Blended Baked Oats – Heavenly Healthy Cake for Breakfast

Let me tell you about my favorite morning miracle – blended baked oats! This isn’t your average bowl of oatmeal. It’s like having cake for breakfast but without any of the guilt. Just toss oats, a banana, and a few other simple ingredients into your blender, pour, and bake. In less than 30 minutes, you’ve got this warm, comforting, cake-like breakfast that’ll make you feel like you’re cheating on your healthy eating – except you’re not! The best part? It’s so easy even my sleep-deprived self can handle it before coffee. One batch makes the perfect single serving, or you can meal prep a bunch for those crazy mornings when you’re rushing out the door.

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Ingredients for Blended Baked Oats

Okay, let’s gather our baking squad! Here’s everything you’ll need to make my favorite breakfast cake – I mean, blended baked oats. Trust me, these exact measurements create that perfect texture between fluffy and dense. I’ve learned through many sleepy morning experiments (some more successful than others) that precision matters here.

• 1 cup rolled oats – Not quick oats! The old-fashioned kind gives the best texture. If you’re gluten-free, make sure the package says certified GF.
• 1 ripe banana – The spottier, the better! This is your natural sweetener and binder. Mash it lightly with a fork before adding.
• 1/2 cup milk – Your choice! I use almond milk, but dairy, oat, or coconut milk all work great.
• 1 large egg – This is our magic binding agent that makes it bake up like cake. Room temp works best.
• 1 tablespoon honey or maple syrup – For that extra sweetness. Skip if your banana is super ripe.
• 1 teaspoon vanilla extract – The good stuff – not imitation! Makes everything smell like a bakery.
• 1 teaspoon baking powder – That tiny bit of lift makes all the difference.
• 1/4 teaspoon cinnamon – My must-have warming spice. Add more if you’re a cinnamon fiend like me.
• Pinch of salt – Just a tiny bit to balance all the flavors.

See? Nothing fancy here – just simple ingredients you probably already have. Now let’s turn these into breakfast magic!

If you love this recipe, you’ll also want to try my Double Chocolate Baked Oats Recipe for another healthy breakfast option!

How to Make Blended Baked Oats

Okay, let’s turn those simple ingredients into breakfast gold! I promise this is easier than making your morning coffee – and way more rewarding. Follow these steps, and you’ll have a warm, cakey breakfast that’ll make you forget you’re actually eating something good for you.

Preparing the Batter

First things first – grab your blender or food processor. I’ve tried this with both, and either works beautifully. Dump in all those ingredients we just gathered – oats, banana, milk, egg, honey, vanilla, baking powder, cinnamon, and that pinch of salt.

Now, here’s my pro tip: blend on low first to break things up, then crank it up to high for about 30-45 seconds. You’re looking for a smooth batter, kind of like pancake mix but slightly thicker. Don’t go overboard though – once the oats are fully broken down and everything’s combined, stop! Over-blending can make your baked oats a bit gummy, and nobody wants that.

Baking the Blended Oats

While you’re blending, preheat that oven to 350°F (175°C). I can’t tell you how many times I’ve forgotten this step in my morning rush – don’t be like me!

Pour your beautiful batter into a greased ramekin or small oven-safe dish. I use an 8-ounce ramekin for that perfect single-serving portion. The batter should fill it about 3/4 full – it’ll puff up as it bakes.

Slide it into the oven and set your timer for 20 minutes. At the 15-minute mark, start peeking – oven temps vary, and you want it golden on top with just a slight jiggle in the center. A toothpick inserted should come out mostly clean with maybe a moist crumb or two. Overbaking makes it dry, underbaking leaves it too wet – aim for that sweet spot in between!

Let it cool for 5 minutes (the hardest part, I know) before diving in. The texture firms up perfectly as it rests. And there you have it – breakfast cake that’s actually good for you!

