Blended Baked Oats Recipe

Blended Baked Oats Recipe

A viral TikTok recipe inspired this recipe for easy breakfast baked oats. It's a simple blended oatmeal recipe made in an individual ramekin or mug that can be scaled up to serve 2, 3, 4, or more.

A 1-cup ramekin or oven-safe mug is a perfect size for these blended baked oats, and there are tons of possible variations. The basic formula is sweetened with a bit of maple syrup or honey along with a banana. The banana sweetens the mixture a bit more, and there isn’t much banana flavor at all. If you prefer baked oats without a banana, you can replace it with 1/4 cup of applesauce or another banana substitute.

The oat mixture is blended to make a smooth batter, so the oatmeal has a cake-like texture. Besides the enjoyment of having cake for breakfast, blended baked oats are whole grain and gluten-free!

A standard-size high-speed blender works well for making 2 or more servings, but for 1 serving, your best bet is a smaller bullet-style blender or immersion blender.

“A tasty breakfast with minimum effort! Recipe has just the right amount of sweetness, I sprinkled cinnamon sugar on top and it was a great additional flavor. I’ll definitely add some cinnamon in the mixture as well next time! Cake-like texture and chocolate chips will make kids love this recipe.” —Tara Omidvar

Blended Baked Oats/tester image A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 1 large egg

  • 3 tablespoons milk, or non-dairy milk

  • 1 tablespoon honey, or maple syrup

  • 1/2 cup rolled oats

  • 1/4 teaspoon baking powder

  • 1 pinch salt

  • 1/4 cup ripe mashed banana

  • 2 tablespoons mini chocolate chips

  • 1/2 teaspoon cinnamon sugar, or demerara sugar, optional

Steps to Make It

  1. Gather the ingredients.

    Blended Baked Oats ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Position a rack in the center of the oven and preheat to 350 F. Spray an 8-ounce ramekin or oven-safe mug with cooking spray.

    Ramekin and cooking spray

    The Spruce Eats / Diana Chistruga

  3. Combine the egg, milk, sweetener, oats, baking powder, salt, and banana in a blender. Alternatively, if using an immersion blender, combine in a bowl. Blend the oat mixture until smooth.

    Egg, milk, sweetener, oats, baking powder, salt, and banana mixture in a blender

    The Spruce Eats / Diana Chistruga

  4. Pour the blended oat mixture into the ramekin or mug and swirl all but about 1 teaspoon of the mini chocolate chips into the batter.

    Blended oat mixture in a bowl

    The Spruce Eats / Diana Chistruga

  5. Top with the remaining 1 teaspoon mini chocolate chips and cinnamon sugar, if using. Bake the blended oats for about 20 to 25 minutes, or until a toothpick inserted into the center comes out with just a few crumbs clinging to it.

    Blended Baked Oats with chocolate chips in a ramekin

    The Spruce Eats / Diana Chistruga

Tips

  • A single-serving blender is the best choice for making one serving.
  • Make sure to spray the ramekin with cooking spray or grease it with oil or butter.
  • The baked oats will be dry if overbaked. Stick to about 20 to 22 minutes for 8-ounce ramekins or about 15 to 17 minutes for 6-ounce ramekins.
  • If you don't have a blender, you may use oat flour to make baked oats. Alternatively, use a food processor to grind rolled oats into a smooth flour. Using oat flour, make the batter with a whisk or electric mixer.

Recipe Variations

  • Chocolate-Chocolate Chip: Add 1 tablespoon of unsweetened cocoa powder to the blender.
  • Blueberry Lemon: Add 1/4 teaspoon of grated lemon zest to the blender. Omit the chocolate chips, stir about 8 to 12 blueberries into the batter in the ramekin, and sprinkle a few more blueberries over the top.
  • Cinnamon Berry: Add 1/2 teaspoon of ground cinnamon to the blender. Omit the chocolate chips and stir a few sliced strawberries or whole blueberries or raspberries into the batter in the ramekin and top with a few more sliced berries. Sprinkle with cinnamon sugar and bake as directed.
  • Pumpkin Pecan: Omit the banana and chocolate chips. Add an extra 1 tablespoon of maple syrup, 1 tablespoon of brown sugar, 1/4 cup of canned pumpkin, 1/4 teaspoon of cinnamon, a dash of nutmeg 1/4 teaspoon of vanilla, and 3 tablespoons of milk. Swirl about 2 tablespoons of finely chopped pecans into the ramekin and top with a teaspoon of chopped pecans and 1/2 teaspoon of cinnamon sugar—bake as directed.
  • With Jam: Swirl 1 to 2 tablespoons of jam or preserves into the batter in the ramekin. Top with mini chocolate chips or berries.
  • Vegan Baked Oats: Use an egg substitute or a flax “egg.” In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Refrigerate the mixture for 15 minutes, add to the blender and proceed with the recipe. Use vegan chocolate chips or a berry or chopped fruit mix-in.
  • To make the baked oats without banana, replace it with about 1/4 cup of applesauce.
  • Some optional topping ideas include toasted coconut, caramel or chocolate sauce, sugar-free syrup or fruit syrup, whipped topping, vanilla or plain yogurt, chopped toasted nuts, or demerara sugar.

How to Store

  • If you make a larger batch and have leftover portions, cover the ramekins and refrigerate them for up to 3 days.
  • Reheat in the microwave for about 1 to 1 1/2 minutes, until hot.

Can I use steel-cut oats in baked oats?

Steel cut oats may be used, but the texture will not be as smooth as with rolled oats.

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