Description
Start your morning with these delicious Snickerdoodle Baked Oats that taste just like a snickerdoodle muffin! Packed with protein and naturally egg-free with flax eggs, this healthy breakfast option can be made vegan by substituting honey with agave syrup. Warm, comforting, and easy to prepare, it’s perfect for a nutritious start to your day.
Ingredients
Dry Ingredients
- 1 cup Old Fashioned Oats
- 2 teaspoons Baking Powder
- 2 tablespoons Flax Meal
- 2 teaspoons Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Cinnamon (for topping)
- ⅛ teaspoon Salt
Wet Ingredients
- ¾ cup Oat Milk
- 6 tablespoons Water (for flax eggs)
- 2 scoops Vanilla Protein Powder (Orgain)
- 1 tablespoon Vanilla Extract
- 1 tablespoon Honey (substitute with agave for vegan option)
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 350°F (175°C). Spray two 10-ounce ramekins lightly with non-stick spray to prevent sticking and set aside.
- Make Flax Eggs: In a small bowl, mix 2 tablespoons of flax meal with 6 tablespoons of water. Let the mixture sit for about 5 minutes until it thickens to a gel-like consistency, acting as an egg substitute.
- Prepare Cinnamon Sugar Mixture: Combine 2 teaspoons of sugar with ½ teaspoon of cinnamon in a small dish. Set aside; this mixture will be used to top the baked oats for that classic snickerdoodle flavor.
- Blend Batter: Add the oats, oat milk, vanilla protein powder, baking powder, flax eggs, vanilla extract, honey, 1 teaspoon cinnamon, and salt into a high-speed blender. Blend until the mixture is smooth and well combined, stopping to scrape down the sides as needed for an even batter.
- Fill Ramekins and Add Topping: Divide the blended batter evenly between the two prepared ramekins. Sprinkle the cinnamon sugar mixture evenly over the top of each ramekin to create a sweet, cinnamon crust.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the baked oats are cooked through and a toothpick inserted in the center comes out clean.
- Serve: Allow the baked oats to cool slightly before serving. Enjoy warm for a comforting breakfast that tastes like your favorite snickerdoodle cookie!
Notes
- To make this recipe vegan, replace honey with agave syrup or maple syrup.
- Using a high-speed blender ensures a smooth batter and fluffy texture.
- Old fashioned oats work best for texture; quick oats may make the batter too thin.
- Ramekin size is important; 10-ounce ramekins yield perfect portions and cooking times.
- Store leftovers in the refrigerator up to 3 days and reheat before serving.
- You can add mix-ins like raisins or dairy-free chocolate chips for variation.
