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When I saw #BakedOats trending on TikTok, I thought how wonderful, I have tons of baked oatmeal recipes to share! But this isn’t your average baked oatmeal. This is baked oats that looks and tastes like cake. And it’s all done in a blender for a fine and airy texture! Below you’ll find a vanilla and chocolate version!
Baked oats video tutorial
Ingredients & substitutions
- Rolled oats: This is the base for the recipe, but you can use rolled oats, quick oats, or even oat flour. Learn how to make oat flour using just rolled oats in my tutorial.
- Egg: You can make it vegan by using a flax egg, or just using ¼ cup of any milk instead of the egg.
- Banana: This adds flavor, sweetness and moisture to the recipe. Instead of one banana, you can also add one egg or ¼ cup of any milk.
- Maple syrup: To add a touch of sweetness to oats that can sometimes be bland.
- Baking powder: This helps the baked oats rise while baking.
- Salt: To round out the flavor.
- Cocoa powder: This is optional if you want to try the chocolate flavored baked oats.
How to make baked oats
- Place all the ingredients together in a blender.
- Blend until the mixture is evenly mixed and pourable. You may have to scoop some out though.
- Transfer to a greased ramekin, oven-safe pan or bowl. You can add some toppings like shaved white chocolate, if you’d like.
- Bake until the edges pull away and a toothpick inserted in the middle comes out clean.
- For a chocolate flavor, you can use the same ingredients, but add 1 tablespoon of cocoa powder and top it off with some shaved chocolate or chocolate chips.
- You’ll know it’s done when the edges of the baked oats pull away from the ramekin – just like cake. That’s the big appeal of this recipe – it’s really just like cake, but for breakfast! Look at that texture!
Tips for making baked oats
- Use a high speed blender to blend the ingredients. The difference between baked oatmeal and baked oats is all in the texture. And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.
- Double or triple the recipe. To double or triple the recipe you can throw everything together in a blender and just divide it into multiple ramekins or transfer it to a cake pan or loaf pan.
- Grease the ramekin. Because we’re not using any oil or butter in the recipe, the cooking spray will help ensure that the batter doesn’t stick to the ramekin when cooking.
- Cook in the microwave. To make it ever faster, consider making it in the microwave for 90 – 120 seconds. Make sure you’re using a microwave safe bowl though, and that it’s twice the size of the batter since it will rise while baking quickly in the microwave.
Frequently asked questions
Unfortunately steel cut oats won’t blend enough to give you the cake-like texture. It’s best with rolled oats, old fashioned oats or oat flour, made from those types of oats.
The ramekin pictured is 8 ounces and that works perfectly for this contents of the recipe.
Yes, you can make it in a muffin tin but the recipe will only make about 3 muffins. You can als make it in a cake pan, but it may help to double the recipe in that case. The bake time will depend on the depth of the baking pan, but I recommend starting to check for doneness a 20 minutes.
After you try this once and try all the variations out there you’ll be so excited for breakfast again! It’s a gluten-free protein packed healthy cake-like oatmeal that you’ll be dreaming of at night!
More recipes with oats:
- How to Make Oatmeal
- Baked Blueberry Oatmeal
- Apple Cinnamon Oatmeal Cups
- Quinoa Oatmeal
- Easy Overnight Oats
- Baked Steel Cut Oatmeal
- Protein Oatmeal
If you’ve tried this healthy-ish feel good Baked Oats recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Baked Oats
Ingredients
- ½ cup rolled oats or quick oats
- 1 ripe banana
- 1 egg
- 1 tablespoon maple syrup
- ½ teaspoon baking powder
- Pinch salt
- Cooking spray
- 1 tablespoon cocoa powder optional if making chocolate one
Instructions
- Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
- In a blender combine all the ingredient until smooth and well-blended, about 1 minute.
- Transfer the batter into the prepared ramekin. Bake for 20-25 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting.
Notes
Nutrition
tried this recipe out and used a microwave, the baked oats dont taste like cake and I suggest blending the oats before hand because it tastes very gritty.
Definitely blend the oats to get that cakey texture!
I’ve made this recipe so many times and the kids absolutely love it!
That’s amazing! So glad to hear it!!
I’ve done this recipe twice. The first time, I made it in the microwave and it came out super rubbery. The second time, I baked it in the oven, put milk chocolate chips in the center to make a lava-cake style muffin and it came out absolutely delectable. My advice, avoid the microwave if you can, unless you know of a way to avoid the rubbery texture.
I’m glad it came out better the second time! I love the idea of the chocolate chips in the middle.
Rubbery. Like eating a chocolate omelet.
Pro tip: Don’t add eggs to a single-serving cake-like recipe. Makes the texture horrible.
You can make this without an egg by substituting it with a flax egg or using ¼ cup of any milk.
I’ve used this recipe over 50 times now with so many different variations like red velvet, carrots, and loads of others and it’s never failed me. One extra step I do is beat the egg whites seperately and fold it in which makes them even cakier and fluffier. Love this recipe!
That’s amazing! I’m definitely going to have to try that step with the egg whites!
What can i use instead of egg?
You can use a flax egg, or just use ¼ cup of any milk instead of the egg.
I followed the exact recipe and it turned out super rubbery. Why did this happen??
Hmm, that really shouldn’t have been the case. It’s possible that it needs more liquid or that it was over-mixed.
Mine turned out rubbery too:( tasted ok but the texture is disappointing.
I’m not sure why, so I’ll look into it!
Probably because of the egg. Try making it again without the egg and see if the texture is better