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Baked Oats are the cozy, single-serving breakfast that tastes like dessert but starts your morning right, with blended oats, banana, and almond butter baked into a warm, cake-like cup studded with juicy raspberries. I started making these *on slow weekend mornings* when I wanted something warm and a little indulgent just for me. If you love a good breakfast treat, these are right up there with our peanut butter overnight oats.
Everything goes into the blender, so you get a bakery-style breakfast with almost no cleanup.
Baked Oats Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 1 serving
- ⚡ Calories: 471kcal
- 🌶️ Flavor Profile: Warm, lightly sweet, and cake-like with banana, almond butter, and tart raspberries
- ✋ Difficulty: Easy, as simple as our smoothie bowls
Quick Answer
To make baked oats, blend rolled oats, banana, milk, maple syrup, almond butter, baking powder, vanilla, and cinnamon until smooth. Pour the batter into a greased 16-ounce baking dish, stir in half the raspberries, and top with the rest. Bake at 370 degrees F for 20 to 25 minutes until set, then top with Greek yogurt and extra raspberries and serve warm.
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Why This Recipe Works
Click to see the technique science
- Blending makes it cake-like. Whizzing the oats into the batter gives baked oats their signature smooth, fluffy, almost cake-like texture.
- Banana sweetens naturally. A ripe banana adds natural sweetness and moisture, so you need very little added sugar.
- Almond butter adds richness. A spoonful of nut butter brings protein, healthy fats, and a satisfying richness to every bite.
- Baking powder lifts it. A full teaspoon gives the single serving a nice rise, so it bakes up tall and tender.
- Raspberries burst with flavor. Folding some in and topping with more means juicy, tart pockets throughout.
- It is built for one. Perfectly portioned in a 16-ounce dish, so there are no leftovers to deal with.
Why You’ll Love This Recipe
- It tastes like a warm slice of cake but is made with wholesome, simple ingredients.
- It is ready in about 30 minutes with just a blender and one dish to wash.
- It is endlessly customizable, like a personal-sized version of our lemon blueberry coffee cake.
Key Ingredients
Here is what makes these baked oats so good. Just a handful of pantry staples blend into a cozy single-serving breakfast.
- Rolled Oats: Old-fashioned rolled oats blend into the perfect cake-like texture. Quick oats work too but make it a bit softer.
- Banana: Use a ripe, spotty banana for the most natural sweetness and moisture.
- Almond Butter: Adds richness and protein. Peanut butter works just as well for a different flavor.
- Maple Syrup: Just a tablespoon sweetens the whole serving. Honey is an easy swap.
- Raspberries: Fresh raspberries add juicy, tart bursts. Blueberries or chopped strawberries are great too.
See recipe card for exact quantities.
Variations and Substitutions
These baked oats are easy to make your own with whatever you have on hand.
- Swap the fruit: Use blueberries, chopped strawberries, or diced apple in place of the raspberries.
- Change the nut butter: Peanut butter, cashew butter, or sunflower seed butter all work beautifully.
- Add chocolate: Stir in a tablespoon of chocolate chips for a more dessert-like treat.
- Make it vegan: Use any plant milk and maple syrup, and skip the Greek yogurt or use a dairy-free version.
- Boost the protein: Add a scoop of vanilla protein powder and a splash more milk to the blender.
How to Make Baked Oats
- Blend the oats, banana, milk, maple syrup, almond butter, baking powder, vanilla, and cinnamon until smooth.
- Pour the batter into a greased 16-ounce baking dish.
- Stir in half the raspberries until just combined.
- Top with the remaining raspberries and bake at 370 degrees F for 20 to 25 minutes, until a toothpick comes out clean. Top with Greek yogurt and extra raspberries and serve.
Recipe Tips & Tricks
- Use a ripe banana with plenty of brown spots for the sweetest, most natural flavor.
- Grease the dish well so your baked oats release cleanly and the edges do not stick.
- Do not overbake; pull them out as soon as a toothpick comes out clean for the softest, most tender texture.
- Let it cool a few minutes before digging in, as the inside stays very hot right out of the oven.
- Use a 16-ounce dish or ramekin so the batter has room to rise without overflowing.
- Blend until completely smooth for that signature cake-like crumb, scraping down the sides as needed.
- Top while warm with Greek yogurt, a drizzle of nut butter, or extra fruit for the best finish.
Serving Ideas and Suggestions
Baked oats are best served warm, straight from the dish, with a generous dollop of Greek yogurt melting on top and a handful of extra fresh raspberries. A final drizzle of maple syrup or warm almond butter makes them feel extra special.
They are a complete breakfast on their own, but they are lovely as part of a bigger spread. Serve them alongside our apricot oatmeal smoothie bowls or a slice of lemon blueberry coffee cake for a relaxed weekend brunch.
If you love easy make-ahead breakfasts, add our peanut butter overnight oats and baked cake donuts to your morning rotation for more cozy, satisfying options.
Baked Oats FAQs
Baked oats are a single-serving breakfast made by blending rolled oats with banana, milk, and other ingredients, then baking the batter until it sets into a warm, cake-like cup. They taste like dessert but are made with wholesome ingredients.
Yes. Swap the banana for about 1/4 cup of unsweetened applesauce or a few tablespoons of pumpkin puree, and add a little extra maple syrup if you want more sweetness.
Absolutely. Bake them ahead, cool, and store in the fridge for up to 4 days. Reheat in the microwave for about 30 to 60 seconds, or enjoy them cold straight from the fridge.
Gummy baked oats usually mean too much liquid or underbaking. Measure your milk carefully and bake until a toothpick inserted in the center comes out clean, which keeps the texture light and fluffy.
Baked oats can be a nourishing breakfast. They are made with whole rolled oats, fruit, and nut butter, which provide fiber, protein, and healthy fats. You control the sweetness, so they are easy to make as wholesome as you like.
Yes. Double or triple the ingredients and bake in a larger dish, adding a few extra minutes to the bake time, or divide the batter among several ramekins for individual servings.
Want another easy breakfast? Our peanut butter overnight oats are a no-bake, make-ahead favorite to try next.
Easy Baked Oats for One
Ingredients
- ½ large banana
- ½ cup rolled oats
- ⅓ cup milk
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon Almond Butter or peanut butter
- 1 teaspoon baking powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon ground Cinnamon
- ¾ cup Fresh Raspberries plus more for serving
- Greek yogurt for serving optional
Instructions
- Preheat the oven to 370°F and grease a 16-ounce baking dish with non-stick cooking spray.
- Place all ingredients into your blender or Vitamix except for the raspberries. Mix until smooth.½ large banana, ½ cup rolled oats, ⅓ cup milk, 1 Tablespoon maple syrup, 1 Tablespoon Almond Butter , 1 teaspoon baking powder, 1 teaspoon Vanilla extract, ¼ teaspoon ground Cinnamon
- Pour the batter into your baking dish and stir in half the raspberries. Place the other half on top.¾ cup Fresh Raspberries
- Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
- Top with Greek yogurt, and extra raspberries, and serve.Greek yogurt for serving
Notes
- Blender Magic: Using a food processor or blender gives the oats a cake-like texture.
- Check for Doneness: Insert a toothpick to see if it comes out clean. That’s when you know it’s done!
- Customize: Feel free to add any mix-in ideas you have to make it your own.
- Dairy-Free: Use unsweetened almond milk or oat milk for a non-dairy option.
- Sweeten Up: Want it sweeter? Add an extra drizzle of maple syrup on top.
- Type of Milk: You can use any type of milk you like!
Nutrition
Love This Recipe?
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