Individual Baked Oatmeal Cups
These individual baked oatmeal cups are great for quick weekday breakfasts. These ones are made with steel cut oats and have cinnamon, cloves, pecans and apple in them. This post is sponsored by Stonyfield and Bob’s Red Mill.
OK, these have seriously changed my life. Soooo. In. Love. I originally did this baked oatmeal in ramekins thinking it would be cute and convenient for when we have overnight guests during the holidays. I tested the recipe a few times and wound up with a whole bunch of plastic wrapped ramekins in my fridge and freezer, but no house guests. I therefore had to eat them myself. Boo hoo. lol.
Those turned out to be my best, easiest, heartiest, tastiest, most fillingest breakfasts ever. In the mornings, I put a ramekin on a plate and microwave for 30 seconds. Then I add yogurt on top (my go-to right now is Stonyfield Grass Fed Organic. Soooo good) and a good sprinkle of brown sugar (or even better, some delicious coconut sugar that I got from Bob’s Red Mill) and dig in.
If you’ve never had baked oatmeal before, it’s essentially oats (usually rolled oats but I used steel cut here, also from Bob’s. Have I told you before that I adore them over there?) that are combined with a basic custard mixture (milk and egg) and then baked. The oats soften from the contact with the liquid and from the heat and as they cook the custard sets. The result is a bit like a a cross between oatmeal and bread pudding.
Actually, it reminds me a lot of the rice pudding that my Baba used to make. It really really does. I think that’s due to the cinnamon and also to the custard going on in there. Oh! Some days, to make it even more like my Baba’s rice pudding, I eat a teaspoon or two (to make space) and then sprinkle with sugar and drizzle in some milk. Stir. Eat!!!
What I like about these for busy mornings is that it’s quick to reheat and there’s just a small amount in that ramekin so it doesn’t take very long to eat. Even though there isn’t much there though, it’s made with steel cut oats, so I feel full after and it keeps me feeling full for the morning. I love that. Quick, delicious and me feeling satisfied. Mmmm. That’s just the best. You’ve gotta try these!
Have a great day!
Individual Baked Oatmeal Cups
- 3/4 cup steel cut oats, such as Bob's Red Mill
- 1/2 cup pecans, chopped
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. salt
- 1 small apple, finely chopped
- 1 egg
- 2 cups whole milk
- 1/3 cup maple syrup
- 3 Tbsp. unsalted butter, melted
- 2 tsp. vanilla
- 6 Tbsp. Stonyfield Grass Fed Organic Yogurt
- 2 tsp. coconut sugar, such as Bob's Red Mill
- Preheat oven to 350ºF. Line a baking sheet with foil.
- In a medium bowl combine the oats, pecans, baking powder, cinnamon, cloves and salt. Add the apple and stir. Divide between 6 ramekins. Put the ramekins on the foil-lined baking sheet.
- Crack the egg into a 4 cup spouted measuring cup. Whisk lightly. Add the milk, maple syrup, melted butter and vanilla. Stir. Pour it over the mixture in the ramekins, dividing it evenly among the ramekins. If your ramekins are small, this will go right up to the top. It's ok, they won't spill too much (but you'll be super-glad you used the foil on your pan!).
- Transfer the baking sheet with ramekins on it to the oven. Bake until oats are tender and mixture is set, 40-50 minutes.
- Dollop each ramekin with a tablespoon of yogurt and sprinkle with coconut sugar.