The Best Blended Baked Oats – 5 Ways!

at a glance
Prep Time 10 minutes
Cook Time 25 minutes
Servings 1 Serving
5 — Votes 3 votes

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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.

Top down view of 5 different baked, blended oats on a grey surface with a grey linen draped to the side and two silver spoons with wooden handles in the corner. There is also a small, white measuring cup of oats to the top.

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 for Blended Baked Oats

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.

Baked blended oats ingredients on a grey and white marble surface.

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 Blender Baked Oats

Blended oats mixture in a nutribullet.
Blended oats mixture being poured into a white ramekin.
  1. Prep – grease an 8-ounce ramekin and the preheat the oven to 350°F.
  2. Blend together the ingredients – add all of the ingredients to a blender, and blend on high for 1 minute, until smooth.
  3. Pour into the ramekin & bake – pour the blended oat mixture into the prepared ramekin, and bake for 25 minutes.
  4. 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.
Side view of baked blended oats. The peanut butter chocolate oats have a spoon scooping a bite out of the oats.

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!

Q How long do baked oats keep?
A

Stored covered in the refrigerator, your blended oats will last for up to a week.

Q What kind of oats are best for blended baked oats?
A

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!

Q Can you use oat flour instead of oats?
A

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).

Q Can I make these egg-free?
A

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).

Q Can I bake these from frozen?
A

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!

Q Can I bake these into muffins?
A

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.

woman in a white shirt holding a mason jar full of overnight oats with a wooden-handled spoon

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Blended Baked Oats (5 Ways!)

By: Cassy Joy Garcia
5 — Votes 3 votes
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 1 Serving
Baked oats are the mug cake of breakfast, and we're here for it. This no-fail recipe will become your new go-to breakfast …or after dinner single-serving dessert.

Ingredients  

For the Base Recipe

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!

Nutrition Information

Nutrition Facts
Blended Baked Oats (5 Ways!)
Amount per Serving
Calories
360
% Daily Value*
Fat
 
4.9
g
8
%
Saturated Fat
 
2.1
g
13
%
Cholesterol
 
186
mg
62
%
Sodium
 
368.8
mg
16
%
Carbohydrates
 
60.4
g
20
%
Fiber
 
6.2
g
26
%
Sugar
 
23.7
g
26
%
Protein
 
12.3
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.

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.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Elaine says

    Elaine —  02/19/2023 At 11:35

    Blended Baked Oats 5 Ways

    Made the peanut butter chocolate chip. Perfect sized serving and incredibly delicious!

    • Brandi Schilhab says

      Brandi Schilhab —  02/21/2023 At 12:51

      Wahoo! So glad to hear that, Elaine!!

  2. Robin Lewison says

    Robin Lewison —  03/07/2023 At 10:55

    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??

  3. Yadira says

    Yadira —  03/07/2023 At 17:45

    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!

    • Brandi Schilhab says

      Brandi Schilhab —  03/08/2023 At 10:07

      Wahooo! We’re SO glad to hear that, Yadira! Thank you so much for taking the time to share this with us!

  4. Allison says

    Allison —  03/08/2023 At 15:30

    5 stars
    These are amazing!! I made it with blueberries!! So good!!

    • Brandi Schilhab says

      Brandi Schilhab —  03/09/2023 At 10:26

      Wahoo! We’re so glad you enjoyed this recipe, Allison!

  5. Sarah says

    Sarah —  03/09/2023 At 10:12

    Hi there! Could I use muffin tins if I wanted to make several at a time?

    • Brandi Schilhab says

      Brandi Schilhab —  03/09/2023 At 10:27

      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.