Baked oats are the mug cake of breakfast, and we’re here for it. This no-fail recipe will be come your new go-to breakfast …or after dinner single-serving dessert.
Table of Contents
- This recipe is…
- Why You’ll Love Blended Baked Oats
- Ingredients
- For the Base Recipe
- For an Apple Cinnamon Version
- For a Peanut Butter Chocolate Chip Version
- For a Double Chocolate Version
- For a Blueberry Version
- How to Make
- How to Store Blended Baked Oats
- Frequently Asked Questions
- More Favorite Oat Recipes
- Blended Baked Oats (5 Ways!) Recipe
This recipe is…
Why You’ll Love Blended Baked Oats
Blended oats are just what they sound like, but even better. They’re fluffy, smooth, and these flavor combinations we have here are SO GOOD. Truly, I keep making the chocolate one for dessert because I can’t get enough.
What is blended oatmeal?
Blended oatmeal is, essentially, oatmeal that has been blended before cooking so that, when cooked, it has the texture and consistency of a cake. YEP, you read that right. Blended baked oatmeal is breakfast cake at its (very, very) finest.
What do blended baked oats taste like?
CAKE! No really, I’m not kidding – blended baked oats taste like actual cake. If you ask me, blended oatmeal is actually one of the most genius TikTok trends around. It has literally popularized eating (healthy) cake for breakfast, and I. Am. Here. For. It.
Ingredients
Below, you’ll find ingredients for the basic blended baked oats recipe (don’t shy away from this one – it’s actually just as delicious as the other 4!) AND a recipe for each of the jazzed-up variations.
For the Base Recipe
- ½ cup of old-fashioned rolled oats
- ½ cup of unsweetened applesauce
- 1 egg
- 1 tablespoon of maple syrup
- ¼ teaspoon of baking powder
- Pinch of salt
For an Apple Cinnamon Version
Start with the base recipe, and then add…
- ½ teaspoon of cinnamon – add to the base recipe before blending
- 2 tablespoons of chopped walnuts – add and stir into the base mixture after blending, then add additional chopped nuts to the top of the blended mixture before baking
For a Peanut Butter Chocolate Chip Version
Start with the base recipe, and then add…
- 2 tablespoons of peanut butter – add to the base recipe before blending
- 2 tablespoons of chocolate chips – add and stir into the base mixture after blending, then add additional chocolate chips to the top of the blended mixture before baking
For a Double Chocolate Version
Start with the base recipe, and then add…
- 1 tablespoon of cocoa powder – add to the base recipe before blending
- 2 tablespoons of chocolate chips – add and stir into the base mixture after blending, then add additional chocolate chips to the top of the blended mixture before baking
For a Blueberry Version
Start with the base recipe, and then add…
- ¼ cup of blueberries – add and stir into the base mixture after blending, then add additional blueberries to the top of the blended mixture before baking
How to Make
- Prep – grease an 8-ounce ramekin and the preheat the oven to 350°F.
- Blend together the ingredients – add all of the ingredients to a blender, and blend on high for 1 minute, until smooth.
- Pour into the ramekin & bake – pour the blended oat mixture into the prepared ramekin, and bake for 25 minutes.
- Enjoy!
Notes:
- A small blender like a Nutribullet or Magic Bullet work the best for a single batch and give the smoothest consistency for the oat mixture.
- We found that 25 minutes was the perfect amount of time to keep the mixture super moist and gooey. The toothpick test does not work well with this recipe and is not an indicator of doneness. If you want to bake until a toothpick comes clean, it will take closer to 40 minutes, but we found that the top and inside were very dry.
How to Store Blended Baked Oats
Though these are single-serve portions, if you happen to have leftovers (or if you made a couple of batches meal prep-style), feel free to cover them and store them in an airtight container in the fridge. Stored this way, your blended baked oats will last for up to a week!
Frequently Asked Questions
Stored covered in the refrigerator, your blended oats will last for up to a week.
