Baked Oats Ideas

This yummy baked oats recipe is the perfect healthy breakfast. Oats can be made in so many different ways beautifully. They’re a great, filling breakfast to start your day. Because baked oats are so versatile, you can customize endlessly. For this post, I’ve shown you four different flavor variations. You’ll learn how to make high-protein baked oats easily.

❤️ Why You’ll Love These Baked Oats

• Hearty: This baked oats recipe is filling and protein-packed.
• Versatile: Make four flavor variations or experiment further with swaps.
• Customizable: Easily make them vegan, high-protein, or dairy-free.

🍲 Ingredients

Rolled Oats – Rolled oats are loaded with protein, providing 7 grams per serving. Additionally, they contain 20% of your daily fiber. Quick-cooking varieties work great for faster breakfast preparation. Because oats are whole grains, they support heart health beautifully.

Bananas – Bananas are incredibly versatile in many recipes. They’re rich in nutrients and support digestive health. Additionally, bananas are rich in antioxidants that help fight inflammation. So this baked oats recipe becomes naturally sweet and nutritious.

👩‍🍳 How to Make Baked Oats

🗒 Tips and Tricks

• Blending: Blend oats until smooth for cake-like crumb texture. Don’t skip blending—it creates the signature texture. Blended baked oats taste softer and more cake-like.
• Coconut Oil: If you don’t have coconut oil, use cooking spray. Any neutral oil works for greasing ramekins. Coconut oil adds subtle flavor and boosts energy levels.
• Bake Time Precision: Bake at 350°F for 22-25 minutes exactly. The baked oats should be golden and set. Overbaking creates dry texture so watch carefully. Rest for 5 minutes after baking for best texture.
• Protein Boost: Add 1-2 scoops protein powder to base recipe. Mix in with dry ingredients before blending. This creates high protein baked oats for fitness goals.
• Vegan Option: Use a flax egg instead of regular egg. Mix 1 tablespoon ground flax with 3 tablespoons water. Let sit 5 minutes before adding to blender.
• Pan Alternatives: Use an 8×8 baking dish instead of ramekins. Divide batter and bake in sections if desired. Bake for 25-30 minutes total for larger pan.
• Bake From Frozen: Prepare batter and freeze in ramekins. Bake from frozen, adding 5-10 minutes to time. This works great for meal prep ahead of time.

🗒 Substitutions

• Base Flavors: Make plain banana, chocolate, or PB&J versions. Try berry-lemon, cinnamon roll, or carrot cake flavors—experiment with whatever flavors you enjoy most.
• Liquid: Use almond milk, oat milk, or coconut milk. Dairy milk works perfectly if you prefer. Each option creates slightly different texture variations.
• Sweetener: Use honey, maple syrup, or agave instead. Dates blended in create a natural sweetness. Adjust the amount based on fruit ripeness in the recipe.
• Binder: Replace egg with flax egg or applesauce. Use three tablespoons of Greek yogurt for tanginess. Each swap creates a slightly different crumb structure.
• Oats: Use Bob’s Red Mill quick-cooking oats as specified. Or use old-fashioned rolled oats for texture. Ensure oats are gluten-free if needed.
• High-Protein: Add 1-2 scoops vanilla or chocolate protein powder. This makes high-protein baked oats for fitness. Mix with dry ingredients before blending smoothly.

🍽️ Best served with

• How to Make Overnight Oats
• Fresh Fruit Salad
• Savory Breakfast Bowl
• Egg Breakfast Skillet

👝 How to Store Leftovers

Store leftovers in the fridge in an airtight container. These will last up to 4 days. Baked oats stay moist when properly covered. Heat up when you’re ready to eat. Microwave for 1-2 minutes or reheat on the stovetop.

To reheat, warm in a 300°F oven for 8-10 minutes. This gently warms without drying them out. Or microwave individual ramekins for 30-60 seconds. Both methods work equally well for reheating.

Freezing: Freeze baked oats in portions for up to 2 months. Let thaw in fridge overnight before reheating. Or bake from frozen batter, adding 5-10 extra minutes. This meal-prep method saves time on busy mornings.

🤔 Common Questions

Baked Oats (4 Flavors, Cake-Like Texture) 🥣

5 from 1 vote

🥣 Forget basic oatmeal, these blended baked oats are cake-like magic! Four flavors, high-protein option & ready in 30 minutes. Game changer!

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Vegetarian

Cuisine Vegetarian, Dairy-Free, Gluten-Free, Baked Goods

Servings 3

Calories 432 kcal

Ingredients

  

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• 1 1/2 cup Bob’s Red Mill Quick Oats
• 3 medium-sized bananas
• 3 eggs room temperature
• 2 1/2 tbsp. maple syrup
• 3 tsp baking powder
• 1 tsp sea salt
• 1 tbsp. coconut oil melted
• 1 tbsp. cacao powder
• 1 tbsp. peanut butter crunchy or smooth

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Instructions

 

• Preheat the oven to 350F and brush three oven-safe ramekins with coconut oil.
• To a blender, add all the ingredients apart from the cacao and peanut butter. Blend till smooth and cake batter texture is achieved.
• Pour 1/3 of the batter into a pre-greased ramekin.
• To the batter in the blender, add the cacao and blend till smooth.
• Pour 1/2 of the batter into another pre-greased ramekin.
• To the batter in the blender, add the peanut butter and blend till smooth.
• Pour the remaining batter into another pre-greased ramekin.
• Bake for 22 minutes or until golden.

Notes

If you don’t want each baked oats to taste different then simply follow these instructions.  For plain Banana Baked Oats, do not add cacao or peanut butter.  For Banana Cacao Baked Oats, add 2 tbsp. cacao (including the banana batter) to the blender (for 3 ramekins). For the Banana Cacao Peanut Butter Baked Oats, add the 2 tbsp of cacao and 2 tbsp. of peanut butter (including the banana batter) to the blender (for 3 ramekins).

If you don’t have coconut oil, use a cooking oil spray to pre-grease the ramekins.

Nutrition

Serving: 3 | Calories: 432kcal | Carbohydrates: 10.4g | Protein: 14.3g | Fat: 19.2g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1g | Cholesterol: 186mg | Sodium: 846.2mg | Fiber: 2g | Sugar: 2.2g

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