Baked Oats (Overnight into Oven — Texture and Sweetness Balance)

Ingredients

• 100 g rolled oats, thick-cut
• 80 ml whole milk
• 80 ml plain yogurt, full-fat
• 1 ripe banana, mashed (50 g)
• 20 g honey, raw, unfiltered
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon fine sea salt
• 30 g walnuts, roughly chopped
• 20 g dried cranberries, unsweetened
• 15 g unsalted butter, for ramekins
• 1 large egg, room temperature
• 30 ml coconut milk, full-fat
• 2 tablespoons brown sugar, packed
• 1 teaspoon almond extract

Method

1. 1
   Combine rolled oats, milk, yogurt, mashed banana, honey, vanilla extract, cinnamon, salt, walnuts, and cranberries in bowl; stir until oats are fully submerged and mixture resembles thick porridge.
2. 2
   Divide mixture evenly between two buttered ramekins (250 ml each); cover with plastic film and refrigerate for 8-12 hours until oats absorb liquid and mixture becomes pudding-like consistency.
3. 3
   Remove ramekins from refrigerator 30 minutes before baking; preheat oven to 190°C with rack positioned in middle.
4. 4
   Whisk egg, coconut milk, brown sugar, and almond extract until fully combined; pour 45 ml of egg mixture gently over center of each ramekin.
5. 5
   Place ramekins in larger baking pan; add hot water to pan until water level reaches two-thirds up sides of ramekins (water bath).
6. 6
   Bake for 18 minutes until egg mixture sets and top develops light golden-brown crust while center remains slightly jiggly when gently shaken.
7. 7
   Remove ramekins from water bath using tongs and place on cooling rack for 5 minutes until centers firm slightly and custard sets.
8. 8
   Serve warm with additional honey drizzle, fresh berries, or yogurt dollop on top for contrast of creamy interior and crispy surface.