Baked Oats Recipes (6 Ways)

Nutritious Baked Oats 6 easy ways! This simple recipe is made with whole grain oats blitzed in a blender with a handful of ingredients, then poured into individual ramekins with mix-ins added, and oven baked. It’s a muffin-like treat without all the high sugar and fat content.

Love these ideas? Also try my Overnight Oats 5 Ways and porridge like Oatmeal 8 Ways.

Viral TikTok Inspired Baked Oats Improved

Baked oats have been around for a years and became very popular from a TikTok recipe.

The difference between these and baked oatmeal is that the ingredients for baked oats are all pulverized in a blender leaving the oats ground up fine, and with baked oatmeal the oatmeal is left whole and everything is just stirred together in a mixing bowl.

Though the ingredients between the two are very similar their textures are quite different. These are more muffin-like while baked oatmeal is more like a chewy oat breakfast casserole. Both are so delicious just unique in their own way.

I tried the viral version of baked oats but felt it was a bit spongy so modified it based off what I thought would offer a better texture (less egg and banana, adding liquid, etc). And I couldn’t resist adding a dab of butter, feel free to add two if you’d like for richer oats.

Try all the tasty flavor variations to discover your personal favorite! I’m still trying to pick a favorite myself because I love all of them.

Baked Oats Recipe Ingredients and Possible Substitutes

• Rolled oats: Rolled oats are recommended but quick oats will work as well too.
• Banana: I recommend using a well ripened banana as this will add some of the natural sweetness to the baked oats.
• Almond milk: Another type of milk will work well here too. Cow’s milk, oat milk, coconut milk, rice milk, soy milk, etc.
• Egg: The egg helps bind the ingredients add adds lift to the oats for a soft muffin-like texture. For an allergy try a “flax egg” if needed.
• Butter: Coconut oil, avocado oil or regular olive oil are other good options.
• Maple syrup: This is used to sweeten the oats. Honey will work fine too, or sugar plus 1 Tbsp more milk.
• Vanilla extract: This adds a little extra background flavor to the oats. I like to include it with all the different flavors.
• Baking powder: I don’t recommend substitutions for baking powder, this leavening is a critical ingredient to help the baked oats rise.
• Salt: Table salt is needed to keep the oats from tasting flat. Kosher salt or sea salt are fine, just use a heaped 1/8 tsp.
• Cinnamon or other flavorings: See ideas just below.
• Mix-ins: These are optional. See ideas below.

Flavor Variations

Make the base recipe up to the salt as listed. Then add these ingredients based on the flavor you want:

• Blueberry cinnamon: Use 1/2 tsp cinnamon and after blending fold in 1/3 cup fresh or frozen blueberries.
• Chocolate chip nut butter: Use 1/2 tsp cinnamon and stir in 1/4 cup chocolate chips after blending. Drizzle each baked serving with 1 Tbsp nut butter.
• Lemon poppy seed: Use 2 Tbsp maple syrup. Replace cinnamon with 2 tsp lemon juice, 2 tsp fresh lemon zest and after blending stir in 2 tsp poppy seeds.
• Coconut strawberry: Replace cinnamon with 1/2 tsp coconut extract. After blending divide and fold in 1/4 cup chopped strawberries and 1/4 cup shredded coconut in the ramekins.
• Cranberry almond: Replace cinnamon with 1/2 tsp almond extract. After blending divide and fold in 1/4 cup dried cherry flavored Craisins and 3 Tbsp sliced almonds in the ramekins.
• Chocolate: Omit cinnamon, use 2 Tbsp maple syrup, and add 2 Tbsp Dutch cocoa or unsweetened cocoa powder when blending. After blending stir in 1/4 cup chopped dark chocolate.

How to Make Easy Baked Oats

1. Prepare oven and ramekins: Preheat oven to 375 degrees. Spray two 10-ounce ramekins with non-stick cooking spray.
2. Add ingredients to blender: To a high spreed blender add almond milk, maple syrup, vanilla extract, oats, banana, egg, melted butter, baking powder, salt, and cinnamon or other flavoring of choice.
3. Blend to combine: Cover blender and blend mixture on high speed until everything is well combined and oats are finely ground, about 10 to 15 seconds.
4. Pour into dishes: Divide mixture evenly among prepared ramekins. Briskly stir in mix-ins.
5. Bake through: Bake in preheated oven until cooked through when tested with a toothpick in center, about 23 to 30 minutes (wider ramekins will bake near lesser time, taller more narrow will take near greater time).
6. Cool slightly before serving.

