Okay, let me be upfront: Oatmeal-Raisin Cookies do not rank high on my cookie list. I’d much rather have a Snickerdoodle. Or a Peanut Butter. Or a Chocolate Chip. But not an Oatmeal-Raisin.
But I still felt like it was wrong to have an oatmeal blog without an Oatmeal-Raisin Cookie recipe, so here it is. Humble, but with the earthy comfort of cinnamon.
Oatmeal-Raisin Cookie Baked Oatmeal
What you'll need:
- 1/2 cup milk of choice
- 1 tsp maple syrup
- 1/8 tsp vanilla extract
- 1/3 cup rolled oats (I use Country Choice Organic)
- 1/3 cup oat flour
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- pinch of salt
- handful of raisins
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, stir together milk, vanilla extract, and maple syrup.
- Add in dry ingredients, except for the raisins: oats, cinnamon, baking powder, and salt. Stir until combined.
- Stir in raisins (and/or any other dried fruit, like cranberries, dates, or blueberries!)
- Transfer to the ramekin and bake for about 18 minutes.
Just an FYI:
*You can make this yourself by simply blending oats into a flour consistency. Measure after blending.
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
14 Responses to Oatmeal-Raisin Cookie Baked Oatmeal