Ingredients
Equipment
Method
- Preheat your oven to 350° Fahrenheit and lightly grease both ramekins.
- Combine two tablespoons of ground flax seed in a small bowl with six tablespoons of filtered water. Stir until thoroughly mixed, and then set aside to thicken.NOTE: This will be your flax egg and what holds the ingredients together. It usually takes about 10-15 minutes to fully gel.
- Place the dry ingredients into the food processor, and pulse until the oats are broken down and blended evenly.
- Add the remaining wet ingredients and blend until smooth.If using the mini chocolate chips, or any of the other optional ingredients, remove the blade from the food processor and fold them in gently.
- Pour the oat mixture into the prepared baking dish evenly and place them in the oven for approximately 20-25 minutes or until golden brown on top. Insert a toothpick or sharp knife to make sure it comes out clean.Once fully cooked, take the ramekins out of the oven and allow to cool for about 5 minutes before serving
Nutrition
Notes
How to Store
- Cover each ramekin with plastic wrap or aluminum foil and store in the fridge for two to three days.
- You can also keep them in the freezer for longer storage, as long as they are in a freezer-safe airtight container. They can last in the freezer for up to six months.
- When you make this Oatmeal Bake Breakfast recipe, it is best to use the regular, not instant, rolled oats or steel-cut oats.
- I like the oats ground to almost a flour texture which is why I use a strong food processor. You can also just mix everything by hand, however, the texture of the applesauce oatmeal bake will be a bit heavier than the fine cake-like texture.
- If you want to make this cozy breakfast recipe gluten-free, you can easily do so by using rolled oats that say on the label “gluten-free.”
- If you do not have ground flax, you can use chia seeds to make your egg substitute. Both work equally well.