Baked Oatmeal, Two Ways
Two single-serve baked oatmeals made in the blender, one like chocolate chip cake and one like a fudgy brownie. Gluten-free with Bob's Red Mill oats.
Prep5 min
Cook25 min
DifficultyEasy
Makes2 single-serve bakes
Credit: Original recipe by cleaneatguide (recipes by @callascleaneats). See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
single-serve bakes
Our clean version
Ingredients
Chocolate chip cake version
- 1/2 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1/2 spotty organic banana
- 1 pasture-raised organic egg
- 1/4 cup organic whole milk or unsweetened almond milk
- Pinch of sea salt
- 1/4 tsp Bob's Red Mill Baking Soda
- Organic chocolate chips (corn-free, cane sugar)
- Optional: 1 tbsp sweetener (raw organic honey, pure organic maple syrup, coconut sugar)
Brownie version
- 1/3 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1/2 spotty organic banana
- 1 pasture-raised organic egg
- 1/4 cup organic whole milk or unsweetened almond milk
- 1 heaping tbsp organic cocoa powder
- Pinch of sea salt
- 1/4 tsp Bob's Red Mill Baking Soda
- Organic chocolate chips (corn-free, cane sugar)
- Optional: 1 tbsp sweetener
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Method
- Blend everything except the chocolate chips. Pour into a greased oven-safe dish, scatter the chips on top, and bake at 350°F for 20-25 minutes.
- Finish the brownie version with flaky sea salt.
What we changed and why
- Regular oats often pick up wheat in the field or mill. Bob's Red Mill tests its gluten-free oats.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Some chips use corn-derived dextrose or vanillin, so read the label.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Chocolate chip cake version
- 1/2 cup oats
- 1/2 spotty banana
- 1 egg
- 1/4 cup milk of choice
- Pinch of salt
- 1/4 tsp baking soda
- Chocolate chips
- Optional: 1 tbsp sweetener (honey, maple syrup, coconut sugar)
Brownie version
- 1/3 cup oats
- 1/2 spotty banana
- 1 egg
- 1/4 cup milk of choice
- 1 heaping tbsp cocoa powder
- Pinch of salt
- 1/4 tsp baking soda
- Chocolate chips
- Optional: 1 tbsp sweetener
Method
- Blend everything except the chocolate chips, pour into a greased oven-safe dish, top with chips, and bake at 350°F for 20-25 minutes.
- Finish the brownie version with flaky sea salt.
Notes from our recipe log: Gluten-free and dairy-free with GF oats and non-dairy milk. Good breakfast or snack.
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Estimated nutrition
Per serving (1 of 2 single-serve bakes), for our clean version. This is an estimate, not lab tested.
| Calories | 336 |
| Protein | 11 g |
| Carbohydrates | 47 g |
| Fat | 12.6 g |
Based on: An average of the two versions, each with about 1 tbsp chocolate chips and almond milk and no optional sweetener.
Gear we use
- High-speed blender (our pick coming soon)
- Square baking dish (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Honey: Pure maple syrup (vegan)
- Maple syrup: Raw honey
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit
