Are you a breakfast lover who enjoys the comforting flavors of chocolate chip pancakes and the hearty goodness of oatmeal? If so, you’re in for a treat! This Chocolate Chip Buttermilk Pancake Baked Oatmeal is the perfect fusion of two breakfast classics, and it’s designed for one person to enjoy. Whether you’re looking for a quick and easy breakfast or a special weekend treat, this recipe has got you covered.
- 1/2 cup old-fashioned rolled oats
- 1/2 cup buttermilk
- 1 tablespoon maple syrup (or more to taste)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- A pinch of salt
- 1-2 tablespoons mini chocolate chips
Preheat Your Oven
Preheat your oven to 350°F (180°C). Grease a small oven-safe ramekin or baking dish (about 1 cup capacity) with a little cooking spray or butter.
Mix Dry Ingredients
In a mixing bowl, combine the rolled oats, baking powder, and a pinch of salt. Stir well to ensure they are evenly mixed.
Add Wet Ingredients
Pour in the buttermilk, maple syrup, and vanilla extract. Stir until all the ingredients are well combined.
Add Chocolate Chips
Gently fold in the mini chocolate chips. These little gems will add a delightful burst of sweetness to your baked oatmeal.
Transfer to Baking Dish
Pour the oatmeal mixture into your prepared baking dish. Use a spoon to spread it out evenly.
Bake to Perfection
Place the ramekin or baking dish in the preheated oven and bake for 20-25 minutes or until the top turns golden brown and the oatmeal is set. You can check for doneness by inserting a toothpick into the center; it should come out clean when the baked oatmeal is ready.
Remove your Chocolate Chip Buttermilk Pancake Baked Oatmeal from the oven. Let it cool for a minute or two. Top it with a few extra chocolate chips, fresh berries if desired, and a drizzle of maple syrup for that extra touch of sweetness.
|Name||Chocolate Chip Buttermilk Pancake Baked Oatmeal for One|
|Prep Time||5 minutes|
|Cooking Time||20-25 minutes|
|Total Time||25-30 minutes|
Estimated Nutrition Per Serving
Calories: 300-350 kcal
Protein: 8-10 grams
Carbohydrates: 45-50 grams
Dietary Fiber: 4-5 grams
Sugars: 15-20 grams
Fat: 10-12 grams
Saturated Fat: 3-4 grams
Cholesterol: 5-10 mg
Sodium: 150-200 mg
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