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These easy, blended baked oats make a healthy, delicious breakfast that can easily be customized with your favorite mix-ins. They’re made in the blender and are like having dessert for breakfast.
You’ve probably seen baked oats (aka TikTok oats) all over social media, and for good reason- they turn one of my favorite foods into a healthy breakfast dessert.
Baked oats are made by blending oats, bananas, rising agents (eggs or baking powder), milk, flavorings, and add-ins and baking them like a cake- and it tastes like it, too.
Table of Contents
Why I love this recipe
- Healthy. Oats make the base of the recipe, and the other ingredients are typically fruit, nut butter, protein, and milk.
- Customizable. I’m sharing my base recipe and tons of mix-in and flavor combinations. There are honestly so many ways to switch things up.
- Allergen-friendly. Need these to be dairy-free? Swap the milk. Allergic to gluten? Use gluten-free oats.
- Make ahead. I love baked oats as part of my meal prep routine. They reheat like a dream.
- Hands off. The blender takes care of all the hard work- all you need to do is transfer it to a ramekin and bake it.
Looking for more oatmeal recipes? Try protein oatmeal, overnight oats, and brownie baked oatmeal.
★★★★★ REVIEW
“These baked oats have been a breakfast lifesaver. I make them on a Sunday afternoon and bring one to the office every morning.” – Suzanne
Key Ingredients
- Oats. I prefer using old-fashioned or rolled oats, but quick oats also work. If you need this to be gluten-free, use certified gluten-free oats (I like Bob’s Red Mill).
- Bananas. Ripe bananas keep the oatmeal moist and add sweetness. If you want to make baked oats without bananas, I’ve successfully swapped it out for unsweetened applesauce or pumpkin puree.
- Apple cider vinegar. ACV reacts with the baking soda to make this dish light and airy. This is super important as my baked oat recipe doesn’t use eggs.
- Milk. I used unsweetened almond milk, but any milk works.
- Peanut butter. Smooth peanut butter works well with the rest of the ingredients. The fats help achieve a soft, rich, and buttery texture. Any nut or seed butter, like almond butter and tahini, works.
- Baking powder and baking soda. Both leavening agents are used for some rise and fluffiness.
- Vanilla extract. A must for any good oatmeal recipe.
- Liquid sweetener. Optional, but add some maple syrup or honey if you prefer super sweet oats.
- Salt. Just a pinch to bring out the other ingredients’ natural sweetness.
- Mix-ins. Anything and everything. Try fresh or frozen fruit, dried fruit, nuts, chocolate, and even cocoa powder.
How to make baked oats
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend. Blend all the ingredients in a high-speed blender until smooth.
Step 2- Portion. After resting the batter for 5 minutes, transfer it to a greased ramekin.
Step 3- Bake. Add your mix-ins of choice and bake for 12-15 minutes, until puffed up.
Arman’s recipe tips
- Grease your ramekins. Don’t forget this step. Lightly grease the ramekins with cooking spray before adding your batter to prevent the oats from sticking to the sides.
- Adjust the consistency of the batter. Depending on what ingredients you use, the batter may be a little too thick or thin. If it’s too thin, I like to sprinkle some extra oats. If it’s too thick, some milk to thin it out works a treat!
- Use ripe bananas. Like a banana cake or banana bread, the riper the bananas, the sweeter and more moist the baked oats will be.
Storage instructions
To store. If you plan to eat it the same day, keep it covered at room temperature. But if you intend to enjoy it over a few days, I recommend keeping them in air-tight containers in the fridge.
To freeze. These baked oats also freeze well. Once cooled, remove them from the ramekins, wrap them individually, and freeze them for up to two months.
To reheat. Let the baked oats thaw overnight in the refrigerator. Heat in the microwave for a few seconds, or enjoy it cold.
Frequently asked questions
Absolutely. Bake the oatmeal as instructed, then let them cool to room temperature. Cover each portion of oats and refrigerate. When ready to enjoy, either bring to room temperature or microwave for 30 seconds.
