Baked Oats
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My easy, blended baked oats make a healthy, delicious breakfast that is high in protein, fiber, and whole grains. They are easy to customize, and my family reckons it’s like having dessert for breakfast. Make individual portions or a big batch for the week ahead.
I like to keep breakfast satisfying but straightforward, and baked oats have quickly become part of our weekly rotation. I first tried them after my partner wouldn’t stop harping about them, having seen them all over TikTok. Instead of reinventing the wheel, though, I just adapted my blueberry baked oatmeal into something even easier. Blending the oats before baking gives the finished dish a soft, cake-like texture that my family loves.
I usually make a batch on Sunday so there’s something wholesome ready to grab during the week. We each have our own favorite mix-ins: I stick to berries and a drizzle of peanut butter, my partner loves chocolate (that’s the gooey chocolate one in the pictures). The rest of my family alternates with everything in between. It’s one of those breakfasts that’s exciting to eat and keeps us full until lunch!
Table of Contents
Recipe highlights
- Quick and easy: I love that freshly baked oatmeal takes just 20 minutes.
- Healthy: You get fiber and wholegrains from the oats, nutrients from the fruit, and healthy fats and protein from the nut butter. You can even make these oats vegan, gluten-free, and dairy-free.
- Great for meal prep: I love that I can batch cook a bunch of them at once and have breakfasts for the week ahead.
What readers are saying
★★★★★ – “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
Here are a few notes on the main ingredients. The full list with measurements is in the recipe card below.
- Oats. I prefer using old-fashioned oats, but quick oats work in a pinch. If you need these to be gluten-free, I tested them using certified gluten-free oats (Bob’s Red Mill brand) and couldn’t tell the difference.
- Bananas. Ripe bananas keep the oatmeal moist and add a touch of sweetness. If you want to make baked oats without bananas, I’ve tested it with unsweetened applesauce or pumpkin puree, and it worked well. However, I do suggest adding a tablespoon of honey or maple syrup to compensate for the lack of sweetness.
- 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.
- 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.
- Mix-ins. Anything and everything. Try fresh or frozen fruit, dried fruit, nuts, chocolate, and even cocoa powder.
How to make baked oats
Step 1- Blend all the ingredients in a high-speed blender until smooth.
Step 2- Rest the batter for 5 minutes. Transfer it to a greased ramekin.
Step 3- 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 in a bit more oats. If it’s too thick, some milk to thin it out works a treat!
- Use ripe bananas. Like banana cake or banana bread, the riper the bananas, the sweeter and moister the baked oats will be.
- Don’t overbake. Remember, the oats will continue to firm up slightly as they cool, so remove them from the oven once they are firm on top. Also, you want them to maintain the cakey middles.
Baked oats flavor variations
My baked oats recipe is very adaptable and has endless variation possibilities! Here are some ways I’ve baked these up before (as pictured):
- Blueberries: Add ¼ cup fresh or frozen blueberries.
- Chocolate Walnut: Fold in two tablespoons of chocolate chips and one tablespoon of chopped walnuts.
- Chocolate chip: Add two tablespoons of chocolate chips.
- Double Chocolate: Mix in two tablespoons of cocoa powder and one tablespoon of chocolate chips.
- Peanut butter and jelly: Swirl through one tablespoon of peanut butter and one tablespoon of jelly.
Storage and make-ahead tips
To store. If you plan to eat it the same day, keep it covered at room temperature. However, if you plan to enjoy it over a few days, I recommend storing them in air-tight containers in the fridge.
To make ahead: Bake the oatmeal as instructed, then let it 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.
Frequently asked questions
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, use a wider bowl so the baked oats have room to expand and rise.
Yes, baked oats freeze really well. Once cooled, remove them from the ramekins, wrap them individually, and freeze them for up to two months. These make such a good grab-and-go breakfast.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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
- Dairy-free: Use dairy-free milk.
- Nut-free: Substitute the peanut butter with sunflower seed butter or tahini.
- Gluten-free: Use certified gluten-free rolled oats.
Hi there! I wondered if I could blend up a big batch of this (4-6 servings for example) and bake it in an 8×8 or 9×13 pan to then be cut into squares to eat throughout the week. If so, what oven temperature and baking time would you suggest?
Yes, absolutely Amy. I’d suggest baking it at 350°F so it’s not too hot (which could overcook the edges) and then aim for about 40 minutes. If you notice the tops browning too quickly, tent it loosely with some foil. Let me know how you go!