Chocolate Chip Baked Oatmeal Cups - Sally's Baking Addiction (2023)

FAQs

Why are my baked oats soggy? ›

Why are my baked oats soggy? The main reason I find for soggy baked oatmeal is adding too much milk, or not baking the oats long enough. Check the middle of the oats to ensure they are cooked.

Serve warm with milk or yogurt, fruit, and/or other favorite oatmeal toppings. Add a drizzle of maple syrup or a sprinkle of brown sugar if more sweetness is preferred. Baked oatmeal can also be enjoyed cold or at room temperature and may be served like a muffin, with no toppings.

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal. Follow the directions on the canister using H2O, then add a splash of milk or almond milk in the bowl.

One last key step to making the best baked oats is allowing them to bake for at least 20-25 minutes. If you remove them too soon from the oven they will have cooked on the top, but the inside will be mushy and gooey – so not cool!

Good source of magnesium and thiamin (vitamin B1) Excellent source of soluble fiber which can help lower LDL and total cholesterol levels, improve digestion by way of bulking stools and promoting growth of beneficial bacteria, and reduce blood sugar and insulin spikes after a meal that includes oats.

A cup of cooked oatmeal (1/2 cup of dried oats) contains approximately 30 grams of carbs, which can fit into a nutritious meal plan for people with diabetes. Oatmeal is high in fiber and nutrients but low in saturated and trans fats and sugar and can help you maintain a healthy blood sugar level.

Do you have to refrigerate baked oatmeal? Baked oatmeal contains dairy and eggs which means that it should be stored in the refrigerator. Cover your baking dish with foil or plastic wrap, then place the oatmeal in the fridge until you're ready to enjoy it.

Whole milk is the best bet here in terms of protein (see this post for why I recommend whole instead of skim/low fat milk: 7 Common Nutrition Myths); if you'd prefer a dairy free option, try soy milk – the protein content is similar.

For a boost of calcium and creamy flavor, make oatmeal with low-fat milk or plant-based milk instead of water. Or, try making it with apple cider instead for a boost of flavor. The ratio of liquid to oats stays the same, so you can easily make this switch.

What's important to remember is that too much of any human food can be upsetting to a dog's stomach. Just because you're eating oatmeal daily for breakfast doesn't mean your dog should, too. Generally, you can feed your dog one tablespoon of cooked oatmeal for every 20 pounds of their weight.

Why did my baked oats turn green? ›

Oats can turn brown-green or even blue-green in color when they are cooked in alkaline conditions. Alkaline conditions are achieved when the water used to cook the oats has a pH balance of 9 to 12, so use filtered water when making oats, if you can.

While we suggest always refrigerating your baked oatmeal, it should be okay in the counter overnight.

"The carbohydrates in oats and fruit in a serving of baked oats are the main way our bodies utilize energy. This makes them a good choice for breakfast or even before a workout," says Laura Zea, MS.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Tossing all the nuts and fruits in at once.

Just like the oats, anything you add to the liquid is going to soak and soften so you'll be left with chewy nuts and mushy fruit. Follow this tip: Reserve mix-ins like nuts, seeds, fresh fruit, granola, and coconut flakes for the morning.

Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.

Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide. So, from here on out, we'll be soaking. Once they're soaked, it's time to cook.

If your cookies are mushy even after they've set, try refrigerating them. Some of the ingredients, such as butter, chocolate, or peanut butter, will not stay completely set at room temperature. Just like a stick of butter, the longer they sit at room temperature, the looser and stickier the cookies will get.

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.

Refrigerating cookies will help keep them crisp. If you freeze cookies they will be crispy if you eat them frozen. Cookies that have softened will be never become crispy when stored no matter what tricks you use. Cookies can be re-crisped in a 300 degree F oven for 5-10 minutes.

What is the best liquid for overnight oats? ›

Milk: milk is our preferred liquid to make overnight oats and very essential. You can use any kind of milk you want such as cow's milk, almond milk, coconut milk, oat milk, etc.

Milk: You can make overnight oats with any kind of milk — dairy or non-dairy. If using non-dairy milk, it's best to stick with unsweetened. Greek yogurt: Not only does Greek yogurt make overnight oats more filling, but it also gives the oats a super-creamy texture.

Though raw oats are safe to eat, it's recommended to soak them in water, juice, milk, or a nondairy milk alternative to avoid some unwanted side effects. Eating dry raw oats could lead them to build up in your stomach or intestines, resulting in indigestion or constipation.

The main reason no bake cookies won't set up is related to the number of wet ingredients you add to your dough. If your cookie recipe calls for milk, water, oil, or butter, you might have difficulty getting them to firm.

How to Tell When Oatmeal Cookies Are Done. Many drop cookie recipes, including oatmeal cookies, specify baking until the edges are golden or light brown; often, the recipe also specifies that centers should appear set (not jiggly and raw). In these cases, you can usually tell by simply taking a look at the cookies.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Or do I have to wait overnight? Waiting overnight allows the oats and chia seeds to fully hydrate and soften the oatmeal. We recommend waiting four to five hours for the best experience, but some customers do enjoy eating it immediately for a more textured, chewy oatmeal.

Yes, you can soak oats in water overnight instead of milk. Soaking oats for a longer period of time makes them more easily digestible as well as taste better. To still achieve a creamy consistency even without milk, we make overnight oats with water and yogurt as well as chia seeds.

Gently rinsing soaked oats not only helps them to be less “pasty” in texture, but also helps to reduce any sour flavor that may develop as a result of the soaking process.