Chocolate Chip Baked Oats Without Banana (Edit recipe)

These blended chocolate chip baked oats without banana are easy to make, nutritious, filling and of course delicious!

5 minutes

25 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	198
Fat:	13 g
Carbohydrates:	17 g
Protein:	4 g
Cholesterol:	4 g
Sodium:	615 mg
Fiber:	2 g
Sugars:	13 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 2

Ingredients

1 cup Rolled Oats, or old fashioned
1 whole Egg
0.5 cup Almond Milk, or milk of choice
0.333 cup Vanilla Yogurt, Greek preferred
1 Tbsp Almond Butter
2 tsp Vanilla Extract
1 tsp Baking Powder
1 pinch Salt
1 tsp Brown Sugar
2 Tbsp Semi-Sweet Chocolate Chips, or dark, divided in 2

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 355° Fahrenheit.
Add all the ingredients except the chocolate chips into blender.
Blend for a few seconds until smooth, don't over-blend. Let rest for a couple minutes.
Add half the chocolate chips and stir them in.
Spray the 2 ramekins with a tad of cooking oil. Place them on a baking sheet, then pour the mixture in. Top with the rest of the chocolate chips, bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs.
Remove from oven, let cool for a couple minutes, then top with toppings of choice such as extra nut butter or berries. Enjoy!

Notes

Cooking time will vary by a few minutes. Check at the 20 minute mark or a little before.
Leftovers can be stored refrigerated covered for up to 3 days.