Can I make this vegan?

Absolutely! My sister went vegan last year, and we perfected this swap: replace the egg with a "flax egg" (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 minutes to gel) and use maple syrup instead of honey. The texture comes out just as good - maybe even a tad fudgier, which I don’t hate!

Can I double or triple the recipe?

Please do! This recipe scales beautifully. Just blend everything in batches if your blender’s small - I’ve learned the hard way that overfilling leads to oat batter explosions (RIP my favorite apron). Bake in separate ramekins or a bigger dish, adding 5-10 extra minutes for larger volumes.

Why didn’t mine rise like yours?

Ah, the classic baking powder dilemma! First, check that yours isn’t expired (I keep mine in the fridge to last longer). Also, make sure you’re not overmixing after adding it - gentle folding is key. And no peeking during the first 15 minutes of baking - that rush of cold air can deflate your oats’ dreams!

Can I use quick oats instead of rolled oats?

You can, but the texture changes. Quick oats break down faster, making the final product denser. If that’s all you have, use 3/4 cup instead of 1 cup. But trust me - old-fashioned rolled oats give that perfect cake-like crumb worth the extra pantry space.

Is it normal for the center to be a little soft?

Yes! Unlike cake, we want a slight custardy softness in the middle - that’s the magic! It’ll firm up as it cools. If it’s still liquidy after 25 minutes, bake another 3-5 minutes. But if your toothpick comes out with moist crumbs (not wet batter), you’re golden.

Blended Baked Oats - Heavenly Healthy Cake for Breakfast

Name: Blended Baked Oats - Heavenly Healthy Cake for Breakfast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: International
Ingredients: 1 cup rolled oats; 1 ripe banana; 1/2 cup milk (any type); 1 egg; 1 tbsp honey or maple syrup; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp cinnamon; Pinch of salt

Description

Blended baked oats are a simple, nutritious breakfast option. They combine oats, banana, and other ingredients for a cake-like texture. Perfect for meal prep or a quick morning meal.

Ingredients

1 cup rolled oats
1 ripe banana
1/2 cup milk (any type)
1 egg
1 tbsp honey or maple syrup
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp cinnamon
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C).
Blend all ingredients until smooth.
Pour mixture into a greased ramekin or small baking dish.
Bake for 20-25 minutes until set.
Let cool slightly before serving.

Notes

Add chocolate chips or berries for extra flavor.
Use gluten-free oats if needed.
Store leftovers in the fridge for up to 3 days.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: International