Cookie Baked Oatmeal
Calla Ramont cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A single-serving baked oatmeal with the texture and flavor of a soft oatmeal cookie. It is blended with banana, oats, milk, and egg, then finished with chocolate chips and baked until set.
- Time
- 30 minutes
- Equipment
- Oven and blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 60 g
- 50 g
- 60 g
- 1 g
- 30 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 230 g before cooking, which is about 230 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Lightly grease a small oven-safe baking dish or ramekin with oil or nonstick cooking spray.
Add the oats, ripe banana, egg, milk, salt, and baking soda to a blender. Add the optional maple syrup or honey if using.
Blend until the mixture is fully combined and mostly smooth, scraping down the sides if necessary. The batter should be thick but pourable.
Pour the blended batter into the prepared oven-safe baking dish or ramekin.
Scatter chocolate chips over the surface of the batter.
Bake at 350°F (180 °C) (175°C (350 °F)) for 20–25 minutes, until the oatmeal is puffed and set in the center and the top is lightly browned. Let it cool briefly before eating.
Notes
The chocolate-chip quantity is not specified in the source; approximately 2 tablespoons is used here as a practical estimate. Choose certified gluten-free oats and dairy-free chocolate chips as needed. Serve warm. The source describes the recipe as gluten-free, dairy-free, and low sugar.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 475
- Protein
- 14 g
- Carbs
- 72 g
- Fat
- 17 g
- Fiber
- 8 g
Where the calories come from
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