Cake for breakfast? Yup, and I am HERE. FOR. IT! The latest and trendiest breakfast seems to be blended and baked oats and after making it a bunch of times, I can understand why. Not only is this breakfast super easy to make, it’s also nutrient dense and very, very tasty. So if you want to eat cake for breakfast too, read more to find two of my favourite ways to make these viral blended oats.
Baked oats aren’t anything new, but blending them may just be one of the smartest little tweaks done to a recipe. So if you’re on TikTok and love watching all the quick recipes videos and hacks, these need to be on your must try list. I’ve been having fun playing around with the basic recipe and coming up with some fun flavour combinations. These caramelized banana bread oats and cinnamon bun baked oats are both SO good. They’re the perfect sweet breakfast (without being too sweet), and you can whip them up in about 25 minutes total. Easy and healthy single serve oats here we go!
These oats are not only simple to make, they’re also low on ingredients too! Here’s everything you need to make them.
Rolled Oats: you’ll need rolled oats for this, I like these ones from Bob’s Red Mill.
Almond milk/other type of milk: to help blend everything together, feel free to use any type of milk you like. I usually use oat milk or almond milk (unsweetened).
Egg: for fluffy cake-like baked oats, one egg is needed. See substitutions for other ways to make this without an egg.
Banana: this adds sweetness and flavour. If you don’t want to use banana, see substitutions for other options.
Maple Syrup: this is perfect for adding a hint of sweetness.
Baking powder: this helps the oats rise while baking.
Vanilla extract: to add vanilla flavour, this is optional but delicious and makes it taste even more cake like.
Protein powder (optional): if you want some added protein. I prefer using a vanilla plant-based protein powder like this one.
For the cinnamon roll blended oats: coconut butter, maple syrup, almond milk. I like this brand of coconut butter.
How to Make Baked Oats
These are SO easy to make, you’re going to love it. Here’s how to make them!
- Preheat the oven to 350 degrees and grease your ramekin(s) with a little bit of coconut oil.
2. Add all the ingredients to your blender.
3. Blend on high until very smooth. Blend well for a couple of minutes to ensure that the batter is smooth which will lead to cake-like results!
4. Pour the batter into your ramekin(s) and place on a baking sheet or place directly in the oven. I find it easier to place on a baking sheet as it’s easier to take them out this way after. For the banana bread oats, add some chocolate chips on top.
5. Bake for 23-25 minutes, until a toothpick inserted comes out clean. You can slightly under bake them and they will taste amazing this way, they also will continue baking for a few minutes while they sit.
6. Let them sit and rest for a few minutes. Then add on your toppings and eat!
Topping and Flavour Combinations
Here’s how to make the caramelized banana bread baked oats:
- While the oats are baking, heat a small skillet over medium heat.
- Add a little coconut oil to the skillet and then add the sliced banana and sugar. Cook for about 5 minutes, flipping halfway through until caramelized and soft.
- Remove the skillet from the heat and keep warm until your baked oats are ready to eat.
- Top the oats with the caramelized banana.
Here’s how to make the cinnamon roll baked oats:
- In a small saucepan over medium-low heat, add the coconut butter, maple syrup and milk.
- Stir until the mixture is smooth and drizzly and then set aside.
- When the blended oats are done, drizzle the glaze all over.
Substitutions and Tips
- Gluten-Free: if you use certified gluten-free oats, these will be gluten-free. I buy and use this brand of gluten-free oats.
- No egg: the egg makes these baked oats really fluffy and more cake-like in texture, plus it adds some protein. You can omit it altogether and use a flax egg, or add a splash more milk or even yogurt.
- No banana: you can also omit the banana and substitute with applesauce or pumpkin puree, but you’ll need to add a little more sweetness to this most likely. Or you can add a little bit more milk.
- Nut butter: I use peanut butter in the banana bread baked oats recipe, but you’re welcome to leave it out, or substitute with another type of nut/seed butter if you wish. The nut butter provides some fat and makes the cake a bit more moist, plus it adds a delicious flavour.
- Protein powder: in the cinnamon roll baked oats recipe, I add some vanilla protein powder. You’re welcome to leave it in or take it out. I have only tested this with a plant-based vanilla protein powder, so I can’t say for sure if others will work the same.
- No oven: I haven’t tested this in the microwave, but I think it will work. Use a microwave safe mug, or other small microwave safe dish. It should take about 1 1/2 to 2 minutes, until a toothpick inserted comes out clean.
What equipment do I need to make blended oats?
Here’s what you’ll need to make these easy baked oats.
Blender: If you’re using rolled oats, you need to make sure that everything is blended very well and smooth. This will result in the best texture and make your baked oats taste like cake. If you don’t have a blender, you can just mix everything together and bake it, but the texture won’t be the same as the oats will be whole. Or, you can use oat flour and mix everything together, but you’ll have to really mix everything well with your hands and a spoon.
I love my Vitamix, I’ve had it for about 10 years now and it’s still going strong. It’s hands down, the best appliance I’ve ever bought and I use it every day (usually more than once per day). This is the Vitamix I own and love!
Ramekins: I like baking these oats in ramekins for a single serve style breakfast. Any small baking dish will work, as you can see in the banana bread baked oats, I used a small baking dish. You can also use a muffin tin, which in turn will make about 2 to 3 muffins.
Other breakfast recipes to check out:
- Crispy Mexican style potato nests with eggs
- Gluten-free buckwheat pancakes with peaches
- Instant Pot chocolate steel cut oats (vegan)
- Savoury oatmeal muffins
- Baked oatmeal cups with blueberries (vegan)
Ok, let’s make some cake for breakfast aka, blended oats!
If you make these baked oats, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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Cake for breakfast! These baked oats taste like cake but are secretly healthy. Plus they're ready in about 30 minutes.
For the baked oats
- 1/2 cup rolled oats
- 1/4 cup almond milk
- 1 egg
- 1/2 banana
- 1 tbsp maple syrup
- 1/2 tsp baking powder
- 1 1/2 tbsp peanut butter for the banana bread oats, optional
- 1 tbsp vanilla protein powder optional, for the cinnamon roll oats
- 1/2 tsp vanilla extract
- pinch kosher salt
- 1 tbsp chocolate chips optional, for the banana bread oats (topping)
For the banana bread baked oats topping
Preheat the oven to 350 degrees and grease your ramekin(s) with a little bit of coconut oil.
Add all the ingredients for the baked oats (the oats through to the salt) to your blender. Blend on high for a minute or two until very smooth.
Pour the baked oats batter into your ramekin(s) and place on a baking sheet or place directly in the oven. For the banana bread oats, add some chocolate chips on top.
Bake for 23-25 minutes, until a toothpick inserted comes out clean.
Let them sit and rest for a few minutes. Then add on your toppings and eat!
For the banana bread topping:
While the baked oats are baking, heat a small skillet over medium heat.
Add the coconut oil to the skillet and then add the sliced banana and sugar. Cook for about 5 minutes, flipping halfway through until caramelized and soft. Remove the skillet from the heat and keep warm until your baked oats are ready to eat.
For the cinnamon roll baked oats
In a small saucepan over medium-low heat, add the coconut butter, maple syrup and milk. (You can also heat the coconut butter in the microwave for about 20 seconds until softened and then stir in the maple syrup and milk).
Stir until the mixture is smooth and drizzly and then set aside. When the baked oats are done, drizzle the glaze all over.