Blended Baked Oats Recipe
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.
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
To store, refrigerate in an airtight container for 3–4 days or freeze wrapped squares for up to 2 months. Reheat in microwave or air fryer before serving.
Nutrition
Calories: 350kcalCarbohydrates: 48gProtein: 10gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 230mgPotassium: 380mgFiber: 5gSugar: 10gVitamin A: 70IUVitamin C: 4mgCalcium: 120mgIron: 2.5mg
Tried this recipe?Let us know how it was!