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Brownie Batter Blended Oats

Brownie batter blended oats bake into a soft, chocolatey breakfast with a set top and a barely moist center. Blend the oats with banana, milk, cocoa, and maple syrup, then bake in an oven-safe ramekin and finish with chocolate chips.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling 5 minutes
Total Time 35 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup old-fashioned rolled oats
  • 0.5 banana medium, ripe
  • 0.33 cup milk
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp maple syrup
  • 0.25 tsp baking powder
  • 1 pinch salt
  • 1 tbsp chocolate chips semisweet

Equipment

  • 1 8-ounce oven-safe ramekin
  • 1 blender

Method
 

  1. Heat the oven to 350°F.
  2. Grease an 8-ounce oven-safe ramekin.
  3. Blend the oats, banana, milk, cocoa powder, maple syrup, baking powder, and salt until smooth, scraping down the blender as needed.
  4. Pour the batter into the ramekin.
  5. Sprinkle the chocolate chips over the top.
  6. Bake for 20 to 25 minutes, until the top is set and the center looks just barely moist.
  7. Let cool for 5 minutes before eating.

Notes

For the smoothest batter, scrape down the blender as needed. Refrigerate leftovers for up to 3 days; freezing is possible, though the texture may soften after thawing. Use dairy-free milk as a simple dairy-free swap.