These TikTok Baked Oats are just like eating cake for breakfast. So easy to make with just a handful of healthy ingredients – and I’m giving you 6 flavor variations we love!
This is a very simple recipe, you only need six ingredients to make it. But the possibilities are endless! You can make a single serving, or feed a family (I’m definitely feeding a family! works very well and you can easily scale up the recipe).
TikTok Baked Oats
I am an oatmeal lover. Give me overnight oats during summer, steaming hot apple oatmeal during fall and definitely lots and lots of baked oatmeal whenever I want it.
But blending oats to turn them into, well, an oatmeal breakfast cake? I never would have had the idea, if it wasn’t for… another TikTok food viral. Wow, do I think 95% of TikTok is very mediocre. Between these baked oats and the baked feta pasta, though? At least some delicious things have come of it ?
These bake nicely in ramekins or a muffin pan for individual servings, but you can just as well bake a larger batch in a casserole dish.
But most of all: Yes, blended baked oats are very similar to small cakes or muffins in taste and texture!
Unlike regular baked oats that stay somewhat flat, these puff up and bake up huge. No sogginess whatsoever. Just fluffy cake texture. With only blended oats as the “flour”! But see for yourself:
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Please note, above are the ingredient amounts per serving. You can scale up the recipe to feed as many people as you need it to feed! Just use one banana, one egg, etc. per person.
Ingredient notes
- Oats: It doesn’t matter if you use quick oats or rolled oats. Since they are getting blended, you can use either. Steel cut oats will unfortunately not work, as they don’t blend down as finely as rolled types of oats.
- Banana: If you don’t want to use banana, replace it with ¼ cup to ½ cup of your favorite milk. I will say this though: I cannot taste the banana in these. Bananas are not my favorite (I do mostly like them cooked or baked) and I can taste them in everything, but I cannot taste them in these baked oats. And neither can my banana-hating child. She still thinks I make her baked oats without banana, but I actually don’t ??
- Honey: You can replace the honey with maple syrup or agave, not problem. If you want to use sugar in place of the honey, add 1-2 tablespoons of milk to the ingredients to make up for the liquid in honey.
- Egg: I hear you can make these vegan with a flax egg, but don’t quote me on this because I have not personally tried it. From what I’ve seen/from experience, baked oats made with a flax egg will bake up less big and fluffy, because the egg does provide a portion of the rise in this recipe. Should still come out delicious though!
How to make blended Baked Oats
An easy-peasy recipe! Just throw everything into your blender (except for toppings/mix-ins!) and blend until smooth.
Editing the post to add this: Letting the blended batter sit for 5-10 minutes lets the oats soak up the liquid better and makes for a fluffier little oat cake in the end!
Divide between ramekins/add flavors and bake!
If you’re making all the same flavor, I actually recommend to add your mix-ins before dividing the batter between individual ramekins or muffin cups. If you’re making all a different flavor, divide the batter first and then add your flavorings. Easy peasy!
Flavor variations
Now let’s get to all of the fun flavor variations I want to share!
Here are my favorites:
For the raspberry almond baked oats, I stir in raspberries and sliced almonds. Then top with more almonds, a sprinkling of coarse sugar and some shaved chocolate (the chocolate is optional, but also not optional).
For the blueberry lemon baked oats, I stir blueberries and lemon zest into the batter. I top with 4-5 more blueberries and sprinkle with some coarse sugar for sparkly looks. A word of caution: I only like this flavor hot out of the oven. Once it’s cooled down, the oats and lemon zest do some weird thing where it tastes strange after a while. Hot it’s super lemony, though!
These are my kids’ favorite:
For the carrot cake baked oats, I stir finely grated carrot, pecans and ground cinnamon into the batter. I added a marzipan carrot on top on a whim for the photos, and my oldest child loved it ? You could also drizzle on some icing in the end or add some cream cheese frosting. I sometimes do Greek Yogurt with a little maple syrup stirred in, which is nice for breakfast!
For the chocolate chip baked oats, I use miniature chocolate chips in the batter. Top with a slice of banana and some chopped chocolate for looks. Totally not necessary, but a nice touch.
And my husband’s faves:
For the chocolate zucchini baked oats, I stir cocoa powder and finely shredded/squeezed zucchini into the batter. Getting the cocoa powder stirred in takes some effort, especially if stirring it into a single serving in a ramekin. But it totally works. If you have a sweet tooth, I recommend adding an extra tablespoon of honey or maple syrup with this flavor. I also sprinkle on some chocolate for a special touch.
Finally, for the peanut butter & jelly baked oats, I remove a scoop of batter, add peanut butter/jelly, then top with the scoop of batter I removed. I top these with a sprinkling of oats and sugar, and I added half a strawberry for the photos. Looked nice and the husband loved it!
Recipe tips
- I recommend using a strong blender for this recipe. You can absolutely use a strong immersion blender if you’re making a larger batch, an individual batch may not have enough volume to blend up nicely.
