Grease a 4-ounce baking ramekin (3.5-4.5 inches wide) with non-stick cooking spray, oil or butter. Preheat your air fryer if your model requires it, however I usually don’t!

In a blender, add the rolled oats (1/2 cup), egg (1), applesauce (2 tablespoons), maple syrup (1 tablespoon), vanilla (1/2 teaspoon), cinnamon (1/4 teaspoon), baking powder (1/4 teaspoon), and salt (1/8 teaspoon). Blend on high for about 20-30 seconds until you reach a smooth consistency.

Stir in your mix-ins, about 2 tablespoons total, and save a few for topping. Ideas: chocolate chips, chopped strawberry and blueberries, chopped date and walnut, peanut butter and raspberries, raisins and sliced almonds, any combo you want, just don’t overfill or it won’t cook through. Pour the batter into the greased ramekin and top with leftover toppings.

Cover the ramekin with foil to keep the top from cooking too quickly. Place the covered ramekin into the air fryer and cook at 300F for 10 minutes. Next, remove the foil and cook again at 280F for 7-8 minutes. The oats are done when the top is firm and a toothpick inserted comes out mostly clean.

Let the oats and ramekin cool for at least 5 minutes before topping with peanut butter, fresh berries, maple syrup, or milk. Serve immediately directly in the ramekins.