Ingredients
2 cups (200g) rolled oats
1 cup (240g) plain whole-milk Greek yogurt
120ml unsweetened almond milk
80ml pure maple syrup
4 large eggs
2 tsp vanilla extract
0.25 tsp almond extract
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
2 tbsp pumpkin puree
2 tbsp dried cranberries
1 tbsp chopped walnuts
0.25 tsp pumpkin pie spice
2 tbsp sweetened flaked coconut
1 tbsp sliced almonds
0.125 tsp almond extract
2 tbsp dried cherries
1 tbsp semisweet chocolate chips
2 tsp unsweetened cocoa powder
3 tbsp fresh blueberries
1 tsp maple syrup
0.5 tsp lemon zest
2 tbsp raisins
0.125 tsp ground cinnamon
pinch of ground cloves
pinch of ground allspice
Directions
Step 1
Preheat the oven to 350°F (175°C) and grease five 8-ounce ramekins.
Step 2
To make the blended oats, combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until the batter is smooth, for about 1 to 2 minutes.
Step 3
Create the flavors by adding different ingredients to each ramekin: pumpkin purée, cranberries, and walnuts for one ramekin; coconut, almonds, and almond extract for another; cherries, chocolate chips, and cocoa powder for a third; blueberries, maple syrup, and lemon zest for the fourth; and raisins, walnuts, cinnamon, cloves, and allspice for the fifth.
Step 4
Divide the blended oat batter evenly among the prepared ramekins. Gently stir the batter in each ramekin to ensure all additional ingredients are thoroughly incorporated. Place the ramekins on a baking sheet.
Step 5
Bake in the preheated oven until the tops spring back lightly when touched, for about 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternatively, cool completely, cover, and place in the refrigerator or freezer for later. Rewarm before serving.