- Do not worry about overmixing this batter, due to the lack of gluten, it’s fine to thoroughly mix and to also stir in the mix-ins very well.
- Do not overbake – baked oats come out DRY if you bake them too long. 20 minutes for an 8oz/240ml ramekin should be enough. 15mins for a 6oz/180ml ramekin.
- If you are using a larger baking dish instead of making individual servings, you will need to increase the baking time. I recommend making 6 servings for a 7×11 inch baking dish, 4 servings for an 8×8 inch pan. An 8×8 inch pan should bake in around 30-35 minutes, a 7×11 dish in 35-40 minutes. I still strongly recommend to regularly check on your baked oats, as your specific oven and the specific dish you are using can change the baking time considerably!
Storage tips
These definitely taste best hot/warm out of the oven! And I try to never have leftovers of the blueberry/lemon flavor, as the lemon zest tastes strange once cooled for some reason.
The other flavors keep well wrapped at room temperature for a day. I recommend eating leftovers cold, as they tend to dry out when reheated.
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
TikTok Baked Oats
Recipe details
Ingredients
- ½ cup rolled oats
- 1 ripe banana medium-large size
- 1 large egg
- 1 tablespoon honey or maple syrup or more to taste
- ½ teaspoon baking powder
- 1 pinch salt
Instructions
- Heat oven to 350°F (175°C). Grease an 8-oz (250ml) capacity ramekin or spray with cooking spray.
- Place all ingredients in the blender and blend until smooth.
- Transfer to prepared ramekin, add your favorite toppings/mix-ins (see notes) and bake for 20 minutes, until puffed up and cooked through.
- Serve hot.
Notes
Flavor variations:
Blueberry Lemon: Stir 12 blueberries and ¼ teaspoon grated lemon zest into the blended batter in the ramekin. Top with 4-5 more blueberries and sprinkle with 1 teaspoon coarse brown sugar, then bake. Raspberry Almond: Stir 6 raspberries and 1 teaspoon sliced almonds into the batter in the ramekin. Top with more sliced almonds, a couple of raspberries, ½ teaspoon granulated sugar and (optionally) some chopped dark chocolate, then bake. Carrot Cake: Stir ¼ cup finely grated carrot, ¼ teaspoon cinnamon and 2 tablespoons chopped pecans into the blended batter in the ramekin. I topped with a marzipan carrot, but you can also sprinkle on chopped pecans before baking. Or drizzle with cream cheese frosting after baking. Chocolate chip: Stir 2 tablespoons miniature chocolate chips (or more!) into the blended batter in the ramekin. I topped with a slice of banana and some chopped dark chocolate before baking – optional, but definitely pretty and delicious! Chocolate zucchini: Stir ¼ cup finely shredded and squeezed zucchini and 1 tablespoon unsweetened cocoa powder into the batter in the ramekin. Add an extra tablespoon of maple syrup or honey if you have a sweet tooth. Top with chopped dark chocolate, then bake. Peanut Butter and Jelly: Remove a scoop of batter from the middle of the ramekin. Fill with 1 tablespoon peanut butter and 1 tablespoon strawberry jelly. Place the removed scoop of batter on top. I sprinkled on some oats, coarse sugar and topped with half a strawberry before baking.Ingredient notes
- Oats: It doesn’t matter if you use quick oats or rolled oats. Since they are getting blended, you can use either. Steel cut oats will unfortunately not work, as they don’t blend down as finely as rolled types of oats.
- Banana: If you don’t want to use banana, replace it with ¼ cup to ½ cup of your favorite milk. I will say this though: I cannot taste the banana in these. Bananas are not my favorite (I do mostly like them cooked or baked) and I can taste them in everything, but I cannot taste them in these baked oats. And neither can my banana-hating child. She still thinks I make her baked oats without banana, but I actually don’t ??
- Honey: You can replace the honey with maple syrup or agave, not problem. If you want to use sugar in place of the honey, add 1-2 tablespoons of milk to the ingredients to make up for the liquid in honey.
- Egg: I hear you can make these vegan with a flax egg, but don’t quote me on this because I have not personally tried it. From what I’ve seen/from experience, baked oats made with a flax egg will bake up less big and fluffy, because the egg does provide a portion of the rise in this recipe. Should still come out delicious though!
Recipe tips
- I recommend using a strong blender for this recipe. You can absolutely use a strong immersion blender if you’re making a larger batch, an individual batch may not have enough volume to blend up nicely.
- Do not worry about overmixing this batter, due to the lack of gluten, it’s fine to thoroughly mix and to also stir in the mix-ins very well.
- Letting the blended batter sit for 5-10 minutes before baking lets the oats soak up the liquid better and makes for a fluffier little oat cake in the end! It’s not mandatory though and they come out delicious without letting the mixture sit, too.
- Do not overbake – baked oats come out DRY if you bake them too long. 20 minutes for an 8oz/240ml ramekin should be enough. 15mins for a 6oz/180ml ramekin.
