Baked Oats (TikTok Recipe)

4.98 from 2192 votes

Baked Oats is a viral TikTok recipe that's getting popular because it's an easy, versatile & healthy breakfast with a cake taste and texture!

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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 in a ramekin topped with caramel sauce
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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.
Ingredients to make the recipe

How to make baked oats

  1. Place all the ingredients together in a blender.
  2. Blend until the mixture is evenly mixed and pourable. You may have to scoop some out though.
  3. Transfer to a greased ramekin, oven-safe pan or bowl. You can add some toppings like shaved white chocolate, if you’d like.
  4. Bake until the edges pull away and a toothpick inserted in the middle comes out clean.
4 image collage to show how to make the recipe in the vanilla flavor
  • 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.
4 image collage to show how to make the recipe
  • 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!
Chocolate baked oats with bite taken out to show texture

Tips for making baked oats

  1. 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.
  2. 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.
  3. 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.
  4. 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

Can I use steel cut oats for the recipe?

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.

What size bowl or pan is best for the baked oats?

The ramekin pictured is 8 ounces and that works perfectly for this contents of the recipe.

Can I make this in a muffin or or can pan?

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.

Close up shot of the baked oats after cooking to show consistency

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:

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!

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Baked Oats

Baked Oats is a viral TikTok recipe that's getting popular because it's an easy, versatile & healthy breakfast with a cake taste and texture!
5 from 2192 votes
Servings 1 serving
Calories 400
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes




  • Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
  • In a blender combine all the ingredients 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.


Storage: The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.
Freezing: You can freeze the baked oats before or after baking and it will keep for up to 3 months.


Calories: 400kcal, Carbohydrates: 73g, Protein: 13g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 73mg, Potassium: 1155mg, Fiber: 9g, Sugar: 27g, Vitamin A: 313IU, Vitamin C: 10mg, Calcium: 253mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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Recipe Rating


  1. I doubled this recipe and placed it into a loaf tin like a banana bread. I cooked it the same temp and same time and it turned out beautifully. It was so moist just like a traditional banana bread but much lower in oil and calories. Im a big fan!!!

    1. You could try making them in muffin tins with paper liners! Not all mugs are oven safe, so I’m not sure about using a mug.

  2. Already made this once and really liked it! Will try the chocolate one next. One question, would it be possible to prep the batter and baking it the next morning?

    1. Ys, it should be fine! You might lose a little lift in the batter as the baking powder sits, but it shouldn’t be too significant.

  3. This is my second day making this. It was delicious yesterday, but we tried not using the maple syrup and it was bland. I ended up adding it over the top in the end.

    Today, I used the maple syrup along with 6 cups of oats and five eggs. Also, in lieu of bananas, I added pure pumpkin and cocoa powder. It was perfect! Love all of your recipes, Yumna. We are also addicted to your shwarma. Thanks to your Mom too. 💗

  4. This was a great recipe. I would have added something to give it more flavour but overall very nice, and great to eat warm with plain yoghurt or ice cream 🙂

  5. Don’t waste your time. The ingredients form a paste that sucks to the side of your blender and there’s no way to get it to blend “until smooth” without adding liquid, which the recipe doesn’t call for. Maybe with an immersion blender, but that should be specified

    1. So sorry you had a hard time with the ingredients. If your blender is having a hard time you may need to use a spatula and help it along by scraping down the sides every 10 seconds or so.

    2. I had a hard time to blending it initially but once I stirred it up, then it blended well. I’m think adding eggs, maple syrup and Bananas first with oats on top will help it blend better.

  6. Hi! I love whichever of your recipes I’ve tried. And I adore oats- never blended my baked oat batter before and it is so much better this way. And I “bake” mine in the airfryer- it takes half the time!

      1. It’s brilliant for a single serving in the morning and no preheating needed! 10-12 minutes at 180 degrees Celsius/350 F.

  7. Please ignore my earlier question about liquid in the recipe. It just came out of the oven as is and (10 minutes later), VOILA . . . It is fantastic. Thank you! I look forward to exploring your other recipes.

  8. BOMB! I made this last night and used honey for sweetener and added some hershey’s kisses on top for a fun dessert treat. It was so DECADENT! Going to try with grated carrots/applesauce soon for a carrot cake version. Thank you for this easy to follow recipe!