Yes! If you prefer a speedy breakfast, zap the batter in a microwave-safe bowl for 2 minutes or until a toothpick comes out mostly clean. Remember, try to use a wider bowl so there is room for the baked oats to expand and rise.
Yes. Add 1/4 cup of your favorite protein powder (I love vanilla casein) and an extra 1/2 cup of milk to pack in 30 grams of protein to each serving.
More baked oatmeal recipes to try
Baked Oats
Video
Ingredients
- 1/2 cups rolled oats
- 1/2 medium banana
- 1/2 teaspoon apple cider vinegar
- 1/4 cup + 1 tablespoon milk
- 1 tablespoon peanut butter can sub for any nut or seed butter of choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract Optional
Instructions
- Preheat the oven to 180C/350F. Grease a 6-8 ounce ramekin or oven safedish.
- In a blender, add the oats, banana, apple cider vinegar, milk, peanut butter, baking powder, baking soda, and vanilla, and blend until a smooth batter remains.
- Let the batter rest for 5 minutes before transferring it to the greased ramekin. Stir through your mix-ins of choice.
- Bake for 12-15 minutes or until the oats puff up and a toothpick comes out mostly clean.
Notes
- Blueberries– Add ¼ cup fresh or frozen blueberries
- Chocolate walnut– Fold through 2 tablespoons chocolate chips and 1 tablespoon chopped walnuts.
- Chocolate chip– Add 2 tablespoons chocolate chips
- Double chocolate– Mix in 2 tablespoons cocoa powder and 1 tablespoon chocolate chips.
- Peanut butter and jelly- Swirl through 1 tablespoon peanut butter and 1 tablespoon Jelly.
- Make muffins or cupcakes. Instead of baking in ramekins, make these oats in muffin tins or cupcake molds. Top with fresh fruits or frost them for an indulgent snack!
- Add fun mix-ins. Cranberries, raisins, and Greek yogurt.
- Make protein baked oats. Add 1/4 cup of your favorite protein powder (I love vanilla casein) and an extra 1/2 cup of milk to pack in 30 grams of protein to each serving.
Nutrition
Originally published March 2019, updated and republished February 2025
Best baked oats recipe. We use it as our base recipe now.
Best baked oats recipe. So moist and fluffy.
I make the blueberry ones and sub almond butter instead of PB. I sprinkle brown sugar on top. The texture is great! Sometimes I bake slight longer, closer to 18 min
Love this is sooo good
Are these supposed to be cooked all the way through like cake or wet in the middle like overnight oats? I had to cook for 30 minutes to get them to cook all the way through.
Made this today. It was very good. I replaced the stevia liquid with 1 tbsp of date syrup and added some crushed walnuts. Thank you for sharing your recipe!
so so happy with how it turned out!! absolutely delicious and healthy.
Thanks, Yasmine!
Hello Arman! Does this recipe have the same texture when made in the microwave as it does when made in the oven?
Pretty similar!
I only used the chocolate chips, no cocoa powder on hand. This would be a chocolate lovers dream, but 2 tsp of choc chips was personally too much chocolate at breakfast for me!
I added the choc chips to the mix to go in the microwave for 1 minute (mine only took 1 minute).
Next time I’ll add the chips to taste AFTER it’s been baked in the microwave 😉
Thanks for the recipe!
Hello Arman,
Thank you for all these great recipes. Your book stays on our counter top for reference every day now.
Quick question, would there be a suitable substitute for the liquid stevia?
Cheers!
Hello! Thank you for your sweet words 🙂 For liquid stevia (for this recipe specifically), you can add 1-2 tablespoons of syrup (depending on your sweetness desire level).
You could also use a granulated sweetener, but may need to add a tablespoon or two of milk to smoothen up.
I’m thrilled to see you are venturing out to meals now. You’re deserts are perfect, delicious and healthy so I’m sure any meal you share will be the same, Thank you
That is so sweet of you, thank you!