- If you are using a larger baking dish instead of making individual servings, you will need to increase the baking time. I recommend making 6 servings for a 7×11 inch baking dish, 4 servings for an 8×8 inch pan. An 8×8 inch pan should bake in around 30-35 minutes, a 7×11 dish in 35-40 minutes. I still strongly recommend to regularly check on your baked oats, as your specific oven and the specific dish you are using can change the baking time considerably!
Adrienne says
I made these today with blueberry, but swapped the lemon for cinnamon. It was delicious! I portioned into a muffin tin and they popped out easily for individual little cakes. Such an easy way to change up breakfast. I’ll definitely be making these again!!
Bobbie Swift says
Have made these several times and really like them.
Once we substituted homemade unsweetened applesauce for the banana and stirred in diced apple and topped with chopped nuts and sprinkled on coarse sugar. They were good but when I make again, will add a little apple pie spice to ramp up the flavor.
Thinking about trying pumpkin purée instead of banana and adding chopped pecans and a little pumpkin pie spice
Louise says
just stumbled across this recipe. so excited to try it. do you think i could cook them in the airfryer? going to give it a go anyways. lol
Nora says
Louise, I think… that should work? I bake in my air fryer all the time, no issues. But I have not tried baked oats so far, so I can’t give you a 100% guarantee.
Leslie Stroud says
These are awesome. I made a chocolate chip one and it was perfect! I’ve already sent the recipe to my daughter. I might try making one in the microwave for a quicker version on mornings I’m pressed for time. Thanks!
Nora says
I’m glad you liked the recipe, Leslie!
Heather says
Wow these are amazing! I’ve never been a big oatmeal fan because of the texture. These are like cake and I love the endless possibilities!
Marie says
Just made this recipe and it’s a keeper!?
Nora says
Agreed ? thanks for your review, Marie!
Sabrina says
I am excited to try these as I am looking for yummy healthy snacks for late pregnancy and breastfeeding. Do you have a suggested temperature and cooking time for a muffin tin?
Nora says
Sabrina, a standard muffin pan holds about 1/3 – 1/2 cup, so I would stick to the same baking temperature and start checking after 12 minutes. You’ll want them to reach an internal temperature of 210°F to be fully done. Hope this helps!
Maggie says
Just made these with chocolate chips….tastes like dessert for breakfast!!
Nora says
I absolutely agree, Maggie!
Mel says
These look amazing! Do you know if they can be frozen and reheated?
Nora says
I know some readers have frozen them, then reheated in the microwave. Seems to work OK, but I have never tried it myself so I can’t say with 100% certainty!
Abby says
SO GOOD!! I made blueberry and chocolate chip ones and they were amazing!! Thank you for the recipe
Nora says
I’m so glad, Abby!
Becca says
Love this. I have tried the pb&j one, the zucchini chocolate one, and am currently eating the blueberry and lemon one. The nut butter one is my fave so far! I blend a bit into the batter as well, and do 1:45 in the microwave, then scoop out the middle, put a bit more nut butter and jam and put the scooping back on top of the hole then do 15-20 more seconds. It’s perfect and so filling.
Nora says
I’m so glad, Becca!
Tylah says
Would I be able to prepare a few servings of batter and store it in the fridge for a few days to save time in the morning? Love the recipe!
Nora says
Tylah, I think I would rather just bake them ahead and store the baked oats in the fridge to keep them fresh. Hope this helps!
Becca says
I have made a few of these now using the microwave. I have done the chocolate zucchini (made a double batch with one banana and some oat milk, and maple syrup for sweetness) and this morning I did the pb&j one. I added some wowbutter to the batter, and baked 1.5 minutes. I scooped out the middle, added more wowbutter and raspberry jam then put the scooped batter back on top. 15 more seconds to warm it up, and it was delish!! Added a tbsp of ground flax to both of them (and around 1-2 tbsp oat milk to balance it).
Nora says
I’m so glad, Becca!
Hannah says
Lovely baked oats which taste just like cake! I replaced the honey with milk as was serving little people. Will be making again for sure!
Nora says
I’m so glad, Hannah!
Kaylee says
I made this with a flax egg and just mixed it by hand using quick oats. It came out so delicious that I’m now making it for the 2nd night in a row! Thanks for the amazing, easy, healthy dessert recipes!
Nora says
I’m so glad, Kaylee!
Jackie says
Amazing
Nora says
I’m so glad, Jackie!
Lauren Krum says
I made these on a whim after a couple weeks of feeling aimless and uninspired about breakfast. They are so easy and so good! I have a slight banana allergy so I’m going to try them with milk next time. I made the pb&j ones and improvised a brown sugar and pecan one. I used a silicone muffin tray and they came out nicely. Thank you!
Nora says
I’m so glad, Lauren! And now I want to try a brown sugar pecan version – that sounds amazing.
Sonni says
Had the most success with banana choc chip variety-compared to 3 other recipes for baked oats, yours came out the best?
Thank you! Husband liked too even though he hates oatmeal
Nora says
I’m so glad, Sonni!