  9. Just a suggestion… It would be helpful to have the option to include substitutions (from the article text) with the recipe when saving or printing. (I can’t eat bananas, so in order to include the substitutions, I need to hand-write the info or print the entire post.) Thanks for the great recipes!

  10. Delicious! I made with a bit of monk fruit instead of maple syrup. 😋
    Blended the oats to flour first nd added a dash of almond milk for a thinner texture.

  11. I LOVED this. Has anyone tried with significantly increasing the protein powder or using flax? I know nothing about baking :/

    1. Hi Jessica, so glad you like the baked oats. Are you asking if you can add protein powder or if you can up the baking powder?

        1. That should be fine. I haven’t tried it myself, but I don’t see why it wouldn’t work. Let me know if you try it out!

  12. I love the taste of these and it’s so easy to have in the mornings, however, the batter is very thick. There is no pouring it into a ramekin and I had to stop and scrape the batter back down towards the blender blades many times which was messy and added some time. I ended up trying a different recipe where you blend the oats by themselves (creating an oat flour) and mix the ingredients by hand in your ramekin and found it to be a lot more seamless of a process personally. I’m curious if there are any tips or tricks to thin out the batter and make it more user-friendly?

    1. I like that tip of blending the oats first and then mashing it all together. To make the batter thinner, I would use some milk.

  13. TY for this recipe! So versatile, easy, tasty & healthy. For those who also like to expirament:

    Tripled the recipe, used 2 bananas, 1 can of drained & rinsed canellini beans (only white beans I had), doubled the maple syrup & added 1.5 t of vanilla.

    Used a NutribulletRx (the huge container) whizzed the dry ingredients alone. Added the rest which fit well, didn’t cause a big pressure build up.

    Placed paper cups 12 ct muffin tin then sprayed w/ cooking spray (pro tip I learned recently!)

    Mixed in 1/2 c chopped walnuts. Spooned out 2/3 of the mix then added 1 T cocoa powder and spooned out the rest. Ended up w/ extra choc mix so added to the plain ones to make marbled.

    Pushed chopped craisins down into some + sprinkled on top w/ chopped white choc (those were my favorite). The rest got just white choc on top.

    22 min @ 360 in my temperamental gas oven.

    Turned out fudgey cakey, great texture and taste! I’d add more maple syrup & vanilla next time to compensate for the lost sweet from replacing 1 banana w/ beans.

    1. Hi Michelle, to reheat, you can microwave for 30-second intervals until warm or heat it in the oven at 350 for 5-10 minutes depending on whether you stored it in the fridge or at room temperature. Enjoy!

  14. It’s literally like having cake for breakfast! Not sweet so would be great if paired up with fruit or yogurt!!
    The best part is that it’s SO easy to make! Thank you so much!

  15. Just made this for the first time today and it definitely won’t be the last! I topped it with a few pecans, Unsweetened coconut, and a few dark chocolate chips. It was incredibly decadent and felt like dessert!

    Next I’m going to try topping it with pineapple and cherry for my picky husband!

  16. YUM! I quadrupled the recipe and used muffin tins. I got 15 muffins out of it, and, at high altitude, reduced the baking powder to 1 tsp, increased the heat to 365, and baked for 15 minutes. To cut the calorie count, I also omitted the honey and added some stevia powder. Delicious! Made the chocolate ones and made some with raspberries, some with chocolate chips, and some with peanut butter chips.

    Next time, I’ll cut the banana with pumpkin and/or zucchini to add some “colors” to the recipe.

    1. That’s perfect! I’m so glad it worked with those substitutions. Those combinations sound delicious. Let me know how it goes when you try those substitutions!

  17. Holy crap this was amazing. I’m not really a banana girl so I added a little more maple syrup and cocoa powder and it was chefs kiss. So moist and tender and perfect, might try to substitute the banana for something else next time.

  18. Tried this recipe today, i doubled the recipe pulsed the oat in food processor until medium fine then added two bananas( not so ripe) added 3 teaspoons cocoa powder and drizzled maple syrup and topped with chocolate chips, baked for 23 minutes . It was delicious, even my kids who don’t eat oats liked it and said it’s like banana chocolate chips cake. The kids took it to school, will be making again and trying different flavours.

      1. My kids continue to enjoy this recipe, now i do it*4 😆 2 cups of oats 4 eggs 4 bananas( I don’t add any sweetener) and top with frozen blueberries. Bake for 25 minutes and brown the top. It’s like dessert but healthier.

