Blended baked oats with chocolate chips and peanut butter is like having cake for breakfast, but it’s healthy! Make the batter in a blender in just 5 minutes, bake, and enjoy warm with a drizzle of creamy peanut butter on top.
Here’s another Tiktok viral recipe that went viral for a reason! Gluten-free simple and fun dessert-like breakfast that happens to be healthy as well. You just a blender, oven-safe ramekins or dish, and a few ingredients.
This baked oats breakfast is rich in minerals and goodness from all the oats, egg, and banana. And who can say no to a healthy cake for breakfast?
For a more classic oatmeal experience, try my overnight oats instead! And be sure to check out my other Baked Oatmeal recipe which makes enough to either serve a crowd or put some away for meal prepping.
The Ingredients
Here’s what you’ll need to make this:
Complete list of ingredients and amounts can be found in the recipe card below.
- Oats – use rolled or quick oats, both work here! Don’t try this with steel-cut oats though.
- Milk – any milk works, but I prefer plant-based and went for almond milk.
- Egg and banana – you can skip the egg, but the oats won’t be as fluffy. The banana can be substituted with applesauce or pumpkin puree, but won’t be as sweet.
- Baking powder – for fluffier baked oats.
- Ground cinnamon, pure vanilla extract, and salt.
- Sweetener – I used honey, but you can substitute it with maple syrup, stevia, or any sweetener that you like.
- Chocolate chips – optional, but delish!
- Peanut butter – totally optional but SO good! You can substitute it with almond butter or any other nut or seed butter.
How to Make Blended Baked Oats
Blend – combine all of the ingredients in a blender (except for the chocolate chips and peanut butter). Blend for 30 seconds until you get a smooth batter. Mix in half of the chocolate chips, then pour the batter into 2 greased ramekins. Top with the remaining chocolate chips.
Bake – bake at 375°F/190°C for 25-30 minutes. Remove from the oven, drizzle with creamy nut butter, and enjoy! (scroll down for the Instant Pot instructions).
And that’s it! So easy!
Instant Pot Baked Oats
You can also make baked oats in the Instant Pot, this is perfect for those who don’t want to heat up their kitchens with the oven or those in RVs, etc. Anyway, here’s an easy treat for you!
Prepare the batter, grease the ramekins, fill them, then cover with foil and place a trivet in the Instant Pot stainless steel insert. Add ¾ cup of water, and place the ramekins on the trivet. You can even stack 4 or 5 of them (you’ll need to make more batter though).
Pressure cook on high for 15 minutes, with 10 minutes natural release. And that’s it you’re done!
I have to mention that the baked oats will have a steamed cake texture, but honestly, it’s really good! The texture will be similar to my Instant Pot Pancake bites if you’ve tried them. Let me know if you try this. Enjoy!
Top Tips
- Use a high-speed blender for a smooth batter, and a texture that’s closer to cake. I used my Vitamix, and blended for just 30 seconds.
- Feel free to omit the egg if you don’t want to use it, but keep in mind that your oats won’t be as fluffy as they should be.
- Grease the ramekins with cooking spray, or just use a pastry brush and grease with vegetable oil.
You can make different flavors such as carrot cake by adding grated carrot, or make a chocolate version by adding 1-2 tablespoons of cocoa powder.
How to Make a Single Portion
Halve the oats, the banana, and the milk. Keep everything else the same. You can either use 6-oz or 8-oz ramekins.
More TikTok Recipes To Try
- Baked feta pasta (I also included instructions for the Instant Pot).
- Hot chocolate bombs – they’re so fun!
- Whipped coffee
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Blended Baked Oats
Recipe Video
Equipment
- 2 x 6-oz ramekins (9x6cm)
Ingredients
- 1 cup (80g) rolled oats
- ½ cup (120ml) milk of choice
- 1 egg
- 1 banana
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey or maple syrup
- ¼ teaspoon salt
- 2 tablespoons chocolate chips
- 1 tablespoon creamy peanut butter for serving, optional
Instructions
Oven
- Preheat the oven to 375°F/190°C.
- In a blender, combine the oats, milk, egg, banana, baking powder, cinnamon, vanilla, and honey. Blend for 30 seconds.
- Mix in half of the chocolate chips, and pour the batter into 2 greased ramekins or a small oven-safe dish. Top with the remaining chocolate chips.
- Bake for 25-30 minutes. Remove from the oven, and drizzle with creamy peanut butter and enjoy.
Instant Pot
- Make the batter as per the instructions above, and fill your ramekins.
- Cover the ramekins with foil and place a trivet in the Instant Pot. Add ¾ cup of water, and place the ramekins on the trivet. You can even stack 4 or 5 of them (you'll need to make more batter though).
- Cover with the lid, make sure that the valve is sealed, and pressure cook on high for 15 minutes. When the pressure cooking ends, do a natural release for 10 minutes then quickly release the remaining steam (if necessary). Remove from the Instant Pot using mitts, then remove the foil and enjoy warm.
Notes:
- To halve the recipe, halve the oats, the banana, and the milk. Keep everything else the same. You can either use 6-oz or 8-oz ramekins.
- Use a high-speed blender for a smooth batter, and a texture that’s closer to cake. I used my Vitamix, and blended for just 30 seconds.
- Feel free to omit the egg if you don’t want to use it, but keep in mind that your oats won’t be as fluffy as they should be.
- You can make different flavors such as carrot cake by adding grated carrot, or make a chocolate version by adding cocoa powder.
- Nutrition: This is a rough estimate per portion without peanut butter.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Trent says
If we were to do a loaf instead of ramekins, how would that change ingredient amounts and cook times?
Diana says
Unfortunately, I haven’t tested this recipe in a loaf pan, so I can’t answer with certainty. But if you try it, please let me know how it went.
Trent says
Did 4x the original recipe in a standard size bread pan at 375 for about 45 minutes and it’s great!
Dimple says
Hi, I was wondering if you could tell me the measurements using grams and ml rather than cups as I use UK measurements. Thank you so much!
Diana says
Of course! I just updated the recipe card with metric measurements. As for the ramekins, mine are from Procook and they’re 9×5 cm.
Devan says
If I make two or more can I store in fridge and warm up in microwave? You know, like sort of a meal prep type situation.
Diana says
I’m sure that you can!
Emily says
So excited to try this! Is the 409 calories for one ramekin or two?
Thanks!
Diana says
Hi Emily, that’s per portion (1 ramekin). Enjoy!
Betty says
Can I cook them in muffin tins? If so, how many muffins do you think it would make?
Diana says
Hi Betty, you’ll have to test that out but keep in mind that they will cook faster.