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You want breakfast that feels like dessert but performs like a protein shake? This is it. Blended Baked Oats gives you a cake-like slice with the clean macros of a gym rat’s meal prep.
No weird powders, no dry-as-sawdust muffins—just silky-smooth batter that bakes into a fluffy, tender square. Make it once and you’ll realize you’ve been settling for boring oatmeal your whole life. Your spoon deserves better.
Why This Recipe Works
Oats are amazing, but whole oats can bake up dense.
Blending them turns rolled oats into oat flour, which traps air and bakes soft, almost like a snack cake. The egg (or flax egg) adds structure, while banana or applesauce brings moisture and natural sweetness without a sugar crash. A splash of milk smooths the batter; baking powder lifts it.
In short, this is a stealthy cake disguised as breakfast—no frosting required.
What Goes Into This Recipe – Ingredients
- 1 cup rolled oats (old-fashioned; not steel-cut)
- 1 medium ripe banana (or 1/2 cup unsweetened applesauce)
- 1 large egg (or 1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes)
- 1/2 cup milk (dairy or unsweetened almond/oat milk)
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- Optional mix-ins: 2 tablespoons chocolate chips, berries, chopped nuts, or 1 tablespoon cocoa powder
- Optional spices: 1/2 teaspoon cinnamon or pumpkin pie spice
How to Make Blended Baked Oats – Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Lightly grease a ramekin (10–12 oz), two small ramekins, or an 8×8 pan for a larger batch.
- Blend dry to fine: Add oats to a high-speed blender. Pulse until they look like flour—no big flakes.
- Add the wet team: Toss in banana, egg, milk, sweetener, vanilla, salt, and baking powder.Blend 20–30 seconds until silky and slightly airy.
- Fold in fun: Stir in chocolate chips, berries, or nuts. Don’t blend them unless you like chocolate-tinted batter (no judgment).
- Pour and level: Fill your baking dish about 3/4 full. The batter should be pourable but not watery.
- Bake: Ramekin: 20–25 minutes. 8×8 pan: 22–28 minutes.It’s done when the top is set and a toothpick comes out mostly clean with a few moist crumbs.
- Rest and serve: Let it cool 5 minutes. Top with yogurt, nut butter, or a drizzle of maple. Try not to inhale it in one breath.
Preservation Guide
- Refrigerate: Store slices in an airtight container for 3–4 days.Reheat in the microwave 20–30 seconds or air fryer 2–3 minutes at 300°F for a crisp edge.
- Freeze: Wrap individual squares and freeze up to 2 months. Thaw overnight in the fridge or reheat from frozen 60–90 seconds in the microwave.
- Meal prep tip: Bake in a muffin tin for grab-and-go portions. Shorten bake time to 14–18 minutes.
Why This is Good for You
Steady energy: Oats are rich in complex carbs and beta-glucan fiber, keeping you full and steady—no 10 a.m. snack panic.
Banana or applesauce adds potassium and natural sweetness. The egg boosts protein and nutrients like choline; plant milk keeps it light if that’s your vibe. Choose add-ins wisely—nuts for healthy fats, berries for antioxidants, or cocoa for polyphenols and joy.
Don’t Make These Errors
- Skipping the blend: Whole oats won’t bake up cake-like.That’s oatmeal casserole, and we’re not doing that today.
- Overbaking: Dry, crumbly baked oats are a crime. Pull them when the center is just set.
- Too much liquid: A soupy batter won’t rise. If your banana is huge, reduce milk by 1–2 tablespoons.
- Forgetting salt: A pinch of salt makes the sweetness pop and the chocolate taste chocolatier.Science, but delicious.
- Using steel-cut oats: They won’t blend fine enough and will stay gritty. Rolled or quick oats only.
Variations You Can Try
- Chocolate Lava: Add 1 tablespoon cocoa powder and tuck a square of dark chocolate in the center before baking.
