Baked oatmeal – nutty, sweet and very filling – is one of my favorite weekend breakfasts. In this baked oatmeal recipe, I’m using Greek yogurt instead of butter, to add some extra protein.
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast, Brunch
Yield: 2 servings
- 2 teaspoons melted butter for ramekins
- ½ cup reduced-fat milk
- ½ cup quick-cooking oats, dry
- 2 tablespoons raisins
- 1 large egg
- ¼ cup plain, low-fat Greek yogurt
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- Preheat oven to 350 degrees F. Brush two oven-safe, 6 oz ramekins with melted butter.
- In a small bowl, combine the milk, oats and raisins. Allow to sit 15 minutes, until oats have absorbed the milk.
- Meanwhile, in a medium bowl, whisk together the egg, yogurt, maple syrup, vanilla and cinnamon.
- Add the oats mixture to the egg mixture. Use a spatula to combine. Stir in the baking powder.
- Transfer the mixture to the prepared ramekins. Bake 20-25 minutes, until the top is golden and firm and a toothpick inserted in center comes out clean.
- Place the ramekins for 5 minutes on a cooling rack to slightly cool and set (it will be too hot to eat straight out of the oven), then serve.
Nutrition Per Serving
Calories: 250; Fat: 5g; Carbohydrates: 40g; Sugar: 22g; Sodium: 396mg; Fiber: 3g; Protein: 11g