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Why You’ll Love This Blended Baked Oats Recipe

Listen, I know breakfast can be a struggle—especially when you’re half-asleep and running late. That’s exactly why this blended baked oats recipe has become my morning lifesaver. Here’s what makes it so special:

• Cake for breakfast is now acceptable – Seriously, the texture is like a warm, comforting slice of banana bread, but it’s packed with good-for-you ingredients. No guilt here!
• Faster than waiting in line at a coffee shop – From blender to oven to table in under 30 minutes. Most of that time is hands-off while it bakes.
• Customizable like your coffee order – Throw in chocolate chips one day, berries the next, or nuts when you’re feeling fancy. The base recipe loves all the add-ins.
• Meal prep magic – Make a big batch on Sunday, and you’ve got grab-and-go breakfasts all week. Just reheat and enjoy.
• Kid-approved (and sneaky parent win) – My niece thinks she’s getting dessert first thing in the morning. Little does she know she’s eating oats, fruit, and protein!
• No weird ingredients – Everything comes straight from your pantry and fridge. No specialty health food store runs required.

Trust me, once you try this, regular oatmeal will never quite satisfy you again. It’s that good—and that easy!

Tips for Perfect Blended Baked Oats

After making this recipe more times than I can count (some mornings call for second breakfasts, okay?), I’ve learned all the little tricks that take blended baked oats from good to “wow, did I really make this?” Here’s what I wish I knew when I started:

The banana ripeness sweet spot

That banana isn’t just for show – it’s your natural sweetener! The darker the spots, the sweeter your oats will be. If your banana’s still a bit green, add an extra teaspoon of honey or maple syrup. Too ripe? Reduce the sweetener or skip it entirely.

Stop the blender madness

I learned the hard way that over-blending turns your oats into glue. Once you’ve got a smooth batter with no oat pieces visible, stop! Those extra 5 seconds of blending can make all the difference between light-and-fluffy and dense-and-gummy.

The toothpick lie

Here’s my baked oats confession: the toothpick test isn’t perfect. Unlike cakes, you want a few moist crumbs clinging to the toothpick when you test at 20 minutes. If it comes out completely clean, you’ve probably overbaked. Look for golden edges pulling slightly away from the dish too.

Ramekin roulette

Not all ramekins are created equal! Mine holds exactly 8 ounces, but if yours is smaller, fill it only 2/3 full to prevent overflow. No ramekin? A small oven-safe mug or even a mini loaf pan works in a pinch.

The resting game

I know it’s tempting to dig in immediately (trust me, I’ve burned my tongue more than once), but letting it sit for 5 minutes after baking makes the texture perfect. It firms up just enough to slice while staying wonderfully moist inside.

Follow these tips, and you’ll have blended baked oats that taste like they came from a fancy brunch spot – except you made them in your pajamas!

Variations for Blended Baked Oats

One of the best things about blended baked oats? It’s like a blank canvas for your breakfast dreams! After making the basic version about a hundred times (not exaggerating), I started playing with add-ins and swaps. Some worked better than others – my pumpkin spice experiment was… interesting – but these variations have all earned permanent spots in my breakfast rotation.

Sweet Add-Ins That Make Mornings Better

Want to take your blended baked oats from great to “oh my goodness”? Try stirring in one of these before baking:

• Chocolate chips (because chocolate for breakfast is always a good idea) – About 2 tablespoons does the trick. I like mini chips for better distribution.
• Fresh or frozen berries – Blueberries are my favorite, but raspberries or chopped strawberries work great too. Frozen berries don’t even need thawing!
• Peanut butter or almond butter swirl – Drop spoonfuls on top before baking and use a knife to swirl it in. You’re welcome.
• Shredded coconut – About 1 tablespoon adds tropical vibes. Toast it first for extra flavor.
• Chopped apples and cinnamon – My fall favorite! Peel and dice half a small apple to mix in.

Protein Power-Ups for Hungry Mornings

When I know I’ve got a busy day ahead, I bulk up my oats with these easy boosts:

• Protein powder – Add a scoop of vanilla or chocolate. You might need an extra splash of milk to keep the right consistency.
• Chopped nuts – Walnuts or pecans add crunch and healthy fats. About 2 tablespoons is perfect.
• Chia or flax seeds – Stir in 1 tablespoon for extra fiber and omega-3s.
• Greek yogurt – Replace 1/4 cup of the milk with yogurt for a protein and probiotic boost.

Dietary Swaps for Everyone

This recipe is seriously adaptable. Here’s how I’ve modified it for different dietary needs:

• Vegan version – Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use maple syrup instead of honey. Works like a charm!
• Gluten-free – Just make sure your oats are certified gluten-free. That’s it!
• Dairy-free – Any plant-based milk works great. I’m partial to almond or oat milk.
• Lower sugar – Skip the honey and use a very ripe banana. The oats are still sweet enough!

