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My easy, blended baked oats make a healthy and 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.
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I’m a sucker for something sweet for breakfast, and baked oats has been a new morning addition. I was inspired to try it after seeing it all over TikTok, so I loosely adapted my blueberry baked oatmeal. Instead of baking the oats whole, I blended them down to create an almost cake-like texture.
Like any good bowl of oatmeal or overnight oats, it’s so much fun to add different mix-ins or flavor combinations. I’m pretty boring and stick to fresh or frozen berries and some peanut butter, but members of my family love using chocolate, cocoa powder, and various dried and fresh fruits.
Baked oats recipe highlights
Quick and easy: Baked oats take less than 20 minutes to cook, with minimal prep time.
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.
★★★★★ 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
Here are a few of my notes about some of the main ingredients in these oats:
- 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 a touch of 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.
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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 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.
- 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.
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.
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.
Nutrition
Baked oats flavor variations
My baked oats recipe is very adaptable and has endless variation possibilities! Swap out certain ingredients and change the flavor:
- 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.
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, try to use a wider bowl so there is room for the baked oats 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.
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!