Ingredients

• 2 cups rolled oats
• 1 cup plain whole-milk Greek yogurt
• 0.5 cups unsweetened almond milk
• 0.33 cups pure maple syrup
• 4 large eggs
• 2 teaspoons vanilla extract
• 0.25 teaspoons almond extract
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

Nutrition per serving