Ingredients
- 1/2 cup (45g) Rolled Oats (use certified GF if necessary)
- 1/4 cup (60ml) Milk of your choice (dairy or plant-based)
- 1/4 cup (60g) Liquid Egg Whites (or 2 large egg whites)
- 1 tbsp (15ml) Maple Syrup (or honey, or sugar-free alternative)
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- A tiny pinch of Salt
Instructions
First things first, preheat your oven to 350°F (180°C). This is a crucial step; placing the batter in a hot oven helps activate the baking powder immediately, contributing to a better rise.
Next, prepare your baking vessel. For a single serving, an 8 to 10-ounce oven-safe ramekin is ideal. You can also use a large oven-safe mug. Lightly grease the inside of the ramekin with a small amount of coconut oil, butter, or a non-stick cooking spray. This will prevent the oats from sticking and ensure it comes out cleanly if you choose to invert it onto a plate.
This is the most important step for achieving that signature cake-like texture. In a high-speed blender, combine the rolled oats, your choice of milk, the liquid egg whites, maple syrup (or other sweetener), baking powder, vanilla extract, and the pinch of salt.
Blend on high for about 30 to 60 seconds. You want to continue blending until the mixture is completely smooth and homogenous. There should be no visible oat flakes remaining. The batter should look thin and liquidy, similar to a crepe batter. Don’t be tempted to under-blend; any remaining oat pieces will result in a chewier, more traditional oatmeal texture rather than a light and fluffy cake.
If you are adding any solid mix-ins like chocolate chips, fresh blueberries, or chopped nuts, now is the time to add them. Pour the blended batter from the blender into your prepared ramekin first. Then, gently stir in your chosen mix-ins with a spoon. It’s better to stir them in rather than adding them to the blender, which could break them down too much or cause them to sink to the bottom. You can also reserve a few to sprinkle on top before baking.
Place the ramekin on a small baking sheet (this makes it easier to handle and catches any potential drips) and put it into your preheated oven.
Bake for 20-25 minutes. The exact time will depend on your oven and the size of your ramekin. You’ll know it’s done when the top is puffed up, golden brown, and feels set to the touch. A great way to test for doneness is the classic toothpick test: insert a toothpick into the center of the baked oats. If it comes out clean or with a few moist crumbs attached, it’s ready. If it comes out with wet batter, it needs a few more minutes.
Carefully remove the ramekin from the oven. Be warned, it will be extremely hot! Let it cool on a wire rack for at least 5 minutes. The baked oats will be very puffed up when they first come out and will settle slightly as they cool—this is completely normal.
You can enjoy it straight from the ramekin (my personal favorite way), or you can run a knife around the edge and carefully invert it onto a plate for a more elegant presentation. Add your favorite toppings and dig in while it’s warm and delicious.
Nutrition
- Serving Size: One Normal Portion
- Calories: 295
- Sugar: 13g
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g