  19. I used stevia sugar as a sweetner and a little milk because my banana and egg were small
    And baked them in the air fryer at 160°C for 12min
    used paper cups so i can have 4 so the calories would be around 90cal each (100cal if with maple syrup)
    I loved that this recipe has eggs=protein

  20. Hi there!

    I love this recipe so much. Do you think I can prep a few servings to keep in the fridge, then bake later in the week?

  21. Did not cook well even after 1 hour. Inside was uncooked and outside was dry. Oven temperature and everything else was the same to the recipe. I do bakery alot so not skill issue. Soooo bad…

    1. Definitely a user error. This recipe worked perfectly, I doubled the recipe and cooked mine for 25 mins at 350F in 2 8oz ramekins. A small glass container not cooking after an hour in the oven makes no sense and you may want to check your oven works…

  22. These didn’t turn out at all like I thought they would. Very bland even with the banana and chocolate bits on the top. I won’t be keeping this recipe. Not all recipes are for everyone and I’m glad so many people did like them.

    1. Thank you so much for the feedback! The toppings and add-ins really make the difference, so you can try playing around with that too!

  23. I quadrupled the recipe, and it made 8 ramekins. My bananas were pretty big, though. Delicious! Kids loved it, too. We made the chocolate version.

  24. Tried it and I baked it in the airfryer for 20 mins @ 160 degrees C. It was super but I made the recipe for one only.

  25. So I’ve been making this for breakfast for a couple months now (great for quick breakfast before work) and love it. Question though: I work out a lot and need more protein. Would I be able to substitute chocolate protein powder for the cocoa powder? Or should I put it in along with the cocoa powder? If you have a different way you think would be best, I’d love to hear it 😊

  26. I really don´t understand the negative comments. I made the chocolate version today and it was awesome, even made in the microwave the texture was exactly like yours! Blended 40g of oats before in my food processor, then added the rest of the ingredients. I omitted the maple syrup (the banana made it sweet enough for me) and topped it with peanut butter. Trying the oven-version tomorrow, making more of the batter and using cupcake tins. Thanks for the recipe :-)! Greetings from the south of Spain!

    1. So glad you enjoyed it! Can’t wait to hear what you think about the other version. You’re welcome!!

  27. I used to make baked oats regularly, but the recipe I used called for milk so it had more of a creamy texture. I came across this recipe this morning and got straight to making it. I followed the ingredients list as specified, but substituted maple syrup for a little squeezy honey (around a tsp worth). I then sprinkled some chocolate chunks I had for baking onto the top of the mixture before putting in the oven. I baked at 180C for around 20 minutes and it was delicious and filling. Next time I’m going to omit the cocoa powder and add some frozen berries, then top with freeze dried raspberry and white chocolate.

    1. So glad you found it both delicious and filling! That sounds like a delicious way to switch it up!

  28. Hi Yumna,

    How would you suggest making this dish without a blender? I unfortunately don’t have one but am very intrigued by your recipe.

    1. You could use oat flour instead of the rolled/ quick oats and then make sure everything is mixed well!

  29. Can you sub unsweetened applesauce for the banana? I’ve made this recipe and it’s delicious but the banana is strong and I wanted to make a “carrot cake” flavor so was thinking about trying applesauce. I like the double recipe, but I still haven’t figured out the best length of time to keep in the oven. I love it, though!!! Obsessed.

  30. Tried this because it looked yummy but didn’t turn out as i’d hoped. I subbed the banana for 1/4 milk, as I don’t like banana, and it was a bit rubbery. I also didn’t find it too sweet so maybe next time need to add a bit more sweetener. I did the chocolate version so will give it a 2nd go with more liquid maybe as the cocoa seems to have dried it out a bit.

    1. Is it possible that it was rubbery because it needs more liquid or that it was over-mixed? Let me know how it goes the second time around!

    2. How can you give a recipe only 3 stars when it didn’t come out as described after you changed it? Maybe try the recipe as written prior to giving a star rating.

  31. NOTES
    Storage: The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.
    Freezing: You can freeze the baked oats before or after baking and it will keep for up to 3 months.

    Hi. With your notes section, Is it the batter that can be stored or is it once it’s baked.

  32. Made this yesterday with a double recipe and it was so delish! I added vanilla, sliced strawberries and fresh squeezed lemon juice and loved it as an oat based breakfast alternative. Yum!

