Like Cake for Breakfast But Good for You

Baked oats went viral online a couple years back, but it’s so good that it should be a staple, not a trend. Not only easy to make and delicious, it’s also high in fibre (which we probably all need more of) and low in added sugar. There’s very little to do here: simply blend, bake, and serve.

You might have seen a lot of references to baked oats being like cake, and it kind of is, if you like whole grain cakes (I do). Minimally sweetened versions like this one are probably more similar to muffins but with a higher egg ratio than usual for a muffin. Either way if you want oatmeal but don’t necessarily love the texture of oats, this is ideal for you. The ingredients are similar to baked oatmeal but the method is very different.

For this recipe you blend all of the ingredients before pouring into greased ramekins and baking. They rise a lot in the oven and then fall a little bit when they come out, but the texture remains nice and light. A standing blender or immersion blender can be used and I discuss both below.

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Ingredients You’ll Need and Why

You probably have all of this in your house already, and there are some easy substitutions that can be made if you don’t. These are my notes from recipe testing, and you can find the full recipe card below with complete measurements and instructions.

• Oats: rolled oats are best here but quick-cook will work in a pinch. Steel-cut oats aren’t appropriate for this recipe. Be sure to use certified gluten-free oats if needed.
• Egg: this is what gives most of the lift to the oats and makes the texture so light without falling apart. It adds structure. Don’t leave it out.
• Banana: use a ripe banana for the best flavour. It adds sweetness and volume to the batter.
• Honey: a little honey adds sweetness and moisture. You can use maple syrup or sugar if preferred.
• Oil: I did try omitting the oil and the oats were claggy and stuck to the ramekin. It makes a big difference and I don’t recommend omitting it. You can use butter if preferred, or a liquid oil like olive oil.
• Vanilla: a little vanilla adds flavour and sweetness. If you don’t have vanilla you could use cinnamon or another spice instead.
• Baking powder: this is the leavening agent in addition to the egg. Don’t use baking soda.
• Add-ins: I have several more baked oat recipes coming down the line with several variations (baked oats without banana, chocolate baked oats, pumpkin baked oats, and more) but for this recipe I would stick to the base recipe and change what you’re putting on top. Instead of berries try mini chocolate chips, finely diced apple, sunflower seeds or chopped almonds, and so on.

How to Make Blended Baked Oats

I’ve made this recipe and the other variations I’ve been testing dozens of times now, partly to get the amounts perfect but also just because we like it so much. Sometimes I can’t stand eating a bowl of porridge but I can have this any time of day – it really is like a muffin or whole grain cake.

Step 1: add all of the ingredients but the add-ins to a blender (or blending container if using an immersion blender). Mix on low speed to start if using a standing blender, and increase to high as it starts to mix.

Step 2: blend until very smooth. The oats won’t break down completely and will be the texture of whole wheat flour when mixed. The batter will be too thick to pour out entirely and you’ll need a spatula or spoon to scrape it from the mixer.

Step 3: pour into greased ramekins, trying to divide the batter evenly between the two containers (see recipe notes for baking in one large ramekin). Add berries or other add-ins if using.

Step 4: bake for about 20 minutes. They’ll rise a lot in the oven and then fall slightly when they cool. I always serve as-is but if you’d like something sweeter and a bit like a baked pancake, you can top with maple syrup to serve.

Expert Tips for the Best Baked Oats

• Use any blender: this can be made with a standing blender, bullet blender, or immersion blender. My personal preference is for an immersion blender because I feel that the batter is easier to get out of a blending container (no bumps in the glass). Because it’s a small amount, it can be a bit annoying in a standing blender, and you’ll probably need to scrape down the sides. No matter how you mix it, you’ll need a spatula or spoon to scrape out all of the batter.
• Multiply the recipe: this makes enough for two smaller servings, but the recipe can be increased to suit your needs. If you hover (desktop) or tap (mobile) on the pink number beside ‘servings’ in the recipe card, you can slide the scale there to automatically adjust amounts. This only works for the gram measurements so keep that in mind! The baking time will stay the same and you’ll just need more ramekins.
• Use a toaster oven: it’s a bit silly to use a full-sized oven for two servings of baked oats, especially if you have a huge North American oven. A toaster oven works just as well and needs a lot less energy for this recipe, so if you have one, great!
• Make it in the microwave: instead of baking, pour the mixture into microwave-safe ramekins and microwave for about 90 seconds. Leave enough space in the ramekins for the oats to double in size. The texture isn’t nearly as good in the microwave but it is faster.
• It might bake unevenly: not spreading out any add-ins or using some that are too heavy can result in the batter baking unevenly or not rising as much as pictured.