Okay, so I know I’ve been going crazy with all the oat-y recipes lately but it’s all I’ve been wanting. The weather is getting real chilly (my fave), and I can’t help but want a hearty, nutty, warm, oat-y breakfast. There should seriously be a slogan for oats because I would go around advertising their amazing-ness to the world of non-oat eaters. “An oat-y way to start your day” ? Who knows. I’ll work on it.
There is also something so cute about little individual portions of things. Having your baked oats out of a tiny, single serve ramekin makes it taste that much better. I dunno, ramekins make food taste better. Is that a real thing? Can anyone else vouch for this?
This breakfast was honestly one of the best oat recipes I’ve made to date. Baking oats has always been a little iffy (it always gets all gelatinous and gross) so I was happily surprised when this came out perfectly. It takes next to no time to whip up and you’ll be ever-so-thankful you did.
1. Preheat oven to 350 degrees and lightly grease a 4″ ramekin.
2. In a small bowl, combine oats, coconut sugar, cinnamon, and baking powder.
3. Add in molasses, almond milk, water, vanilla and blackberries.
4. Pour into prepared ramekin, place on baking tray and bake for approx. 20 mins until most liquid is absorbed and the top is lightly browned and crispy.