  33. Hi,
    I tried the chocolate recipe today. I used an egg and almond milk, no banana. A bit of maple syrup and vanille extract. Also one tbsp of unsweetened cocoa powder. They were so bitter 🙁 Did you use “regular” cocoa powder like Nesquick (with sugar)? Or should I use less cocoa? I really like how easy this recipe is but I just couldn’t get them down. Definitely going to try the vanilla ones. Thank you so much in advance 🙂

    1. I also used cocoa powder without the sugar. How much did you use? I would use less cocoa powder and add more maple syrup. Hope that helps!

      1. I just made it as the recipe is written with unsweetened cocoa powder and it was not at all bitter, but was slightly sweet. By eliminating the banana, you are taking away a lot sweetness. Also, what is “a bit of maple syrup”? If it’s much less than called for, that will also contribute to the bitterness.

  34. Hi
    Thanks for the receipe. I have done many combinations earlier and I tried your version with 90grams of powdered oats 1 egg and 1 banana. Not sure how much is a cup, 128 grams? May be I needed 2 bananas and 2 eggs. I got the cake consistency but somehow not so fluffy and the flavours like banana are not feelable. Can you please mention the oats in grams.

  35. I tried this this morning and it’s very tasty! However, I’m not a huge fan of the banana taste so I think tomorrow I’m going to use 1/3 cup applesauce instead and see how it works! 🙂 But it’s very yummy with a light glaze!

      1. I was just wondering if there is a substitute for the maple syrup if you don’t want so much sugar or carbs ,thanks

  36. Made this and loved it! Lovely texture and a little chocolate in the mirning is a winner.

    My 11 month old enjoyed it too which is a bonus

  37. I made this recipe today and honestly I’m a little disappointed by it. It looked amazing when it came out the oven but when I tasted it I was instantly let down- it is a bit dry and had a weird texture. I also soon found out it had a weird after taste

    1. I’m sorry to hear that! I would recommend adding more banana because it adds moisture to the recipe, but the flavor may be a little strong in that case.

  38. 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.

      1. hello, thanks for the recipe. I’ve tried this recipe but why can’t the result be soft like a cake in general? no crumble, it is solid but tastes good. My 21 month baby loves it. Please advise. Greetings from Indonesia!

  39. 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.

  40. Rubbery. Like eating a chocolate omelet.
    Pro tip: Don’t add eggs to a single-serving cake-like recipe. Makes the texture horrible.

  41. 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!

    1. Hmm, that really shouldn’t have been the case. It’s possible that it needs more liquid or that it was over-mixed.

      1. I had that too once. I suggest to keep the cooking time at 2.0 minutes to avoid this. At 25 minutes it does become a bit dry. Still good tho! Each oven is different so recipe shouldn’t be blamed.

  42. This is amazing and so easy recipe. We tried making it in little muffin and it came out so good. Kids get to choose their own toppings. Love it!

    1. I feel like this recipe has a lot of potential, but I just tried, and it was slightly disastrous… Instead of the banana, I used 1/4 milk, like the recipe said, and blended until the oats were smooth. Unfortunately, the mixture came out entirely too watery… Not sure what to do to fix this.

  43. This recipe works perfectly every time – either as breakfast or dessert (topped with chocolate or coffee ice cream)!

  44. I really enjoy this recipe. I’ve made the chocolate a few times (LOVE!) and today I tried omitting the cocoa but added cinnamon and blueberries. I was so happy with the result! These can be so versatile and they truly are a great start to the day 😁

  45. Divided this (chocolate) into 3 ramekins with a few bittersweet curls. It was a breakfast dream come true for a 5 year old, and grandma likes it too! Will be trying variations too. Excellent!

  46. I have made this a few times and it’s pretty good. Do you have any recommendations if we don’t have any bananas available? Like a milk, oil, or applesauce?

  47. I added cocoa powder and dark choc chips. I split the mixture across two smaller ramekins to make two portions. I had it warm still warm with a small scoop of vanilla ice cream. Amazing!!!!

      1. Just tried this this morning. It was a huge hit in the family. In my kids voice “2 major thumbs up Mom!”. Thanks for this recipe. It will definitely be part of or weekly breakfast rotations.

  48. This was so good! I am doing no added sugar lately, so I used banana and omitted the maple syrup and it tasted amazing!! This definitely breaks up the boredom of overnight oats or oatmeal all the time. Thanks so much for sharing! I’m going to try adding frozen fruit, too.

