There’s something truly special about starting the day with a meal that feels like a treat but is secretly packed with goodness. That’s exactly what this baked oats recipe delivers. Forget gluey, uninspired porridge; we’re talking about a warm, fluffy, and utterly satisfying breakfast that has the texture of a light, moist cake. It blurs the line between a sensible breakfast and a decadent dessert, and honestly, that’s a line I’m happy to cross any morning of the week. This has become my go-to for those days when I need a little boost, a comforting start that keeps me full and happy until lunchtime.

For the longest time, my baked oats were either too dry or stubbornly dense. I used to struggle with this dish until I discovered the technique of letting the blended batter rest for just five minutes before baking. This tiny pause allows the oats to hydrate properly, creating that wonderful, cake-like crumb we’re after. It’s a small step that makes a world of difference. The result is a healthy breakfast that feels indulgent, with a tender centre and slightly crisp golden edges. The natural sweetness from a ripe banana and a touch of maple syrup means you can feel good about what you’re eating.

This recipe is for anyone looking to elevate their morning oatmeal recipe. It’s ideal for busy weekdays when you want something warm and prepped, but it also works beautifully for a slow weekend brunch. We’ll blend the oats into a fine flour, creating what many call “cake oats,” a smooth batter that bakes up perfectly every single time. It’s a fantastic way to get a serving of whole grains, and the flavour possibilities are endless.

Recipe Overview

This baked oats recipe creates a single-serving breakfast with a delightfully soft, cakey texture. The flavour is gently sweet from the banana and maple syrup, with a warm hint of vanilla and cinnamon. The blending process transforms traditional rolled oats into a smooth batter, which ensures a uniform, tender bake without any of the chewiness you’d find in regular oatmeal. I’ve found that baking it in an individual ramekin gives it the best rise and the most satisfying texture, almost like a personal breakfast soufflé.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 1 person
• Difficulty: Easy

Why You’ll Love This Baked Oats Recipe

• Genuinely Cake-Like Texture: By blending the oats into a flour, the final dish is incredibly light and fluffy, not dense or chewy. It has a moist, tender crumb that really does feel like you’re eating a healthy cake for breakfast.
• Ready in About 35 Minutes: From gathering your ingredients to pulling your beautiful baked oats from the oven, the whole process is straightforward and fits into a typical morning routine.
• Flexible Recipe: This is a brilliant base for customisation. You can swap the milk, add protein powder, mix in different fruits like blueberries, or add cocoa powder for a chocolatey version. See our variations below for more ideas!
• Great for Meal Prep: This recipe works wonderfully when you need to prepare breakfast in advance. You can bake a few individual portions and store them in the fridge for a wholesome breakfast on the go.
• Family Tested: My kids adore this, especially when I add a few chocolate chips on top. They call them “breakfast cupcakes,” and it’s a breakfast I always feel good about serving them.

Baked Oats Recipe

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 1 servings

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Ingredients You’ll Need

For this blended oats recipe, we’re using simple, wholesome ingredients you likely already have. The key is using rolled oats, not steel-cut or instant, as they provide the best texture when blended. I always use a very ripe, spotty banana as it adds significant natural sweetness, meaning you need less added sugar. For the vanilla, I’m partial to Nielsen-Massey Pure Vanilla Extract; its flavour is rich and really shines through.

• 50g rolled oats (porridge oats)
• 1 medium ripe banana, mashed
• 1 large free-range egg
• 120ml milk of your choice (dairy or plant-based works well)
• 1 tbsp maple syrup (or honey)
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• A pinch of salt
• Optional toppings: chocolate chips, fresh berries, sliced nuts, a drizzle of peanut butter

Ashley’s Tip: If your banana isn’t quite ripe enough, you can bake it in its skin at 150°C for about 15 minutes. This softens it and brings out its natural sugars beautifully, making your baked oats even more flavourful.

How to Make This Baked Oats Recipe

The process for making these cake oats is remarkably straightforward. The magic really happens in the blender, which does all the hard work of creating a smooth, consistent batter. From there, it’s just a matter of pouring it into your dish and letting the oven do its thing.

1. Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan). Lightly grease a large ramekin or a small, oven-safe dish (around 400-500ml capacity) with a little butter or oil.
2. Combine Ingredients: Place all the ingredients—rolled oats, mashed banana, egg, milk, maple syrup, baking powder, vanilla, cinnamon, and salt—into a high-speed blender.
3. Blend Until Smooth: Secure the lid and blend on high for about 30-60 seconds, or until the mixture is completely smooth and creamy. You shouldn’t see any whole oat flakes remaining.
4. The Resting Step: This is my key to a perfect texture. Let the blended batter sit in the blender jug for 5 minutes. This allows the oats to fully absorb the liquid and helps create that light, cakey consistency.
5. Pour into Dish: Pour the rested batter into your prepared ramekin or baking dish.
6. Add Toppings: Now is the time to get creative. I love to dot the top with a few dark chocolate chips or press some fresh raspberries into the batter.
7. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the top is golden brown, the edges have pulled away from the sides slightly, and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.
8. Cool and Serve: Let the baked oats cool in the dish for a few minutes before serving. It will be very hot! Enjoy it warm, straight from the dish, with any extra toppings you desire. A dollop of Greek yoghurt is a lovely addition.

