Baked oats took over breakfast content because it genuinely delivers: blend oats, banana, egg and milk, pour into a dish, bake until puffed. The top turns cakey while the inside stays soft and a little custardy. One bowl, one blender, and it looks far more impressive than the five minutes of effort it takes.
Everything you need
- ½ cup (45 g) rolled oats
- 1 ripe banana
- ⅓ cup milk
- 1 egg
- 1 tbsp honey or maple syrup
- ½ tsp baking powder
- ¼ tsp vanilla extract
- a pinch fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 180°C / 350°F and grease a small oven-safe dish or ramekin, about 400 to 500 ml capacity.
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Blend everything together until smooth, about 30 seconds. A hand blender or small food processor both work.
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Pour into the dish and bake for 20 to 22 minutes, until puffed and golden on top and set in the centre.
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Let it sit 2 minutes, since it deflates slightly from the puff, then eat straight from the dish while warm.
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Worth knowing
- A very ripe, spotty banana gives the best sweetness and blends the smoothest.
- The centre should still have a slight jiggle when it comes out. It firms up as it sits for a couple of minutes.
Make it your own
- Blend in a spoon of peanut butter or cocoa powder for a different flavour base.
- Top with berries, chocolate chips or a swirl of jam before baking, pressing them lightly into the batter.
Storing & freezing
Best fresh from the oven. Keeps in the fridge for 2 days and reheats in 30 seconds in the microwave, though the top loses its puff.
Frequently asked
Can I make baked oats without a blender?
Mash the banana very well with a fork and whisk everything together by hand. The texture will be slightly less smooth but bakes up the same.
Why did my baked oats sink in the middle?
It puffs like a soufflé and settles a little as it cools, that's normal. A big sink usually means it was pulled before the centre fully set.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.