Baked Oats

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5 from 205 votes
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Learn how to make the best blended baked oats with 5 delicious flavors to try! Healthy and filling, I love how it’s like having dessert for breakfast!

Looking for more oatmeal recipes? Try protein oatmeal, overnight oats, and brownie baked oatmeal.

baked oats.

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. Let me tell you, the hype is worth every single bite.

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. It’s different from baked oatmeal, which is heartier and uses less liquid.

Table of Contents
  1. Why I love this recipe
  2. Ingredients Needed
  3. How to make baked oats
  4. Recipe tips and variations
  5. Storage instructions
  6. More baked oatmeal recipes to try
  7. Baked Oats (Recipe Card)

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.
  • Diet-friendly. My recipe is naturally vegan, dairy-free, and can be made gluten-free.
  • Make ahead. Prepare a batch of five and enjoy readymade breakfast throughout the week. It’s my favorite meal prep.
  • 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 up.
baked oats recipes.

Ingredients Needed

  • Oats. I prefer using old-fashioned or rolled oats, but quick oats will also work. Want this to be gluten-free? Use certified gluten-free oats.
  • Bananas. You’ll need ripe bananas which keeps the oatmeal moist and also adds sweetnesss. Want to make baked oats without bananas? Swap 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 this particular baked oat recipe doesn’t use eggs.
  • Milk. I used unsweetened almond milk, but any milk works.  
  • Peanut butter. I prefer smooth peanut butter as it incorporates well with the rest of the ingredients. The fats help to achieve a soft, rich, and buttery texture. Any nut or seed butter works, like almond butter and tahini.
  • 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 if you prefer super sweet oats, add some maple syrup or honey.
  • Salt. Just a pinch to bring out the natural sweetness of all the other ingredients.

For the five mix-ins:

  • Blueberries. Use fresh or frozen blueberries. If using frozen berries, thaw and dry them before adding them to the batter.
  • Chocolate walnut. You’ll need a couple of tablespoons of chocolate chips and chopped walnuts to make this flavor.
  • Chocolate chips. Add a few tablespoons of chocolate chips to make this variation.
  • Double chocolate. If you LOVE chocolate, double down on chocolate by adding cocoa powder and chocolate chips.   
  • Peanut butter and jelly. Use equal proportions of peanut butter and jelly to make this classic combo.

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- Make the batter. Blend oats, baking powder, baking soda, apple cider vinegar, peanut butter, almond milk, and vanilla extract in a high-speed blender until smooth. 

Step 2- Portion the batter. 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.

how to make baked oats.

Can I microwave this?

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.

Recipe tips and variations

  • 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 add a few sprinkles of raw 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.
  • 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, Greek yogurt, and
  • 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.

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.

baked oatmeal.

More baked oatmeal recipes to try

baked oats recipe.

Baked Oats

5 from 205 votes
Learn how to make the best blended baked oats with 5 delicious flavors to try! Healthy and filling, I love how it's like having dessert for breakfast! Watch how I make this in my kitchen in the video below!
Servings: 1 Serving
Prep: 2 minutes
Cook: 12 minutes
Total: 14 minutes

Video

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Grease a 6-8 ounce ramekin or oven safedish.
  • In a blender, add all the ingredients 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 cooked on top.

Notes

Mix-in ideas:
  • Blueberries- ¼ cup fresh or frozen blueberries
  • Chocolate walnut- 2 tablespoons chocolate chips, 1 tablespoon chopped walnuts.
  • Chocolate chip- 2 tablespoons chocolate chips
  • Double chocolate- 2 tablespoons cocoa powder, 1 tablespoon chocolate chips. 
  • Peanut butter and jelly- 1 tablespoon peanut butter, 1 tablespoon Jelly. 
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 refrigerator.
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.

Nutrition

Serving: 1servingCalories: 293kcalCarbohydrates: 43gProtein: 10gFat: 12gSodium: 654mgPotassium: 452mgFiber: 7gSugar: 9gVitamin A: 38IUVitamin C: 5mgCalcium: 238mgIron: 2mgNET CARBS: 36g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published March 2019, updated and republished March 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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

  2. 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.

  3. 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!

  4. 5 stars
    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!

  5. 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!

    1. 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.

  6. 5 stars
    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