Go Back
–+ servings
Overhead view of baked oats with blueberries with a spoon tucked in.
Print

Baked Oats Recipe

Savour the comfort of a warm, freshly baked treat that's as nutritious as delicious. This easy-baked oats recipe offers endless customisation to suit your taste, ensuring each bite is a delightful adventure.
Course Breakfast
Cuisine American
Keyword baked oats, baked oats recipe, how to make baked oats
Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 40 minutes
Servings 1 serving
Calories 459kcal

Ingredients

  • 60 grams rolled oats
  • 1 ripe banana peeled (very ripe is best)
  • 1 large egg
  • 1 to 2 tablespoons maple syrup or honey
  • ½ teaspoon baking powder
  • Pinch of salt

Instructions

  • Preheat the oven to 180°C /160°C fan (350°F). Lightly grease 1 ramekin (8-ounce/240ml capacity).
  • Place the oats in a blender and blitz a few times until the oats start to break down and become floury. Add the banana, egg, maple or honey, baking powder, and salt. Blitz again until the mixture is well combined and smooth. Stop and scrape down the blender container as needed. Pour the batter into the ramekin. (see Notes for flavors!)
  • Bake for 20 minutes or until puffed and a cake tester inserted into the center comes out mostly clean (a few crumbs are okay). Cool for 10 minutes before serving.

Notes

  • Don't Overmix the Batter: When making muffins, you want the batter to be mixed until just combined. Overmixing can lead to rubbery oats instead of a soft, cake-like texture.
  • Use Ripe Bananas: The riper your bananas, the sweeter your baked oats will be. This natural sweetness allows you to cut down on added sugars. If the banana is a little small or dry, add some milk or non-dairy milk to boost the moisture levels.
  • Experiment with Toppings: Before serving, add a dollop of Greek yoghurt, a drizzle of peanut butter, or a sprinkle of your favourite nuts and seeds for added texture and nutritional value.
  • Adjust Sweetness: You can adjust the amount of maple syrup or honey depending on your preference. I like to start with less; you can always drizzle more on top if needed. If you want to leave out the maple syrup entirely, use an equal amount of milk in its place to accommodate for the needed moisture in the recipe.
  • Use Silicon Muffin Cups: If you're baking these in muffin tins for an on-the-go breakfast, silicone cups make removal a breeze and clean-up even more effortless.

Nutrition

Calories: 459kcal | Carbohydrates: 82g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 290mg | Potassium: 754mg | Fiber: 9g | Sugar: 27g | Vitamin A: 346IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 4mg
*Nutrition Disclaimer
Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!