Blended Baked Oats


  • ½ cup rolled or quick oats
  • ¼ cup unsweetened almond milk
  • ½ ripe banana
  • 1 egg*
  • 1 Tablespoon maple syrup, I used monkfruit maple syrup*
  • 1 Tablespoon peanut butter*
  • ¼ teaspoon baking powder
  • Pinch of cinnamon
  • Pinch of sea salt
  • 2 Tablespoons chocolate chips, I used Lily’s
  • optional toppings: more peanut butter for drizzling, extra maple syrup and a splash of milk

  1. Preheat oven: Preheat oven to 350°F.
  2. Blend: Add all ingredients except for the chocolate chips into a blender and blend until fully combined. Stir in 1-2 Tablespoons of chocolate chips.
  3. Bake: Pour batter into greased baking dish or ramekin. I used an 8 oz mini Le Creuset, but any 8 oz oven-safe dish will work. Top with extra chocolate chips and bake at 350°F for 25 minutes or until an inserted toothpick comes out clean. 
  4. Serve: Let cool, top with an extra drizzle of peanut butter, maple syrup and a splash of milk and dive in. 


  • No banana? Try 1/4 cup applesauce or pumpkin puree instead.
  • Maple syrup – You can use any liquid sweetener in place of the maple syrup (honey, coconut nectar, etc) Want to keep it lower sugar? Use stevia or monkfruit maple syrup (which is what I used) or skip the maple syrup all together for no added sugar at all.
  • Egg-free – you can skip the egg if needed!
  • Peanut butter – Feel free to swap for your favorite nut or seed butter or skip all together.
Recipe by Brittany Mullins

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