Minneola and Chocolate Chip Baked Oats
By Kristan Raines
Ingredients
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1
cup old fashioned rolled oats
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1
medium banana
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3
tbsp milk (or plant-based alternative)
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4
tbsp Sunkist® Minneola tangelo juice
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1
Sunkist® Minneola tangelo, Zest
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1 1/2
tbsp maple syrup
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3/4
tsp vanilla extract
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1
tsp baking powder
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1 3/4
tbsp mini chocolate chips
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Pinch kosher salt
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Coconut oil, for greasing
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Greek yogurt, optional garnish
Directions
- Heat oven to 350°F. Grease 2, 6 oz ramekins with non-stick spray or coconut oil.
- Place all the ingredients in the order listed into a blender (except for the chocolate chips) and blend until smooth.
- Divide the mixture between the two ramekins leaving about 1/4-inch space at the top.
- Divide the chocolate chips between the ramekins, and gently mix a few times to incorporate into the batter.
- Place in the oven directly on the rack and bake for 23-25 minutes, or until cooked through and firm to the touch.
- Carefully remove the ramekins from the oven and let cool for a few minutes before topping with a dollop of greek yogurt and a pinch of Minneola tangelo zest. Enjoy while warm.
