Baked Oats Recipe

I finally nailed the viral blender baked oatmeal and I’m adding it to my Baked Oatmeal Recipes, so yes, you can have dessert for breakfast that actually works.

I’m obsessed with this blender baked oatmeal TikTok thing because it actually tastes like an oatmeal cake but not fake sweet. I love that it uses rolled oats and a ripe banana so the texture is thick and slightly gooey, like breakfast that behaves like dessert.

I make it on burnt mornings and on lazy weekends. It feels messy to eat and I mean that in the best way.

It’s part of my Delicious Healthy Breakfast Recipes rotation and shows up for Breakfast And Brunch guests who expect boring bowls. And everyone goes quiet when I bring it out.

Ingredients

• Rolled oats, hearty base that soaks up flavors and keeps you full.
• Baking powder, makes it puff up and feel cake-like.
• Salt, brightens the sweetness and balances everything out.
• Banana, naturally sweet and creamy, it binds like a champ.
• Egg, adds protein and helps the bake hold together.
• Milk, keeps it moist and makes the batter smooth.
• Maple syrup or honey, adds warm sweetness and a little depth.
• Vanilla extract, gives a cozy, familiar background note.
• Cinnamon, optional but cozy—warms the whole bite.
• Cocoa powder, basically chocolate without the sugar overload.
• Nut butter, adds richness and a silky, nutty hit.
• Chocolate chips, little melting pockets of joy in every spoonful.
• Fresh berries, bright, juicy pops that cut the sweetness.
• Chopped nuts, crunchy contrast and extra texture in each bite.

Ingredient Quantities

• 1/2 cup rolled oats (about 45 g)
• 1/2 tsp baking powder
• pinch of salt
• 1 medium ripe banana, mashed (about 100 g)
• 1 large egg
• 1/4 cup milk (60 ml) or any plant milk
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional but nice)
• 1 tbsp cocoa powder (optional for chocolate version)
• 1 tbsp peanut butter or almond butter (optional)
• 1 tbsp chocolate chips (optional)
• handful fresh berries or sliced fruit for topping (optional)
• 1 tbsp chopped nuts like walnuts or pecans (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease a small baking dish or 1 cup ramekin with butter or oil, or line with parchment so it won’t stick.

2. Put 1/2 cup rolled oats, 1/2 tsp baking powder and a pinch of salt in a blender, pulse a couple times to break the oats into a finer texture but not powder.

3. Add the mashed banana, 1 large egg, 1/4 cup milk, 1 tbsp maple syrup or honey, 1/2 tsp vanilla extract and 1/4 tsp ground cinnamon if you want it. Blend until smooth, scraping down sides once, it should be pourable but a bit thick.

4. If you want a chocolate version, add 1 tbsp cocoa powder and blend again quick. For extra creaminess swirl in 1 tbsp peanut butter or almond butter after blending, a few quick pulses will do.

5. Taste quickly and adjust sweetness or cinnamon, remember the banana adds natural sugar so you might not need more.

6. Pour the batter into your prepared dish or ramekin, smooth the top with a spoon.

7. Sprinkle 1 tbsp chocolate chips on top if using, add a handful of fresh berries or sliced fruit and 1 tbsp chopped nuts like walnuts or pecans for crunch.

8. Bake in the preheated oven for 18 to 25 minutes depending on dish size, it should be set in the center and lightly golden on top, a toothpick should come out mostly clean.

9. Let cool for 5 minutes so it firms up, then drizzle a little extra maple syrup or a spoon of nut butter if you like, cut or scoop out and enjoy warm.

10. Store leftovers covered in the fridge for up to 3 days, reheat in the microwave for 30 to 60 seconds or pop back in the oven to crisp the top.

Equipment Needed

1. Oven (preheated to 350°F) and a small baking dish or 1 cup ramekin, greased or lined with parchment
2. Blender or food processor to pulse the oats and blend the batter
3. Measuring cups and measuring spoons (1/2 cup, 1/4 cup, 1 tbsp, 1/2 tsp)
4. Fork or potato masher to mash the banana if you dont want to mash it in the blender first
5. Mixing spoon or rubber spatula for scraping the blender and smoothing the batter
6. Small bowl for mixing or holding toppings if you like to prep them first
7. Spoon or small scoop to pour the batter into the ramekin and to drizzle syrup or nut butter
8. Toothpick or skewer to test doneness and a kitchen towel or oven mitts for handling the hot dish

FAQ

Baked Oats Recipe Substitutions and Variations

• Rolled oats: use quick oats for a softer texture, or 1/2 cup gluten free oats if you need GF, or 1/2 cup oat flour (pulse oats in blender) for a smoother cake like bake.
• Egg: swap with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) for vegan option, or 1/4 cup mashed silken tofu for a denser, protein boost.
• Banana: replace with 1/3 cup unsweetened applesauce or 1/3 cup pumpkin puree if you want less banana flavor, works best when ripe banana called for.
• Maple syrup or honey: use 3 tbsp brown sugar or 3 tbsp agave nectar, or 2 tbsp sugar + 1 tbsp water if you’re out of liquid sweetener.

Pro Tips

1. Let the batter rest 5 minutes before pouring it in the dish. The oats soak up liquid and it’ll thicken a bit so you wont end up with a gluey center, plus air bubbles settle and bake more evenly.

2. If you want a crisper top, use a metal ramekin or small shallow dish instead of a deep one. Bigger surface area = more golden, slightly crunchy edges. Keep an eye on bake time though, it’ll finish sooner.

3. For extra flavor and moisture add a teaspoon of melted butter or a splash more milk if your banana is small. Too much banana makes it dense, too little makes it dry, so small adjustments help.

4. Stir in mix-ins by hand at the end not into the blender. Chocolate chips, nuts or berries hold their shape better and wont all sink to the bottom if you fold them gently into slightly thick batter.

5. To reheat leftovers without turning them soggy, zap in the microwave for 30 seconds then put under the broiler or in a hot oven for 2 to 4 minutes to revive the top. Watch it closely so it doesnt burn.