 12g | Vitamin A: 238IU | Calcium: 188mg | Iron: 5mg