  49. Love! Made this morning, such a great recipe. Perfect consistency, so fluffy! Added some chocolate chips for fun. Thanks so much for sharing!

  50. Your notes mentions they freeze well (before baking), how would you recommend going about baking them post-freezing?

  51. This is my favourite recipe ever. I’ve tried this multiple times and it has never failed me. I saw it all over tiktok and I wanted to see if it was worth all the hype. In the end I chose the recipe and let me tell you, this is my all time favourite dish. It’s like you are eating cake but its a lot better for you (in my opinion). I was worried it was going to be to dense. Nope, thats not the case. It’s perfect in every way. I do add some strawberries in it anytime i make it and its so amazing. I just made them again but in muffin form and I absolutely loved them! I couldn’t recommend this recipe enough. Definitely give it a try.

  52. This is soooo good! I used the suggested milk in place of the banana. It tastes like a brownie for breakfast I feel guilty eating it! I put a spoonful of peanut butter in the middle then cover with more batter and bake.

  53. Mine was also rubbery/gummy texture and not cakey at all. I wonder if it’s from over mixing?
    I used the ingredients and proportions as written so that’s the only thing i can think of 🙁

    1. Hmmm, that could be the case! I didn’t have that issue, so I wonder how it’ll turn out differently if you try it without the over mixing.

  54. So this is cake. I know everyone calls it oats but it is definitely a cake. A healthy cake that tastes very much of banana. Makes me feel as though I’m having dessert for breakfast.

  55. I doubled it because the batter was quite small, and it came out rubbery and a bit gummy. It’s also really hard to get out of the blender.

    1. Hmmmm, that shouldn’t have been the case. Can you explain what you did, so I can help pinpoint what went wrong?

    1. Yes! It is even faster that way. 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.

  56. Hi Yumna! I love this recipe as a gluten-free option for homemade breads. I like to triple the recipe and bake in a bread pan. Do you have any tips for bake time for doubling or tripling the recipe? Would the bake time double or triple as well? Thank you!

    1. Thank you so much! 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. The bake time will depend on whether or not you double or triple the recipe. I’d recommend checking it every 5 minutes or so and doing the toothpick test to see if it is fully finished baking.

  57. I love this recipe! I added some chocolate chips in the middle and it’s like lava cake! You said you can freeze before baking, should I thaw it first or just bake it longer?

  58. Recipe states to “allow to cool in pan before serving and frosting”. What frosting? I don’t see frosting recipe or instructions. Do we make our own? Nutritional values obviously do not include frosting but recipe calls for it.

    1. There is no recipe for the frosting, but it’s just a possible topping option! You can completely leave it out or swap it for something else such as nut butter.

  59. Loved these oats! So simple to make and they are delicious and moist. I used buttermilk in place of banana and sugar free maple syrup. Completely covered top with chocolate chips which added sweetness, then baked in muffin tin. I got 6 muffins from a doubled recipe.

  60. This is a winner in our house! I have made it at least twice a week in the last few weeks. I’ve been adding vanilla or chocolate protein powder for an added boost.

  61. Thank you for a great recipe! It is so nice to have healthy options that taste like decadent treats.

  62. Hello!

    I made the exact chocolate recipe, delicious. However, can I swap the banana for almond or soya milk? If so how much milk do I use. I think the recipe is to much banana flavour x

  63. I love your style of cooking! I am getting oats and bananas today. I also enjoy your tips and suggestions. They are the best I’ve seen.
    Thanks much,

  64. Hi Yumna! This looks super delicious and I want to try it out but was wondering where the 27g of sugar comes from? I’m trying to limit sugar/sweeteners from my diet (: Thanks in advance!

  65. Hi there, this looks so good, I think I’m going to try it tomorrow! Do you think I could use one small overripe banana and slightly reduce the amount of ingredients? Also if I make it in the microwave should I still use a 8 oz container? Thank you!

  66. I love this recipe SO much!!!
    How would you go about to make this recipe serve 5/6 people? Please help! 🙏🏼

    1. Yay!! 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.

  67. I made this recipe with my daycare students as they chose to make the chocolate baked oats with various toppings. This recipe was super delicious, moist, healthy, and naturally sweet from all the fruits we used. For toppings we included: mini chocolate chips, raisins, cut up dates, & crushed walnuts. It’s a fun & easy way for a toddler and/ or an adult to learn how to bake or a simple recipe to enjoy in a short amount of time!😁

  68. I love it!! It was super duper easy and sooo delish!!!! 😋 I also made this with a peanut butter filling and it was SO good!!! Thanks Yumna!!

