Blended Baked Oats 5 Ways

Looking for more oatmeal recipes? Try protein oatmeal, overnight oats, and brownie baked oatmeal. You’ve probably seen baked oats (aka TikTok oats) all over social media, and for good reason—they turn one of my favorite foods into a healthy breakfast dessert. Let me tell you, the hype is worth every single bite. Baked oats are made by blending oats, bananas, rising agents (eggs or baking powder), milk, flavorings, and add-ins and baking them like a cake… and it tastes like it too. It’s different from baked oatmeal, which is heartier and uses less liquid.

Why I love this recipe

Healthy. Oats make the base of the recipe, and the other ingredients are typically fruit, nut butter, protein, and milk. Diet-friendly. My recipe is naturally vegan, dairy-free, and can be made gluten-free. Make ahead. Prepare a batch of five and enjoy readymade breakfast throughout the week. It’s my favorite meal prep. Hands off. The blender takes care of all the hard work- all you need to do is transfer it to a ramekin and bake it up.

Ingredients Needed

Oats. I prefer using old-fashioned or rolled oats, but quick oats will also work. Want this to be gluten-free? Use certified gluten-free oats. Bananas. You’ll need ripe bananas which keeps the oatmeal moist and also adds sweetnesss. Want to make baked oats without bananas? Swap 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 this particular baked oat recipe doesn’t use eggs. Milk. I used unsweetened almond milk, but any milk works. Peanut butter. I prefer smooth peanut butter as it incorporates well with the rest of the ingredients. The fats help to achieve a soft, rich, and buttery texture. Any nut or seed butter works, like almond butter and tahini. Baking powder and baking soda. Both leavening agents are used for some rise and fluffiness. Vanilla extract. A must for any good oatmeal recipe. Liquid sweetener. Optional, but if you prefer super sweet oats, add some maple syrup or honey. Salt. Just a pinch to bring out the natural sweetness of all the other ingredients.

For the five mix-ins:

Blueberries. Use fresh or frozen blueberries. If using frozen berries, thaw and dry them before adding them to the batter. Chocolate walnut. You’ll need a couple of tablespoons of chocolate chips and chopped walnuts to make this flavor. Chocolate chips. Add a few tablespoons of chocolate chips to make this variation. Double chocolate. If you LOVE chocolate, double down on chocolate by adding cocoa powder and chocolate chips. Peanut butter and jelly. Use equal proportions of peanut butter and jelly to make this classic combo.

How to make baked oats

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter. Blend oats, baking powder, baking soda, apple cider vinegar, peanut butter, almond milk, and vanilla extract in a high-speed blender until smooth. Step 2- Portion the batter. After resting the batter for 5 minutes, transfer it to a greased ramekin. Step 3- Bake. Add your mix-ins of choice and bake for 12-15 minutes, until puffed up.

Recipe tips and variations

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 add a few sprinkles of raw 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. Make muffins or cupcakes. Instead of baking in ramekins, make these oats in muffin tins or cupcake molds. Top with fresh fruits or frost them for an indulgent snack! Add fun mix-ins. Cranberries, raisins, Greek yogurt, and Make protein baked oats. Add 1/4 cup of your favorite protein powder (I love vanilla casein) and an extra 1/2 cup of milk to pack in 30 grams of protein to each serving.

Storage instructions

To store. If you plan to eat it the same day, keep it covered at room temperature. But if you intend to enjoy it over a few days, I recommend keeping them in air-tight containers in the fridge. 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. To freeze. These baked oats also freeze well. Once cooled, remove them from the ramekins, wrap them individually, and freeze them for up to two months. To reheat. Let the baked oats thaw overnight in the refrigerator. Heat in the microwave for a few seconds, or enjoy it cold.