Tips From My Kitchen

• Oven Temperature is Key: Every oven is a little different, so get to know yours. If you find the top is browning too quickly, you can cover it loosely with a piece of foil for the last 5-10 minutes of baking. This ensures the centre cooks through without the top burning.
• The Secret is in the Rest: I can’t stress this enough. I learned that letting the batter rest after blending is what transforms the texture from dense to divine. It’s a non-negotiable step in my kitchen now when making this healthy breakfast.
• Make-Ahead Magic: You can blend the batter the night before and store it in an airtight container in the fridge. In the morning, just give it a quick stir, pour it into your dish, and bake. You might need to add an extra 2-3 minutes to the baking time since it’s starting from cold.
• Storing Your Baked Oats: Leftovers can be covered and stored in the fridge for up to 3 days. I find they reheat nicely in the microwave for about 45-60 seconds, or you can enjoy them cold.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, which is part of its charm. A good blender is the most important tool for achieving that signature smooth texture.

• High-speed blender
• Large ramekin or small oven-safe dish (approx. 15cm)
• Measuring cups and spoons
• Spatula

Delicious Variations to Try

This baked oats recipe is a wonderful canvas for other flavours. Once you’ve mastered the basic technique, feel free to experiment! Here are a few of our family’s favourite variations.

• Double Chocolate Chunk: Add 1 tablespoon of unsweetened cocoa powder to the blender with the other ingredients. Once poured into the dish, stir through a handful of dark chocolate chunks for a truly decadent breakfast.
• Vegan Baked Oats: This is an easy switch. Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left to sit for 5 minutes) instead of the regular egg, and ensure you’re using a plant-based milk like almond, oat, or soya milk.
• Peanut Butter & Banana: Add a tablespoon of smooth peanut butter to the blender. The combination is classic for a reason! For more peanut butter goodness, check out my Creamy Peanut Butter Smoothie Recipe.
• Carrot Cake Oats: Add 1/4 cup of finely grated carrot, a pinch of nutmeg, and a pinch of ground ginger to the batter. Top with a few chopped walnuts or pecans before baking.

What to Serve With This Baked Oats Recipe

While these baked oats are a complete and satisfying meal on their own, a few simple additions can make them feel even more special. Here’s what we like to serve alongside:

• Greek Yoghurt: A spoonful of thick, tangy Greek yoghurt on top provides a lovely creamy contrast to the warm, cakey oats and adds a boost of protein.
• Fresh Berries: A handful of fresh strawberries, blueberries, or raspberries adds a fresh, slightly sharp note that cuts through the richness beautifully.
• A Drizzle of Maple Syrup: For those with a sweeter tooth, an extra drizzle of maple syrup just before serving is always a welcome addition.
• A Morning Coffee: This breakfast pairs wonderfully with a hot cup of coffee or a tall glass of cold brew. If you’re looking for a simple homemade option, this Instant Coffee Iced Coffee Recipe is great.

Frequently Asked Questions

Baked Oats Recipe

A simple and delicious breakfast dish that transforms oats into a fluffy, cake-like texture. Easily customizable with your favorite toppings for a warm and satisfying meal.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 1 serving

Course: Breakfast

Cuisine: American

Calories: 485

Ingredients Method Notes

Ingredients

  

• 50 g rolled oats porridge oats
• 1 medium ripe banana mashed
• 1 large free-range egg
• 120 ml milk of your choice dairy or plant-based works well
• 1 tbsp maple syrup or honey
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• A pinch of salt
• Optional toppings: chocolate chips fresh berries, sliced nuts, a drizzle of peanut butter

Method

 

1. Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan). Lightly grease a large ramekin or a small, oven-safe dish (around 400-500ml capacity) with a little butter or oil.
2. Combine Ingredients: Place all the ingredients—rolled oats, mashed banana, egg, milk, maple syrup, baking powder, vanilla, cinnamon, and salt—into a high-speed blender.
3. Blend Until Smooth: Secure the lid and blend on high for about 30-60 seconds, or until the mixture is completely smooth and creamy. You shouldn't see any whole oat flakes remaining.
4. The Resting Step: This is my key to a perfect texture. Let the blended batter sit in the blender jug for 5 minutes. This allows the oats to fully absorb the liquid and helps create that light, cakey consistency.
5. Pour into Dish: Pour the rested batter into your prepared ramekin or baking dish.
6. Add Toppings: Now is the time to get creative. I love to dot the top with a few dark chocolate chips or press some fresh raspberries into the batter.
7. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. You'll know it's ready when the top is golden brown, the edges have pulled away from the sides slightly, and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.
8. Cool and Serve: Let the baked oats cool in the dish for a few minutes before serving. It will be very hot! Enjoy it warm, straight from the dish, with any extra toppings you desire. A dollop of Greek yoghurt is a lovely addition.

Notes

Best served warm from the dish. For extra creaminess and protein, top with a dollop of Greek yogurt or a drizzle of peanut butter.

I truly hope this baked oats recipe brings a little bit of joy and comfort to your mornings. It’s a simple, wholesome, and delicious way to start the day that feels like a genuine act of self-care. I’d love to hear how you get on with it! Please leave a comment below and let me know what variations you try.
Happy baking,
Ashley Rivera