Minneola and Chocolate Chip Baked Oats

By Kristan Raines

  • Cook Time: 25 minutes

Number of servings

ingredients

  • 1 cup old fashioned rolled oats
  • 1 medium banana
  • 3 tbsp milk (or plant-based alternative)
  • 4 tbsp Sunkist® Minneola tangelo juice
  • 1 Sunkist® Minneola tangelo, Zest
  • 1.5 tbsp maple syrup
  • .75 tsp vanilla extract
  • 1 tsp baking powder 
  • 1.75 tbsp mini chocolate chips
  • Pinch kosher salt
  • Coconut oil, for greasing
  • Greek yogurt, optional garnish

Directions

  1. Heat oven to 350°F. Grease 2, 6 oz ramekins with non-stick spray or coconut oil.
  2. Place all the ingredients in the order listed into a blender (except for the chocolate chips) and blend until smooth.
  3. Divide the mixture between the two ramekins leaving about 1/4-inch space at the top.
  4. Divide the chocolate chips between the ramekins, and gently mix a few times to incorporate into the batter.
  5. Place in the oven directly on the rack and bake for 23-25 minutes, or until cooked through and firm to the touch.
  6. 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.

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