Gluten-Free Dairy-Free Air Fryer Banana Baked Oats

MEL'S EASY KITCHEN

Gluten-Free Dairy-Free Air Fryer Banana Baked Oats

Banana, gluten-free oats and dairy-free milk blend into individual baked-oat cups with maple, vanilla and cinnamon for the air fryer.

Prep Time 10

Cook Time 15

Total Time 25

Servings: servings

Meal: Breakfast

By: Melanie

Equipment

Air fryer
Blender
Kitchen scale
Measuring cups and spoons
Food thermometer

Ingredients

68 g banana
1/2 cup certified gluten-free rolled oats, dry (40 g)
20 g maple
1 tsp vanilla extract (4.2 g)
1/2 tsp gluten-free baking powder (2 g)
50 g whole egg, without shell
1/4 cup dairy-free milk approximate volume; 244 g per cup
1/2 tsp ground cinnamon (1.3 g)
0.44 teaspoons extra-virgin olive oil approximate volume; 4.5 g per teaspoon

Instructions

Heat the air fryer to 330°F (165°C). Brush two 8-ounce air-fryer-safe ramekins with the measured oil.
Blend the banana, oats, maple syrup, vanilla, baking powder, egg, dairy-free milk and cinnamon until smooth.
Divide evenly between the ramekins. Air fry 13–15 minutes, then check; continue as needed until the centers are set and reach 160°F.
Cool 5 minutes before serving. Each ramekin is one serving.

Nutrition per serving

Calories: 189kcal | Carbohydrates: 29.6g | Protein: 6.3g | Fat: 5.1g | Fiber: 3.3g

Notes

Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Makes 2 ramekins. Includes 2 g oil for greasing. Inspired by Chichi.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.