Cookie Baked Oatmeal

Ingredients

• 0.5 cup Oats (Use certified gluten-free oats if needed.)
• 0.5 Banana (Very ripe and spotted; approximately half a medium banana.)
• 1 Egg
• 0.25 cup Milk of choice (The creator used almond milk; use an unsweetened variety to keep the oatmeal dairy-free and low sugar.)
• Salt (A pinch, or to taste.)
• 0.25 tsp Baking soda
• Chocolate chips (Use a few for topping; approximately 2 tablespoons is estimated because the source does not specify an amount. Use dairy-free chocolate chips to keep the recipe dairy-free.)
• Oil or nonstick cooking spray (For lightly greasing the oven-safe baking dish; amount as needed.)
• 1 tbsp Maple syrup or honey (Optional sweetener; the source says maple syrup or honey. Add to the blender with the other ingredients if using.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a small oven-safe baking dish or ramekin with oil or nonstick cooking spray.

2. 2

   Add the oats, ripe banana, egg, milk, salt, and baking soda to a blender. Add the optional maple syrup or honey if using.

3. 3

   Blend until the mixture is fully combined and mostly smooth, scraping down the sides if necessary. The batter should be thick but pourable.

4. 4

   Pour the blended batter into the prepared oven-safe baking dish or ramekin.

5. 5

   Scatter chocolate chips over the surface of the batter.

6. 6

   Bake at 350°F (175°C) 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 per serving

• breakfast
• snack
• baked
• gluten-free
• dairy-free
• low-sugar
• vegetarian
• single-serving