baking · breakfast · cooking

Two Mini Baked Oatmeals

I was inspired by two recipes I saw on Nom Eat Nom’s blog for baked oatmeal.

Hers were for single serving, I doubled the recipes, adapted for lower cholesterol and baked them in small oven-safe dishes. Of the two, the Cinnamon Bun was my favorite. Perfect breakfasts for Kirk and I!

Cinnamon Raisin Bun Baked Oatmeal

Ingredients:

Directions:

Preheat oven to 375°, lightly oil or spray two personal ramekins that are oven-safe.

Mix the oats, raisins, cinnamon and sea salt in a mixing bowl. Whisk the egg whites through honey together, add to the dry, mix. Divide between the two ramekins, bake for about 20 minutes, until set on top and golden.

Serve warm, topped with the coconut butter melting or refrigerate for later eating. Warm in the microwave for a 1 minute to 1 minute 30 seconds, top with coconut butter.

Serves 2.

Double Chocolate Baked Oatmeal

Ingredients:

  • 1 cup old-fashioned oats
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp dark or semi-sweet chocolate chips
  • Dash (1/8 tsp) fine sea salt (Pinch Dash Smidgen Measuring Spoons)
  • 3 egg whites, lightly beaten
  • ½ cup mashed ripe banana (2 small or 1 large)
  • 2 tsp pure vanilla extract
  • 2 Tbsp Raw Coconut Butter
  • 2 tsp unsweetened cocoa powder

Directions:

Preheat oven to 375°, lightly oil or spray two oven-safe personal ramekins.

Mix the oats, cocoa powder, chocolate chips and sea salt in a mixing bowl. Whisk the bananas, eggs and vanilla together, pour over the dry and stir. Divide between the ramekins. Bake for 20 minutes. Serve warm or refrigerate and reheat in the microwave for 1 minute to 1 minute 30 seconds.

Before serving – melt the coconut butter, doing so carefully as you can toast the coconut fiber, stir in the cocoa powder till smooth. Drizzle over the baked oatmeal before serving.

Serves 2.

~Sarah

9 thoughts on “Two Mini Baked Oatmeals

  1. Hi Sarah! Thanks for stopping by my blog! I’m SO excited that my recipes were an inspiration to you! It’s always great to find a fellow foodie. 🙂 I actually just tried a new chocolate raspberry version a few days ago, if you want to check it out:
    http://www.nomeatnom.com/2012/06/chocolate-raspberry-baked-oatmeal.html

    I also have instructions on how to make your own coconut butter (I am ADDICTED to the stuff), in case that may be helpful for others:
    http://www.nomeatnom.com/2012/04/how-to-make-your-own-coconut-butter.html

    1. Thanks, Sarah! Coconut flour is so much fun to experiment with — it’s kind of amazing how it absorbs every bit of liquid you give it and then expands exponentially! 🙂 I hope you like the raspberry version of the oatmeal. I’m having a ton of fun trying out different flavor combos, so I’m sure there will be more to come, too! 🙂

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