These blended baked oats with banana and chocolate chips make you feel like you’re having cake for breakfast. And they’re so easy! Just pop everything into your blender, bake and enjoy!
When I saw that baked oats were going viral on TikTok I knew it was my time to shine! Baked oatmeal is my jam and I l already have a ton of tasty baked oatmeal recipes here on EBF.
That said, I’ve never made a single-serving baked oatmeal or one that’s blended up, so of course I had to try it!
I tried it this week and whoa, blended oats are delicious and such a fun treat to have for breakfast. They actually remind me of my blender banana pancakes!
Cake or Oatmeal?
These fluffy baked oats make you feel like you’re eating cake for breakfast, but in reality you’re eating a pretty nutrient-rich breakfast made from whole grain oats, an egg and banana.
I’m totally here for it!
Ingredients Needed
As per the usual with my recipes, you only need a few simple ingredients to make blended baked oats! Here’s what you need:
rolled or quick oats – I use Bob’s Red Mill rolled oats. Just be sure to grab gluten-free oats if needed.
almond milk – I use unsweetened almond milk, but any milk will work, dairy-free or not!
banana – make sure it’s a perfectly ripe banana!
egg – I tested this with and without the egg and both versions turned out, the egg-free version just wasn’t as fluffy.
maple syrup – this makes the oatmeal bake a bit sweeter and so tasty. Just be sure to grab pure maple syrup, not the artificial stuff.
peanut butter – I tested this with both peanut butter and almond butter. Both versions were delish.
baking powder
cinnamon
sea salt
chocolate chips – I use Lily’s dark chocolate chips because they are sweetened with stevia and low in sugar.
Substitutions & Notes
Banana – I haven’t tried this recipe without the banana, but I think it would work! You could sub the banana with 1/4 cup applesauce or pumpkin puree. If you make this swap, you may want to add a little extra sweetness.
Maple syrup – You can use any liquid sweetener in place of the maple syrup (honey, coconut nectar, etc) Want to keep it lower sugar? Use stevia or monkfruit maple syrup (which is what I used) or skip the maple syrup all together for no added sugar at all.
Egg – I found that this baked oatmeal held together well with and without the egg. I liked adding it in for extra protein and for the fluff factor, but if you don’t have one on hand or want to keep this vegan or egg-free, you can skip.
Peanut butter – I love the flavor and nutrition that peanut butter adds, but you don’t have to add it! Feel free to swap for your favorite nut or seed butter or skip all together.
How to Make Blender Baked Oats
After I tell you how to make this, you’re going to see why this took TikTok by storm… it’s SO easy!
Blend – Blend all of the ingredients together except the chocolate chips. Stir in chocolate chips after blended.
Bake – Pour batter into a greased ramekin and bake at 350ºF for 25 minutes and enjoy!
Helpful Tips
Use a high powered blender! To get the fully blended, cake-like oatmeal, make sure you’re using a high powered blender. I love my Vitamix!
You can double (or triple!) the recipe. This is a single-serve recipe but you can definitely multiply the ingredients and make multiple servings at once if you’d like!
How do you store it? If this lasts you longer than one serving, I’m impressed! I couldn’t put this down. To store, let cool and then store in an airtight container for up to one week.
What type on baking dish to use? I used an 8 oz mini Le Creuset, but any 8 oz oven-safe dish will work.
Can you make this in microwave? I have a feeling this would work in the microwave, but I haven’t tested it. I would assume you’d need to microwave it for 2-3 minutes, or until an inserted toothpick comes out clean.
Can I use oat flour? When blending the mixture you’re essentially making oat flour so I think it should work just fine. I would use a scant 1/2 cup of oat flour instead of the 1/2 cup oats for this recipe.
These easy blended baked oats make you feel like you’re having cake for breakfast and they’re so easy. Just pop everything into your blender, bake and enjoy!
optional toppings: more peanut butter for drizzling, extra maple syrup and a splash of milk
Instructions
Preheat oven: Preheat oven to 350°F.
Blend: Add all ingredients except for the chocolate chips into a blender and blend until fully combined. Stir in 1-2 Tablespoons of chocolate chips.
Bake: Pour batter into greased baking dish or ramekin. I used an 8 oz mini Le Creuset, but any 8 oz oven-safe dish will work. Top with extra chocolate chips and bake at 350°F for 25 minutes or until an inserted toothpick comes out clean.
Serve: Let cool, top with an extra drizzle of peanut butter, maple syrup and a splash of milk and dive in.
Maple syrup – You can use any liquid sweetener in place of the maple syrup (honey, coconut nectar, etc) Want to keep it lower sugar? Use stevia or monkfruit maple syrup (which is what I used) or skip the maple syrup all together for no added sugar at all.
Egg-free – you can skip the egg if needed!
Peanut butter – Feel free to swap for your favorite nut or seed butter or skip all together.
This was delicious and the first time my baked oats have been perfectly cooked! Gooey in the center and baked on the outside. I added a scoop of whey protein (no flavor) and collagen to amp up the nutrients and it still came out great. I want to try different add-ins next like strawberries, nuts, matcha, etc. Makes a great base for any flavor change up. – Thank you!
Yay! I’m so glad this recipe was a success for you, Cami! It’s such a great way to get creative with flavor change-ups, I agree. Thanks for sharing your review, I really appreciate it.
Oh no! I’m sorry to hear that, Nicole. Did you use an 8-ounce dish or change anything about the recipe? I do know that oven temperatures vary so that could be the issue.
Leave a Comment
Hi, do you know what the calories would be minus the peanut butter and choc chips?
Hi, Beth. I’m not sure, but you can put the ingredients into a calorie counter like My Fitness Pal to find out! Hope that helps.
This was delicious and the first time my baked oats have been perfectly cooked! Gooey in the center and baked on the outside. I added a scoop of whey protein (no flavor) and collagen to amp up the nutrients and it still came out great. I want to try different add-ins next like strawberries, nuts, matcha, etc. Makes a great base for any flavor change up. – Thank you!
Yay! I’m so glad this recipe was a success for you, Cami! It’s such a great way to get creative with flavor change-ups, I agree. Thanks for sharing your review, I really appreciate it.
Hi, could you make it up the night before, pop and fridge, and then bake in the morning? Thanks
Hi, Kim. I haven’t tried it so I’m not sure but I don’t think there would be an issue. Let me know if you try it and how they turn out!
Made more than would fit in the croquette, and took significantly longer to bake.
Oh no! I’m sorry to hear that, Nicole. Did you use an 8-ounce dish or change anything about the recipe? I do know that oven temperatures vary so that could be the issue.
Please could u tell me how much of each ingredients I would need to make a dish that’s 8×8 please, would love to make this today, thank u 😊x
Hi, Susie! Another commenter shared that they quadrupled the recipe and baked it in an 8×8 pan so that’s what I would recommend!