Blended Baked Oats

A wholesome breakfast that feels like dessert, these chocolate chip blended baked oats are soft, cake-like, and naturally sweetened. Quick to prepare and packed with nourishing ingredients, they’re perfect for busy mornings or a cozy weekend brunch.

Why You’ll Love This Recipe

This recipe transforms simple pantry staples into a warm, comforting, and nutritious breakfast. Blending the oats gives them a light, cake-like texture, while banana and maple syrup add natural sweetness. Chocolate chips bring a touch of indulgence, and you can easily swap in fruits or nuts for variety. It’s a great make-ahead option that reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base:
1 cup old-fashioned rolled oats (or quick oats)
1 banana
1 egg
½ cup almond milk (or milk of choice)
1 tbsp maple syrup (or honey)
½ tsp baking powder

Add-ins:
½ cup chocolate chips
1 tbsp maple syrup (for drizzling)

Directions

1. Preheat the oven to 350°F (175°C).

2. Grease two 8 oz ramekins with butter or cooking spray.

3. Add oats to a blender and pulse until they reach a fine, flour-like texture.

4. Add banana, egg, milk, maple syrup, and baking powder to the blender. Blend until smooth.

5. Divide the batter evenly between the ramekins. Stir most of the chocolate chips into each, reserving some for topping.

6. Sprinkle the remaining chocolate chips on top.

7. Bake for 20–25 minutes, until risen and springy to the touch.

8. Drizzle with maple syrup and serve warm.

Servings and timing

Servings: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Variations

• Berry bliss: Replace chocolate chips with blueberries, raspberries, or chopped strawberries.

• Nut lover’s: Add chopped walnuts, pecans, or almonds.

• Cinnamon swirl: Mix ½ tsp cinnamon into the batter for a warm spice flavor.

• Protein boost: Add 1 scoop of vanilla or chocolate protein powder to the blend.

• Vegan: Use a flax egg and dairy-free chocolate chips.

Storage/Reheating

Store cooled baked oats in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30–45 seconds or in the oven at 325°F for 5–7 minutes. These can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use steel-cut oats?

Not for this recipe—they won’t blend smoothly or cook in the same time frame.

Can I skip the banana?

Yes, substitute with ¼ cup unsweetened applesauce for a similar texture and sweetness.

Can I make this in one large dish instead of ramekins?

Yes, bake in an 8×8-inch dish for about 25–30 minutes, checking for doneness.

Are blended baked oats gluten-free?

Yes, if you use certified gluten-free oats.

Can I make them sweeter?

Add an extra 1–2 tablespoons of maple syrup or honey to the batter.

What’s the texture like?

They’re soft, moist, and cake-like rather than dense or chewy.

Can I prepare the batter ahead of time?

It’s best baked immediately after blending, but you can blend the dry ingredients ahead and add wet ingredients when ready to bake.

Can I use a hand blender?

Yes, as long as it can finely grind the oats into a flour-like texture.

Do I have to use almond milk?

No, any milk—dairy or plant-based—will work.

Can I eat it cold?

Yes, though most people prefer it warm for the best flavor and texture.

Conclusion

Blended baked oats with chocolate chips are a delicious way to start the day, offering the indulgence of cake with the nourishment of whole grains and natural sweetness. Quick, versatile, and satisfying, they’re a breakfast worth making on repeat.

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