Ingredients
- Cooking spray
- 2 medium ripe bananas
- 2 large eggs
- 1 cup old-fashioned or quick-cooking oats
- 2 tablespoons liquid sweetener (maple syrup, honey, or agave nectar)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C) and arrange a rack in the middle of the oven.
- Prepare the ramekins: Lightly coat two 8-ounce ramekins with cooking spray and place them on a rimmed baking sheet for easy handling.
- Blend the ingredients: In a blender, combine the bananas, eggs, oats, sweetener, cinnamon, baking powder, and salt. Blend for 20-30 seconds until smooth.
- Assemble the oats: Pour the mixture evenly into the prepared ramekins. Stir 2 tablespoons of chocolate chips into each ramekin and gently mix. Let the mixture sit for 5 minutes.
- Bake: Bake for 30-35 minutes, or until puffed, golden, and a toothpick inserted comes out clean.
- Cool and serve: Allow the baked oats to cool for 5 minutes before serving. Enjoy warm!
Notes
- Variations: Add nuts like walnuts or pecans, or seeds like chia or flax for extra texture. For a dairy-free version, use dairy-free milk and chocolate chips. Use stevia, monk fruit, or another sweetener for a low-sugar option. Top with fresh banana slices, nut butter, or extra maple syrup for added flavor.
- Storage: Keep leftovers in an airtight container in the fridge for 2-3 days. These baked oats freeze well! Wrap individually and store for up to 2-3 months. Reheat in the microwave or oven.
- Prep Time: 3 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
