JAM DONUT BAKED OATS
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Baked oats may have gone viral in 2021 but I’ve been making them for years and don’t plan on stopping anytime soon. For those of you who haven’t tried blending and baking your oats yet, I highly recommend it. It’s honestly like having your own little cake for breakfast — only it’s delicious AND nutritious!
These oats are filled with homemade jam and topped with powdered sweetener for that jelly-donut-like experience!
Ingredients for one serving:
6 Tbsp oat flour, gluten-free if needed (or blended rolled oats, see note below*)
2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder (or additional oats)
5 Tbsp Nutpods Caramel or French Vanilla sugar-free dairy-free creamer (or milk of choice)
1 egg, beaten (optional, but improves the texture of the oats)
2 Tbsp Lakanto sugar-free maple syrup (or pure maple syrup)
1 tsp baking powder
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract (optional)
1/4 tsp salt
2 Tbsp homemade raspberry chia jam (or jam of choice)
optional toppings: ZenSweet or Lakanto powdered monk fruit (or icing sugar), additional chia jam, peanut or nut butter, or toppings of choice
*Note: If you don’t have oat flour, you can use old-fashioned rolled oats. The ratio is close enough to 1:1 that it will work for this recipe. Put all of the ingredients (except jam and toppings) into a blender and blend well before pouring into ramekin(s).
Directions:
Preheat oven to 350F and grease a large ramekin with coconut or avocado oil.
Mix together all of the ingredients excluding jam and toppings.
Pour half of the oat mixture into the prepared ramekin. Add the jam to the middle and cover with the remaining batter.
Bake for 25 to 30 minutes.
Allow the oats to cool for a few minutes before eating with your choice of toppings.
Jam Donut Baked Oats can be stored in an airtight container in the fridge for 3 to 4 days. Serve cold or reheat before serving.