  69. I loved this! Added some dark chocolate chips on top when it was finished, so yummy and filling. I’ve made three days in a row now. Thank you!

    1. This was such a great and easy recipe to follow! Thank you!
      However, I’ve followed all the steps but mine doesn’t come out cakey, it’s more stodgy… what could I be doing wrong?

      1. Thank you, Aisha! Make sure to add enough baking powder, as this helps the baked oats rise while baking. Also, use a high speed blender to blend the ingredients to help with the texture.

  70. Great recipe was super excited to try the chocolate version…it came out well 😊😊😊 added Nutella as topping

  71. I love baked oatmeal and this one has a completely different texture from the one I’ve made. I made muffins. I recall reading that eating them cold means that they aren’t as cake-like. While that’s the case, when cold, it’s like eating a healthy version of a bran muffin. Really good!

  72. This is exactly what I needed.
    I tried the recipe and I really like it.
    For breakfast I usually eat oatmeal, with this recipe I get a similar breakfast in a different and fun form.

  73. I have made this a couple times with different variations! So easy, healthy & yummy! I do believe the added tablespoon of cocoa powder was my favorite addition along with dark chocolate chips on top. Give it a try!

  74. The recipe is easy and delicious and suitable for picky eaters who would refuse to eat oat meal but would not mind eating it as a cake

  75. Loved this recipe and the best part is you can get creative and add your own touch. Yumna, your recipes are fast, easy and soooo good.

  76. This is the best baked oats recipe I’ve tried that actually has the consistency of a cake. I ground my oats first and then added everything else and it turned out so good. I divided the batter and put it into two small ramekins and topped with chocolate chips, then plopped on some pb after it baked. Seriously want to make this every morning!

    1. I actually haven’t tried that yet, so let me know if you do! I do know, however, that just using a flax egg or a 1/4 cup of any milk instead of the egg will work!

  77. Tried this and it was so good. So simple and quick! This might be my go to healthy dessert! Thank you for the recipe!

  78. Tried the banana version of this simple and delicious baked oats recipe (and a sprinkle of cinnamon), so good!

  79. Thanks for the recipe. I made this with my 3-year old and it was perfect for her skills and patience level 🙂 My blender just couldn’t get the oats smooth. Next time we will put them in the food processor first to get oat flour before mixing them by hand with the other ingredients.

  80. Kids can’t get enough! Made this two days in a row! They are screaming how amazing this is! I’m loving it because they refuse to eat oatmeal and this is a great way to sneak it in! Thank you for an easy and yummy recipe!

    1. I didn’t have enough bananas to make muffins (4 batches), so I used apple sauce to replace half the bananas. Worked great and tastes great, too.

  81. Too dry and way too banana-forward. Find a recipe that relies on liquid for moisture, not bananas. This ain’t it

    1. I added bananas because it adds flavor, sweetness, and moisture to the recipe. However, instead of one banana, you can also add one egg or 1/4 cup of any milk!

  82. It is so delicious and light ,skipped the maple syrup but was still full of flavor and sweet ,added protien powder and made it into 3 types of muffins, strawberry, coconut and chocolate.

  83. I suppose if you’ve never baked before and are used to having a bowl of cereal for breakfast, this recipe might be appealing. But, bottom line, it’s such a mediocre quality But life is too short to spend time making and eating such mediocre

  84. Fantastic! Just finished and can’t wait to make it again! Had it with yoghurt and more maple syrup!!

  85. It’s amazing I’ve made it in many different variations and different toppings and it’s one of my favorite recipe ever 😍😍

  86. I followed the recipe exactly and it looked nothing like the photo. It’s so disgusting. I made it with chocolate and it tastes like pure banana. It’s so gross. I attempted it twice, and assumed the first time it turned out crappy because I didn’t use banana.

    1. Hmmm…that’s really odd. Can you tell me what you put in it exactly and how you made it? I’d love to help you figure out what went wrong because everyone loves this recipe.

    2. Saaame. It tasted terrible! I followed the recipe exactly. There was nothing airy and light about this recipe!!

  87. Such an easy fun recipe. My kids really thought they were eating cake. I added a dollop of peanut butter on a few of them before baking. It was so good. Also used honey instead of maple syrup.

