Blended baked oats with chocolate chips and peanut butter is like having cake for breakfast, but it's healthy! Make the batter in a blender in just 5 minutes, bake, and enjoy warm with a drizzle of creamy peanut butter on top.
In a blender, combine the oats, milk, egg, banana, baking powder, cinnamon, vanilla, and honey. Blend for 30 seconds.
Mix in half of the chocolate chips, and pour the batter into 2 greased ramekins or a small oven-safe dish. Top with the remaining chocolate chips.
Bake for 25-30 minutes. Remove from the oven, and drizzle with creamy peanut butter and enjoy.
Make the batter as per the instructions above, and fill your ramekins.
Cover the ramekins with foil and place a trivet in the Instant Pot. Add ¾ cup of water, and place the ramekins on the trivet. You can even stack 4 or 5 of them (you'll need to make more batter though).
Cover with the lid, make sure that the valve is sealed, and pressure cook on high for 15 minutes. When the pressure cooking ends, do a natural release for 10 minutes then quickly release the remaining steam (if necessary). Remove from the Instant Pot using mitts, then remove the foil and enjoy warm.
To halve the recipe, halve the oats, the banana, and the milk. Keep everything else the same. You can either use 6-oz or 8-oz ramekins.
Use a high-speed blender for a smooth batter, and a texture that's closer to cake. I used my Vitamix, and blended for just 30 seconds.
Feel free to omit the egg if you don't want to use it, but keep in mind that your oats won't be as fluffy as they should be.
You can make different flavors such as carrot cake by adding grated carrot, or make a chocolate version by adding cocoa powder.
Nutrition: This is a rough estimate per portion without peanut butter.