Morning Glory Baked Oats (Edit recipe)

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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.

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Original Recipe

PREP TIME

7 minutes

COOK TIME

17 minutes

INGREDIENTS

13

Serves: 4

Ingredients

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

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Process

Cook Mode

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	8 g
Carbohydrates:	57 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	147 mg
Fiber:	10 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.