Baked Oats
A single-serve blended oat bake that eats like cake but is breakfast.
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Before You Start
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.
Instructions
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1
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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2
Blend everything together until smooth, about 30 seconds. A hand blender or small food processor both work.
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3
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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4
Let it sit 2 minutes, since it deflates slightly from the puff, then eat straight from the dish while warm.
💡 Baker's tips
- 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 is normal. A big sink usually means it was pulled before the centre fully set.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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