  88. Great recipe! So easy. I thawed my frozen bananas and it worked out fine.
    I did chocolate ones and cant wait to try different versions of it.
    For one I chopped up reese’s peanut butter cups in it. It was so good!😁

  89. So delicious and easy! I made a vegan version for myself and a cinnamon roll version for my picky son. Baked it in my toaster oven.

    1. The ramekin pictured is 8 ounces and that works perfectly for this contents of the recipe! This recipe makes one serving.

    1. To make it ever faster, put 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.

  90. I was just wondering, am I able to mix everything together the night before, then bake it in the morning?

    1. I wouldn’t! Instead, I’d bake the oats and keep them in an airtight container (for 2 days at room temperature or up to a week in the fridge).

  91. Can this be made with frozen bananas (thawed and squeezed out the runny liquid)? I have so many in the freezer and need to find some uses 😅
    This looks amazing!

  92. I only used 1/2 banana and made 6 portions in a tray so there’s more for later as it can be frozen. So yummy, easy and quick!! Thank you for this wonderful recipe

  93. I tried this recipe with two eggs instead (coz I hate bananas) and added a tiny bit of butter alongside. It came out to be so fudgy and delicious and felt good eating (had oats after all). Truly loved it!

  94. Amazing recipe ! I substituted the egg and banana with 1/2 cup of unsweetened apple sauce and 1 cup of blueberries . Turned out amazing ! So good , so wholesome ! Highly recommend it !

  95. I doubled the recipe and used one egg and almond milk, which came out very delicious. So good and easy to make!! Will be our every weekend breakfast 😊😊

  96. Love love the baked oats so yummy 😋 I ran out of peanut butter I used tahini instead ,so delicious 💕 Thank you so much 🇬🇧

  97. Yummy! I added a tablespoon of peanut butter to mine and put syrup on top as well ( I have an obsession with peanut butter and banana). Just bought chocolate chips and will make the Chocolate version tomorrow morning!

  98. Your recipes are always for the win, and this is not any different! I love the taste and I love that it is not heavy as other chocolate desserts. So I felt less guilty enjoying it! I made the chocolate one, substitute the banana with milk as per your recommendation. And omg! So good! Definitely doing it again soon! Thanks!

  99. Delicious and easy! I made it for my family in 2 small ramekins in oven and doubled the recipe. Topped with almond butter and chopped walnuts. Another great oatmeal recipe! Thanks.

  100. Does anyone know if this could be made cake-sized in a cake pan? And if it can, does anyone have the recipe tweaks for that? Thanks!

    1. 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!

      1. This was delicious and simple! My husband enjoyed it too and he normally does not like oatmeal because of the texture. We topped it off with some strawberries and blueberries.

  101. Really good! So easy to make! Will definitely do it again! I waited in front of the oven while it cooked like a kid waits for cookies 🙈😅

  102. Tried making these and turned out great! I added some chopped berries on top before baking and they were delicious. Thanks for sharing the recipe!!

  103. Wow.devine simple and tasty recipe and added maple.syrup and chci nibs on top …
    Wow yumna keep up the good work and share all your yummy recipes….shystar all the way from south africa …looking forward to trying more recipe and enjoying the videos

  104. This was such an awesome recipe and I put mine in a mug in the microwave and it is delightful and so easy to make thank you 😊❤ I topped blueberries and honey 😋

  105. I had to improvise with the ramekin cause I didnt have a proper one, so it came out more like a cake, but tastes just as delish.
    Thanks for the amazing recipe! A good and fun oats breakfast alternative.

  106. Tried this today. Came out great! I ended up using my food processor instead of the blender. It was fun coming up with different variations. I made a blueberry one. A banana one and a cherry one. Delicious! Thanks, Deanna

    1. what has the trans fat in the baked oat recipe not the oats, egg, not in my peanut butter not the baking powder or the milk so where does the trans fat come from ??

      1. This recipe has 13g of protein! The additional 1g of protein comes from the protein in the rest of the ingredients.

    2. If you sub milk for the banana, how much milk do you use? And, instead of oven, how long would I cook it in the microwave? Thx.

      1. Instead of banana, you can use a 1/4 cup of any milk! 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.

  107. How can I do this with apples and cinnamon? Do we still need to add peanut butter?? 🤔🤔this looks so yummy! Can’t wait to try!