Morning Glory Baked Oats (Edit recipe)

I have been adding gluten-free oats to my diet lately and have been really enjoying them. I recommend checking that your oats are sprouted, organic, and glyphosate free. These baked oats have the flavors of a morning glory muffin but come together more quickly. I have been enjoying them for a snack, but they would also make a great on-the-go breakfast, and you could add collagen peptides to add more protein. If you have 8oz ramekins, you will want to bake them for 20-23 minutes.

7 minutes

17 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	4 g
Carbohydrates:	23 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	307 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

1 cup Rolled Oats
1 whole Egg
1 whole Banana, ripe
1 tsp Baking Powder
0.25 tsp Sea Salt
0.5 cup unsweetened Applesauce
1 Tbsp Pure Maple Syrup
0.5 tsp Ground Cinnamon
0.25 tsp ground Ginger
0.5 cup Carrots, grated
2 Tbsp Pecans, chopped
2 Tbsp shredded Coconut, unsweetened
0.25 cup Raisins

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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 the oven to 350 degrees. Grease 4- 6oz ramekins and place them on a sheet pan.
Add the rolled oats, egg, banana, baking powder, sea salt, applesauce, maple syrup, cinnamon, and ground ginger to a high-speed blender and blend until the batter is smooth.
Pour the batter into a bowl and mix in the carrot, pecans, coconut, and raisins.
Divide the batter evenly between the ramekins and bake for 17-18 minutes. The oats should be firm when they are fully cooked.
Enjoy hot.