Let me explain.
I wanted to make a single-serving baked oatmeal last week, (when the morning temperature was still cool enough for baked oatmeal), but we were out of regular milk. Not to be deterred, I grabbed the carton of buttermilk and thought, “why not? It’s worth a shot.”
I tossed some grain-sweetened chocolate chips into the batter, but if you don’t dig chocolate for breakfast (first of all, really? What’s wrong with you?!) you can sub in a handful of fresh blueberries or some banana slices… really whatever add-in you like in your pancakes.
The resulting breakfast souffle tastes like exactly what it is: a cross between baked oatmeal & buttermilk pancakes… studded with pockets of melted chocolate.
The chocolate chips will probably sink into the oatmeal mixture as it bakes. You can toss them with a bit of flour prior to stirring them into the batter as a way to prevent this issue, or you can sprinkle them on top of the oatmeal mixture just before baking.
That being said, digging in to the plain-looking exterior to reveal the chocolaty treat inside is kind of fun ;).
Now, what are pancakes without maple syrup?
Make sure you have some on hand when you make this pancake baked oatmeal. Don’t worry about it being too sugary (you weren’t, were you?) because the grain-sweetened chocolate chips are much less sweet than typical semi-sweet chocolate chips.
There may not be many more cold mornings left this season, so be sure to make this indulgent-tasting breakfast soon!
Chocolate Chip Buttermilk Pancake Baked Oatmeal for One
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: bake breakfast chocolate oatmeal
Ingredients (1 serving)
- 1/3 cup old fashioned rolled oats
- 1/2 tsp unrefined granulated sugar
- 1/4 tsp baking powder
- pinch of salt
- 1/2 cup low fat buttermilk, well-shaken
- 1 egg white
- 1/4 tsp pure vanilla extract
- 2 Tbsp grain-sweetened chocolate chips (such as Sunspire)
- pure maple syrup for serving
Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
In a small mixing bowl, whisk together oats, sugar, baking powder, and salt.
In a medium bowl, whisk together buttermilk, egg white, and vanilla extract.
Pour dry ingredients into wet and stir until combined. Stir in the chocolate chips and pour mixture into prepared bowl.
Bake for 20-22 minutes, or until oatmeal is puffed and set.
Serve warm with maple syrup
Nutritional Information (without syrup):
243.1 calories, 6.8 grams fat, 3.8 grams saturated fat, 6.4 grams fiber, 12 grams sugars, 13.4 grams protein