Photo of Red berry baked oats by WW

Red berry baked oats

5
4
1
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
These morning treats are completely different from traditional baked oats. Because you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like. These bake in 6-ounce ramekins; if you don’t have those, you can bake in a muffin pan (you’ll probably get 8 or 10) and reduce the cook time to about 15 minutes.

Ingredients

Cooking spray

6 spray(s)

Uncooked old fashioned oats

2 cup(s), or quick-cooking oats

Maple syrup

2 Tbsp

Baking powder

2 tsp

Vanilla extract

1 tsp

Table salt

¼ tsp

Banana(s)

4 medium, ripe

Egg(s)

4 item(s), large

Strawberries

1 cup(s), raw, sliced

Fresh raspberries

1 cup(s)

Instructions

  1. Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.
  2. Stir berries into batter (do not blend). Lightly coat 6 (6-oz) ramekins with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Serve warm.
  3. Serving size: 1 ramekin