Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1/2 medium ripe banana (mashable)
- 1/4 cup unsweetened almond milk
- 1 large egg white
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- A pinch of sea salt
- Optional: 1 teaspoon maple syrup or stevia for extra sweetness
- Optional: 1 tablespoon sugar-free dark chocolate chips or berries
Instructions
- Preheat your oven to 350°F (175°C). Grease a small oven-safe ramekin or a mini baking dish with a light coating of non-stick cooking spray. In a high-speed blender, combine the rolled oats, ripe banana, almond milk, egg white, baking powder, cinnamon, vanilla extract, and salt. Blend on high for about 30 seconds until the mixture reaches a smooth, pourable batter consistency. If you prefer a more textured cake, you can skip the blender and simply mash the banana well before whisking everything together in a bowl.
- Pour the batter into your prepared ramekin. If you are using optional toppings like chocolate chips or fresh blueberries, gently fold them into the batter or sprinkle them on top. Place the dish on the middle rack of the oven. Bake for 22 to 25 minutes. You will know it is ready when the top is golden brown and the edges have pulled away slightly from the sides of the dish. A toothpick inserted into the center should come out clean.
- Carefully remove the ramekin from the oven using an oven mitt, as it will be very hot. Let it cool for about 2 to 3 minutes to allow the texture to set. You can eat it directly from the ramekin for a cozy feel or run a knife around the edge and flip it onto a plate. Drizzle with a tiny bit of almond butter or a splash of milk if desired. Serve immediately while it is still warm and fragrant.
- Cook Time: 35 minutes