One of the trendiest concoctions coming out of the kitchen these days is “blended” oats. Videos and postings about it are all over social media.
Why do I like the concept? Anytime I can bake something that is halfway healthy but tastes like a super indulgent treat, I’m all over it.
I’ve used oat flour in other recipes, which is similar to this method. But it’s extremely satisfying to throw whole oats, along with the other ingredients, into a blender and mix them up in a flash.
I use a smoothie-type blender like a Bullet or Ninja to produce the batter for this recipe. They are very powerful and whiz right through the collection of components that go into this somewhat healthy confection.
The oats become the flour, so no wheat flour is used, which eliminates gluten and gives us a healthy dose of oatmeal. I sweeten the batter with a banana and a tad of maple syrup. Other sweeteners may be substituted, but the banana is good for giving body to the mixture.
This one is named “Chunky Monkey” after the famous ice cream that features bananas, walnuts and dark chocolate. A carrot-cake version proves to be pretty good, as well; I substituted the banana with pineapple and stirred in some grated carrot and golden raisins after I blended the batter. I topped it with pecans rather than walnuts and chocolate.
I have many versions stirring around in my head that I can’t wait to try—blueberries, or peanut butter, to start with. This recipe makes 2 servings but the ramekins I use are small, so I use 4. It can be baked in one larger ramekin or dish, as well.
The texture is fantastic, and the options are many. Try this one on for size and develop other flavors your family will enjoy.
This would be lovely to serve mom for breakfast in bed. Happy Mother’s Day this Sunday!
Enjoy food made fresh!
Blended and Baked Chunky Monkey Oatmeal
1 teaspoon butter
1 cup oats
1 banana
½ cup almond milk, or other milk
2 tablespoons pure maple syrup
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup chopped walnuts
¼ cup dark chocolate pieces
Preheat oven to 350 degrees F. Grease ramekins (1 to 4, depending on size) with butter.
Place oats, banana, almond milk, maple syrup, egg, vanilla, baking powder, and salt into the bullet blender cup. Secure the blender and process on high speed until all ingredients are blended into a smooth consistency. Stir in half of the walnut pieces.
Divide batter into the ramekins. Top each one with remaining walnuts, and chocolate pieces.
Bake in preheated oven for 20 to 25 minutes until firm. Cool slightly. The baked oatmeal can be removed from the ramekin like a muffin by gently prying out with a knife, or can be served in the ramekin with a fork or spoon. Makes 2 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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