- PB&J: Swirl 1 tablespoon peanut butter and 1 tablespoon berry jam into the batter. Sprinkle with crushed peanuts.
- Blueberry Muffin: Add 1/2 cup fresh or frozen blueberries and 1/2 teaspoon lemon zest.Finish with a pinch of coarse sugar, IMO a power move.
- Carrot Cake: Fold in 1/3 cup finely grated carrot, 1/4 teaspoon cinnamon, a pinch of nutmeg, and 2 tablespoons raisins.
- Banana Bread: Use an extra-ripe banana, add 1/2 teaspoon cinnamon, and toss in walnuts. Serve with a pat of butter—chef’s kiss.
- Mocha Protein: Add 1 teaspoon instant espresso and 1 scoop chocolate protein powder; reduce oats to 3/4 cup and add 2–3 tablespoons extra milk.
Blended Baked Oats Recipe
Equipment
- Blender
- Oven
- Ramekin
Ingredients
Main Batter
- 1 cup rolled oats old-fashioned; not steel-cut
- 1 medium ripe banana or 1/2 cup unsweetened applesauce
- 1 large egg or 1 tbsp flax + 3 tbsp water (rested 10 mins)
- 1/2 cup milk dairy or unsweetened almond/oat milk
- 2-3 tbsp maple syrup or honey adjust to taste
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Optional Mix-ins
- 2 tbsp chocolate chips, berries, or chopped nuts optional
- 1 tbsp cocoa powder optional
- 1/2 tsp cinnamon or pumpkin pie spice optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a ramekin or baking dish.
- Add rolled oats to a blender and pulse until finely ground like flour.
- Add banana, egg, milk, sweetener, vanilla, salt, and baking powder to the blender. Blend for 20–30 seconds until smooth and slightly airy.
- Fold in any optional mix-ins (chocolate chips, berries, nuts) gently by hand.
- Pour batter into prepared dish, filling about 3/4 full.
- Bake for 20–25 minutes (ramekin) or 22–28 minutes (8×8 pan) until top is set and a toothpick comes out mostly clean.
- Let cool for 5 minutes. Top with yogurt, nut butter, or maple syrup as desired.
Notes
FAQ
Can I make this without a blender?
You can use store-bought oat flour and whisk by hand. Texture will still be great—just whisk well to aerate.
A food processor also works in a pinch.
Is it actually like cake?
Yes—more like a tender snack cake than a muffin. It isn’t frosted birthday cake sweet, but the crumb is soft, moist, and sliceable.
How do I make it vegan?
Use a flax egg, plant milk, and maple syrup. Add 1 tablespoon nut butter or 2 tablespoons dairy-free yogurt for extra moisture and structure.
Gluten-free friendly?
Absolutely.
Use certified gluten-free oats. Everything else here is naturally gluten-free—just check add-ins like chocolate chips.
Can I bake it in the microwave?
Yes. Microwave in a greased mug or ramekin for 90–120 seconds, checking at 70 seconds.
The oven gives better texture, but this is clutch when hangry.
What if I don’t like banana?
Use 1/2 cup unsweetened applesauce or 1/2 cup Greek yogurt plus an extra tablespoon of sweetener. Add cinnamon or vanilla to boost flavor.
Why didn’t mine rise?
Common culprits: old baking powder, overmixing after adding mix-ins, too much liquid, or a cold oven. Blend briefly and bake promptly.
How can I boost protein?
Stir in 1/2 cup Greek yogurt in place of part of the milk, or add a half scoop protein powder and a touch more milk.
Topping with Greek yogurt or nut butter also helps.
The Bottom Line
Blended Baked Oats turns pantry basics into a legit, cake-adjacent breakfast you’ll crave. It’s quick, customizable, and nutritionally solid without tasting “healthy.” Blend, bake, and eat like someone who figured out breakfast hacks the rest of us are still Googling. FYI: making a double batch is not extra—it’s efficient.
Your future self will send a thank-you note.
