I used to think finger foods were just chips and dips at potlucks. That changed the day I made these oat blinis. They’re soft but sturdy, wholesome but party-ready. Ricotta brings the creamy, and microgreens add the crunch. Whether you’re serving brunch or trying to impress your in-laws, these are a clever, healthy twist. Plus, they look way fancier than they are to make.

1) Key Takeaways
2) Easy Oat Blinis with Ricotta and Microgreens Recipe
3) Ingredients for Oat Blinis with Ricotta and Microgreens
4) How to Make Oat Blinis with Ricotta and Microgreens
5) Tips for Making Oat Blinis with Ricotta and Microgreens
6) Making Oat Blinis with Ricotta and Microgreens Ahead of Time
7) Storing Leftover Oat Blinis with Ricotta and Microgreens
8) Try these Appetizer Recipes next!
9) Oat Blinis with Ricotta and Microgreens
10) Nutrition

1) Key Takeaways

Quick-cooking oat-based blinis make for perfect healthy finger foods
Ricotta adds creaminess, while microgreens keep things fresh
Great for brunch spreads, light lunches, or party platters
Easy to prep, even easier to eat

2) Easy Oat Blinis with Ricotta and Microgreens Recipe

Healthy finger foods don’t need to feel boring or forced. Let’s be honest, sometimes “healthy” sounds like a polite way of saying “bland,” right? But these oat blinis? Total exception. I started playing with oat batter when I ran out of flour and well, let’s just say… I never went back.

The batter is simple, just oats, milk, egg, and a bit of baking powder. You mix, scoop, and sizzle. They puff a little and smell warm and nutty while they cook. That alone had me hooked. Now stack them with creamy ricotta and bright microgreens, and suddenly you’ve got something light, balanced, and oddly satisfying.

They’re perfect for that awkward in-between meal window, or for when you’re hosting and want a dish that says, “Yeah, I care” without needing a culinary degree. The best part? They walk the line between fancy and comforting. Healthy finger foods like this don’t come along every day.

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3) Ingredients for Oat Blinis with Ricotta and Microgreens

Rolled Oats: These form the base of our blinis. I like using rolled oats because they hold their shape and bring a soft chew. Don’t worry, no one will guess they’re oat-based once they’re dressed up.

Plant-Based Milk: Almond, oat, or soy all work here. I usually grab oat milk, but if you’ve got almond hanging out in the fridge, that works just fine.

Egg: One large egg holds the batter together. It helps fluff things up and gives that soft interior we’re after.

Baking Powder: Adds a little lift. Not enough to turn these into pancakes, but just enough to keep them light.

Sea Salt: Just a pinch makes everything pop. Don’t skip it—it rounds out the oat and dairy flavors.

Ricotta Cheese: Use full-fat for extra creaminess. It’s smooth, a little tangy, and the perfect contrast to the warm blinis.

Microgreens: These bring crunch and brightness. I’m partial to sunflower sprouts or radish greens. They’ve got a bite that balances the ricotta.

Olive Oil: For the pan. It keeps things crisp without overpowering the flavor. A non-stick pan makes your life easier here.

4) How to Make Oat Blinis with Ricotta and Microgreens

Step 1: Combine the oats and milk in a bowl. Let them sit for 5 minutes to soften up. This quick soak helps the oats blend better and creates a smoother batter.

Step 2: Add in the egg, baking powder, and salt. Stir well until the batter is smooth but still has some texture. You want it thick enough to scoop, but not so thick that it clumps.

Step 3: Heat your pan over medium. Add a bit of olive oil. Spoon in dollops of batter about the size of a silver dollar.

Step 4: Cook each side for 2 to 3 minutes. When you see bubbles and the edges look set, it’s time to flip. Cook the other side until golden brown.

Step 5: Let the blinis cool slightly on a wire rack or plate. Then top with a heaping teaspoon of ricotta and a generous sprinkle of microgreens. Add cracked pepper if you like.

5) Tips for Making Oat Blinis with Ricotta and Microgreens

Use a good non-stick pan. I learned this the hard way. Oats stick, especially if you walk away or try to flip too soon. Keep it medium heat and stay nearby.

Soak the oats. Just five minutes with milk softens them enough for a nice batter. If you rush it, they won’t blend well, and your blinis could be gritty.

Top just before serving. The ricotta can melt a little on a warm blini, which is nice. But microgreens? They wilt if you leave them sitting too long. Build them fresh and serve them right away.

6) Making Oat Blinis with Ricotta and Microgreens Ahead of Time

These blinis keep pretty well. I usually make the batter ahead of time and keep it chilled in the fridge. It’ll stay good for about a day. Just give it a stir before you cook.

If you want to make the blinis themselves ahead of time, go for it. Cook them, cool them, and store in a sealed container. Reheat gently in a skillet or toaster oven before topping.

Skip topping them early. Ricotta and microgreens don’t age well once assembled. Wait until you’re serving to dollop and garnish.

7) Storing Leftover Oat Blinis with Ricotta and Microgreens

Got leftovers? No problem. Keep the blinis in a sealed container in the fridge for 3 days. I usually reheat them on a pan with no oil. They crisp up nicely that way.

Store the ricotta in its container, separate. Same goes for the microgreens. You want each part to stay fresh. Then when hunger strikes, just stack and serve.

These make a great quick lunch or after-work snack. I’ve even packed a few in a lunchbox with the toppings in jars. Instant office envy.

8) Try these Appetizer Recipes next!

9) Oat Blinis with Ricotta and Microgreens