Good question! We used old-fashioned rolled oats here, but because your blending the oats, any variation should work – steel cut oats may be a little more difficult to blend, but they’ll still do the trick!
You can absolutely use oat flour instead of blending your own oats. This would be especially perfect if you don’t have a small Nutribullet-style blender (we’ve done LOTS of testing and have found that a Nutribullet blender actually works the best to blend the mixture into a really creamy consistency).
We tested and the answer is YES! Yes you can. Just swap that egg for an additional 1/4 cup of applesauce (bringing your total applesauce to 3/4 cup per serving).
We tested this, too! I prepped the batter and poured it into this souper cube mold. Once frozen solid, I popped it out, put it in this square baking dish, and baked it at 350F for 40 minutes. It was perfect!
We also tested this and YES YOU CAN! If you triple the recipe, you will get 12 lovely muffins. Bake them at 350F for 15 minutes.
More Favorite Oat Recipes
Blended Baked Oats (5 Ways!)
Ingredients
For the Base Recipe
- ½ cup old-fashioned rolled oats
- ½ cup unsweetened applesauce
- 1 egg
- 1 tablespoon maple syrup
- ¼ teaspoon baking powder
- Pinch of salt
For an Apple Cinnamon Version
- ½ teaspoon cinnamon
- 2 tablespoons walnuts chopped
For a Peanut Butter Chocolate Chip Version
- 2 tablespoons peanut butter
- 2 tablespoons chocolate chips
For a Double Chocolate Version
- 1 tablespoon cocoa powder
- 2 tablespoons chocolate chips
For a Blueberry Version
- ¼ cup blueberries
Instructions
- Grease an 8-ounce ramekin and the preheat the oven to 350°F.
- Add all of the base recipe ingredients to a blender. A small Nutribullet-style blender works best here.
- (Optional) Add mix-ins to blender. For the Apple Cinnamon version, add the cinnamon. For the Peanut Butter Chocolate Chip version, add the peanut butter. For the Double Chocolate version, add the cocoa powder.
- Blend on high for 1 minute, until smooth.
- (Optional) Stir in the mix-ins. For the Apple Cinnamon version, stir in the walnuts. For the Peanut Butter Chocolate Chip version, stir in the chocolate chips. For the Double Chocolate version, stir in the chocolate chips. For the Blueberry version, stir in the blueberries.
- Pour the blended oat mixture into the prepared ramekin, top with desired toppings, and bake for 25 minutes.
- Enjoy!
Recipe Notes
- The nutrition facts above are for the base recipe.
- A small blender like a Nutribullet or Magic Bullet work the best for a single batch and give the smoothest consistency for the oat mixture.
- We found that 25 minutes was the perfect amount of time to keep the mixture super moist. The toothpick test does not work well with this recipe and is not an indicator of doneness. If you want to bake until a toothpick comes clean, it will take closer to 40 minutes, but we found that the top and inside were very dry.
Nutrition
Hi there! Could I use muffin tins if I wanted to make several at a time?
We just tested this and YES YOU CAN! If you triple the recipe, you will get 12 muffins. Bake them at 350°F for 15 minutes.
These are amazing!! I made it with blueberries!! So good!!
Wahoo! We’re so glad you enjoyed this recipe, Allison!
The second I saw this recipe on insta I knew I had to try it. I made the double chocolate and blueberry and oh my a DELICIOUS party in my mouth!!! My daughter and husband devoured theirs and now they want me to try the peanut butter chocolate chip. Thank you for coming up with a way to make healthy treats without bananas as a base. I 1000% LOVED THIS!
Wahooo! We’re SO glad to hear that, Yadira! Thank you so much for taking the time to share this with us!
I read through the info above and did not see this addressed. Can these be blending the night before, then baked in the morning so they are fresh? Seems like it wouldn’t be a problem, but not sure if it would mess up the consistency??
Blended Baked Oats 5 Ways
Made the peanut butter chocolate chip. Perfect sized serving and incredibly delicious!
Wahoo! So glad to hear that, Elaine!!