Helpful Tips

• Blend just until oats are finely chopped and ingredients are combined so batter isn’t overworked and bakes up dense.
• If desired reserve some of the toppings for sprinkling over the baked oats for a pretty appearance.
• When adding mix-ins stir or fold in gently so batter bakes up fluffy.
• Test top center for doneness as this is the last area to finish cooking. It’s important these are baked through or the texture can be wet and spongy and they’ll deflate quite a bit.
• If you are baking more than one batch at a time you can bake on a baking sheet for easy transferring.
• Wanting to make two flavors from one batch? Just use half the amount of the flavoring option listed and fold it into one individual ramekin.

How to Store Baked Oats

• Baked oats can be stored in the fridge for up to 4 days.
• They can also be frozen for up to 3 months.
• Store in an airtight container.

Frequently Asked Questions:

Can they be made vegan?

• Yes use a “flax egg” as an egg subsistute.
• Then opt for coconut oil in place of butter.

Can they be made without a blender?

• Yes another option would be to use a food processor (press lid down so liquid doesn’t spill out when pulsing).
• Or use this hand mixed method: Use an equal weight oat flour in place of the rolled oats, mash the banana very well using a fork, then mix everything together in a mixing bowl.

Is it okay to use sugar substitutes?

For a lower sugar option you can omit the maple syrup and replace with something like a 2 packets of stevia or other sugar free substitutes. Increase milk by 1 Tbsp for non-liquid sweeteners.

How to make baked oats without banana?

• To make them without a banana try replacing with applesauce.
• Or omit it then use 3/4 cup almond milk and 2 Tbsp butter in the recipe.

More Healthy Breakfast Recipes to Try

• Baked Oatmeal
• Egg Muffins
• Healthy Blueberry Muffins
• Multigrain Porridge
• Oat Flour Pancakes

Print Recipe

Baked Oats (6 Ways)

Nutritious breakfast baked oats! This simple recipe is made with whole grain oats blitzed in a blender with a handful of ingredients, then poured into individual ramekins with mix-ins added then oven baked. It's a muffin-like treat without all the high sugar and fat.

Servings: 2 servings

Prep10 minutes minutes

Cook25 minutes minutes

Ready in: 35 minutes minutes

Ingredients

• 1/3 cup almond milk
• 1 cup (92g) rolled oats
• 1 medium overripe banana
• 1 large egg
• 1 Tbsp (15g) melted butter or coconut oil
• 1 Tbsp real maple syrup (or 2 Tbsp for sweeter option)
• 1 tsp vanilla extract
• 3/4 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp cinnamon, OR other flavoring listed below
• Desired mix-ins (optional) see notes

Instructions

• Preheat oven to 375 degrees. Spray two 10 ounce ramekins (or 12 ounce) with non-stick cooking spray.
• To a high spreed blender add almond milk, vanilla extract, maple syrup, oats, banana, egg, melted butter, baking powder, salt, and cinnamon or other flavoring of choice.
• Cover blender and blend mixture on high speed until everything is well combined and oats are finely ground, about 10 to 15 seconds.
• Divide mixture evenly among prepared ramekins. Briskly stir in mix-ins.
• Bake in preheated oven until cooked through on top center, about 23 to 30 minutes (wider ramekins will bake near lesser time, taller more narrow will take near greater time).
• Cool slightly before serving.

Notes

FOR EACH 2 SERVINGS

• Blueberry cinnamon: Use 1/2 tsp cinnamon and after blending fold in 1/3 cup fresh or frozen blueberries.
• Chocolate chip nut butter: Use 1/2 tsp cinnamon and fold in 1/4 cup chocolate chips. Drizzle each baked serving with 1 Tbsp nut butter.
• Lemon poppy seed: Use 2 Tbsp maple syrup. Replace cinnamon with 2 tsp lemon juice, 2 tsp fresh lemon zest and after blending stir in 2 tsp poppy seeds.
• Coconut strawberry: Replace cinnamon with 1/2 tsp coconut extract. After blending divide and fold in 1/4 cup chopped strawberries and 1/4 cup shredded coconut in the ramekins.
• Cranberry almond: Replace cinnamon with 1/2 tsp almond extract. After blending divide and fold in 1/4 cup dried cherry flavored Craisins and 3 Tbsp sliced almonds in the ramekins.
• Chocolate: Omit cinnamon, use 2 Tbsp maple syrup, and add 2 Tbsp Dutch cocoa or unsweetened cocoa powder when blending. After blending stir in 1/4 cup chopped dark chocolate.
• If you made more than one batch you can bake them on a baking sheet for ease in transferring.
• Mix ins not included in nutrition estimate as these will vary.

Nutrition Facts

Baked Oats (6 Ways)

Amount Per Serving

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 109mg36%

Sodium 293mg13%

Potassium 593mg17%

Carbohydrates 53g18%

Fiber 7g29%

Sugar 14g16%

Protein 10g20%

Vitamin A 362IU7%

Vitamin C 5mg6%

Calcium 178mg18%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Breakfast

Cuisine: American

Keyword: baked oats

Author: Jaclyn