The possibilities are endless – I’ve even done a pumpkin pie version with pumpkin puree and pumpkin pie spice! Don’t be afraid to get creative. The worst that can happen is you have to eat your experiment, and honestly, even the “failures” usually taste pretty good.

Storing and Reheating Blended Baked Oats

Here’s my secret weapon for busy mornings – making extra blended baked oats ahead of time! I learned through trial and error (mostly error at first) how to keep them tasting fresh. Now I always bake a double batch on Sundays because future me deserves an easy breakfast too.

Fridge Storage for Maximum Freshness

Once your oats have cooled completely (this is important – warm oats create condensation that makes them soggy), pop them into an airtight container. I use glass meal prep containers because they don’t absorb smells and microwave safely. They’ll stay perfect in the fridge for up to 3 days – any longer and the texture starts to change.

Pro tip: If you’re baking multiple servings, separate them before storing. Stacking warm oats makes them stick together, and nobody wants to pry apart breakfast with a crowbar in the morning!

The Best Ways to Reheat Like a Pro

When that morning hunger hits, you’ve got two great options for bringing your oats back to life:

• Microwave method (for when you’re half-asleep): Place your oats in a microwave-safe dish (if not already in one) and cover loosely with a paper towel. Microwave for 45-60 seconds at 50% power. The low-and-slow approach prevents rubbery texture. If it’s still cold in the center, give it another 15 seconds.
• Oven method (for when you want that fresh-baked feel): Preheat your oven or toaster oven to 300°F (150°C). Place oats in an oven-safe dish and cover with foil. Bake for 8-10 minutes until warmed through. This method keeps the texture perfect but takes a bit longer.

Either way, I like to add a splash of milk or yogurt after reheating to bring back moisture. A quick drizzle of maple syrup or sprinkle of cinnamon makes it feel fresh-baked all over again. And if you’re really in a rush? Cold blended baked oats right from the fridge actually taste pretty great too – like a firm, sliceable oatmeal cookie!

Blended Baked Oats Nutritional Information

Okay, let’s talk numbers – but don’t worry, I promise this is the good kind of math! Here’s the nutritional breakdown for my standard blended baked oats recipe (without any fancy add-ins). This is why I feel totally justified eating what tastes like dessert for breakfast!

Per serving (about 1 ramekin):

• ~300 calories – Perfect fuel to start your day without weighing you down
• 50g carbohydrates – Mostly from the oats and banana (the good kind of carbs!)
• 6g fiber – Thanks to those hearty rolled oats – that’s about 24% of your daily needs
• 10g protein – Between the oats, egg, and milk, it’s got staying power
• 6g fat – Mostly healthy fats from the egg and any nut milk you use
• 15g sugar – Mostly natural sugars from the banana and touch of honey

Now, here’s my nutritionist-approved disclaimer: these numbers can wiggle around based on your exact ingredients. Using almond milk instead of dairy? That might change the protein a bit. Adding chocolate chips? Well… we don’t need to talk about those extra calories because joy counts as nutrition too!

The best part? Unlike store-bought breakfast pastries that spike your blood sugar, this balanced mix of complex carbs, protein, and fiber keeps you full for hours. My energy stays steady until lunch – no mid-morning crash. And let’s be honest – when something tastes this good AND gives you lasting energy, that’s what I call a breakfast win!

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Common Questions About Blended Baked Oats

After sharing this recipe with friends (and random coworkers who smelled it in the office microwave), I’ve gotten the same questions over and over. Here are the answers I wish I had when I first started making blended baked oats!

Ready to Make Your Morning Magical?

Listen, I know you’re probably craving these blended baked oats by now – I sure am just writing about them! Why not whip up a batch this weekend (or hey, right now – no judgment)? Trust me, your future self will thank you when you’re enjoying warm, cakey oats while everyone else is scrambling to make toast. I’d love to hear how yours turns out! Did you add chocolate chips? Swirl in peanut butter? Find the perfect ripeness for your banana? Drop your results (and any genius variations you invent) in the comments below. Happy baking, friends!