FESTIVE BAKED OATS (Peppermint Mocha, Sugar Cookie & "Eggnog")
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Peppermint Mocha Baked Oats topped with yogurt “icing”, sugar-free chocolate and peppermint chips, and candy cane pieces.
Here I’ve added some festive flare to my usual baked oat cake recipe. Baked oats make you feel like you’re having cake for breakfast — only they’re free of added sugar (except for the toppings!) and packed with fibre, healthy fats, and protein, too!
I’ve got three single-serving, nutritious-and-delicious versions for you to try — Peppermint Mocha, Sugar Cookie, and dairy-free “Eggnog”.
Peppermint Mocha Baked Oats
Ingredients for one serving:
6 Tbsp oat flour (or blended rolled oats, see note below*)
2 Tbsp chocolate protein powder (or use additional oats)
5 Tbsp Nutpods Peppermint Mocha dairy-free sugar-free creamer (or unsweetened milk of choice plus 1/4 tsp peppermint extract)
1 egg, beaten (optional, but improves the texture of the oats)
1 1/2 to 2 Tbsp sugar-free maple syrup or pure maple syrup
1 tsp baking powder
1/4 tsp salt
optional toppings: “icing” (thick plain yogurt of choice mixed with sugar-free powdered monk fruit sweetener or sweetener of choice), sugar-free chocolate and/or peppermint chips, candy cane pieces, 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 toppings) into a blender and blend well before pouring into ramekin(s).
Directions:
Preheat oven to 350F.
Mix together all of the ingredients excluding toppings and pour into a large greased ramekin.
Bake for 25 minutes. Allow to cool for a few minutes then add toppings and devour!
Peppermint Mocha Baked Oats can be stored in an airtight container in the fridge for 3 to 4 days. Enjoy cold or reheat before serving with your choice of toppings.
Sugar Cookie Baked Oats
Ingredients for one serving:
6 Tbsp oat flour (or blended rolled oats, see note below*)
2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder (or use additional oats)
5 Tbsp Nutpods Toasted Marshmallow dairy-free sugar-free creamer (or unsweetened 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
optional toppings: icing “sugar” glaze (ZenSweet sugar-free powdered monk fruit sweetener mixed with a touch of creamer), sprinkles, mini sugar cookie or sugar cookie pieces, 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 toppings) into a blender and blend well before pouring into ramekin(s).
Sugar Cookie Baked Oats with icing “sugar” glaze sugar-free powdered monk fruit sweetener mixed with a touch of creamer), sprinkles and a mini sugar cookie.
Directions:
Preheat oven to 350F.
Mix together all of the ingredients excluding toppings and pour into a large greased ramekin.
Bake for 25 minutes. Allow to cool for a few minutes then add toppings and devour!
Sugar Cookie Baked Oats can be stored in an airtight container in the fridge for 3 to 4 days. Enjoy cold or reheat before serving with your choice of toppings.
“Eggnog” Baked Oats
Ingredients for one serving:
6 Tbsp oat flour (or blended rolled oats, see note below*)
2 Tbsp vanilla protein powder (or additional oats)
5 Tbsp Nutpods “Holiday Nog” dairy-free sugar-free creamer (or regular or dairy-free eggnog of choice)
1 egg, beaten (optional, but improves the texture of the oats)
1 1/2 Tbsp sugar-free maple syrup or pure maple syrup
1 tsp baking powder
1/2 tsp pure vanilla extract
1/4 tsp salt
pinch of nutmeg (optional)
optional toppings: “icing” (thick plain yogurt of choice mixed with sugar-free powdered monk fruit sweetener or sweetener of choice and a splash of dairy-free nog, vanilla, and/or a pinch of nutmeg), sprinkles, 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 toppings) into a blender and blend well before pouring into ramekin(s).
Directions:
Preheat oven to 350F.
Mix together all of the ingredients excluding toppings and pour into a large greased ramekin.
Bake for 25 minutes. Allow to cool for a few minutes then add toppings and devour!
“Eggnog” Baked Oats can be stored in an airtight container in the fridge for 3 to 4 days. Enjoy cold or reheat before serving with your choice of toppings.
“Eggnog” Baked Oats topped with yogurt “icing” and sprinkles.
This recipe was originally published on Dec 20, 2021. It was re-published Dec 20, 2024.