Ingredients
- 1 cup old-fashioned rolled oats (or quick oats)
- 1 banana
- 1 egg
- 1/2 cup almond milk (or milk of choice)
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
- 1 tablespoon maple syrup (for drizzling)
Instructions
- Preheat oven to 350°F (175°C).
- Grease two 8 oz ramekins with butter or cooking spray.
- Add oats to a blender and pulse to a fine, flour-like texture.
- Add banana, egg, milk, maple syrup, and baking powder to blender. Blend until smooth.
- Divide batter between ramekins. Stir in most of the chocolate chips, reserving some for topping.
- Sprinkle remaining chocolate chips on top. Bake 20–25 minutes, until risen and springy to the touch.
- Drizzle with maple syrup and serve warm.
Notes
- Swap chocolate chips for blueberries, raspberries, or chopped nuts for variation.
- For a sweeter breakfast, add 1–2 more tablespoons of maple syrup to the batter.
- Can be made ahead and reheated for a quick meal prep breakfast.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 305
- Sugar: 24g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 93mg
