TikTok Baked Oats: 6 Ways! (2024)

These TikTok Baked Oats are just like eating cake for breakfast. So easy to make with just a handful of healthy ingredients – and I’m giving you 6 flavor variations we love!

This is a very simple recipe, you only need six ingredients to make it. But the possibilities are endless! You can make a single serving, or feed a family (I’m definitely feeding a family! works very well and you can easily scale up the recipe).

TikTok Baked Oats

I am an oatmeal lover. Give me overnight oats during summer, steaming hot apple oatmeal during fall and definitely lots and lots of baked oatmeal whenever I want it.

But blending oats to turn them into, well, an oatmeal breakfast cake? I never would have had the idea, if it wasn’t for… another TikTok food viral. Wow, do I think 95% of TikTok is very mediocre. Between these baked oats and the baked feta pasta, though? At least some delicious things have come of it ?

These bake nicely in ramekins or a muffin pan for individual servings, but you can just as well bake a larger batch in a casserole dish.

But most of all: Yes, blended baked oats are very similar to small cakes or muffins in taste and texture!

Unlike regular baked oats that stay somewhat flat, these puff up and bake up huge. No sogginess whatsoever. Just fluffy cake texture. With only blended oats as the “flour”! But see for yourself:

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Please note, above are the ingredient amounts per serving. You can scale up the recipe to feed as many people as you need it to feed! Just use one banana, one egg, etc. per person.

Ingredient notes

• Oats: It doesn’t matter if you use quick oats or rolled oats. Since they are getting blended, you can use either. Steel cut oats will unfortunately not work, as they don’t blend down as finely as rolled types of oats.
• Banana: If you don’t want to use banana, replace it with ¼ cup to ½ cup of your favorite milk. I will say this though: I cannot taste the banana in these. Bananas are not my favorite (I do mostly like them cooked or baked) and I can taste them in everything, but I cannot taste them in these baked oats. And neither can my banana-hating child. She still thinks I make her baked oats without banana, but I actually don’t ??
• Honey: You can replace the honey with maple syrup or agave, not problem. If you want to use sugar in place of the honey, add 1-2 tablespoons of milk to the ingredients to make up for the liquid in honey.
• Egg: I hear you can make these vegan with a flax egg, but don’t quote me on this because I have not personally tried it. From what I’ve seen/from experience, baked oats made with a flax egg will bake up less big and fluffy, because the egg does provide a portion of the rise in this recipe. Should still come out delicious though!

How to make blended Baked Oats

An easy-peasy recipe! Just throw everything into your blender (except for toppings/mix-ins!) and blend until smooth.

Editing the post to add this: Letting the blended batter sit for 5-10 minutes lets the oats soak up the liquid better and makes for a fluffier little oat cake in the end!

Divide between ramekins/add flavors and bake!

If you’re making all the same flavor, I actually recommend to add your mix-ins before dividing the batter between individual ramekins or muffin cups. If you’re making all a different flavor, divide the batter first and then add your flavorings. Easy peasy!

Flavor variations

Now let’s get to all of the fun flavor variations I want to share!

Here are my favorites:

For the raspberry almond baked oats, I stir in raspberries and sliced almonds. Then top with more almonds, a sprinkling of coarse sugar and some shaved chocolate (the chocolate is optional, but also not optional).

For the blueberry lemon baked oats, I stir blueberries and lemon zest into the batter. I top with 4-5 more blueberries and sprinkle with some coarse sugar for sparkly looks. A word of caution: I only like this flavor hot out of the oven. Once it’s cooled down, the oats and lemon zest do some weird thing where it tastes strange after a while. Hot it’s super lemony, though!

See Also

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These are my kids’ favorite:

For the carrot cake baked oats, I stir finely grated carrot, pecans and ground cinnamon into the batter. I added a marzipan carrot on top on a whim for the photos, and my oldest child loved it ? You could also drizzle on some icing in the end or add some cream cheese frosting. I sometimes do Greek Yogurt with a little maple syrup stirred in, which is nice for breakfast!

For the chocolate chip baked oats, I use miniature chocolate chips in the batter. Top with a slice of banana and some chopped chocolate for looks. Totally not necessary, but a nice touch.

And my husband’s faves:

For the chocolate zucchini baked oats, I stir cocoa powder and finely shredded/squeezed zucchini into the batter. Getting the cocoa powder stirred in takes some effort, especially if stirring it into a single serving in a ramekin. But it totally works. If you have a sweet tooth, I recommend adding an extra tablespoon of honey or maple syrup with this flavor. I also sprinkle on some chocolate for a special touch.

Finally, for the peanut butter & jelly baked oats, I remove a scoop of batter, add peanut butter/jelly, then top with the scoop of batter I removed. I top these with a sprinkling of oats and sugar, and I added half a strawberry for the photos. Looked nice and the husband loved it!

Recipe tips

• I recommend using a strong blender for this recipe. You can absolutely use a strong immersion blender if you’re making a larger batch, an individual batch may not have enough volume to blend up nicely.
• Do not worry about overmixing this batter, due to the lack of gluten, it’s fine to thoroughly mix and to also stir in the mix-ins very well.
• Do not overbake – baked oats come out DRY if you bake them too long. 20 minutes for an 8oz/240ml ramekin should be enough. 15mins for a 6oz/180ml ramekin.
• If you are using a larger baking dish instead of making individual servings, you will need to increase the baking time. I recommend making 6 servings for a 7×11 inch baking dish, 4 servings for an 8×8 inch pan. An 8×8 inch pan should bake in around 30-35 minutes, a 7×11 dish in 35-40 minutes. I still strongly recommend to regularly check on your baked oats, as your specific oven and the specific dish you are using can change the baking time considerably!

Storage tips

These definitely taste best hot/warm out of the oven! And I try to never have leftovers of the blueberry/lemon flavor, as the lemon zest tastes strange once cooled for some reason.

The other flavors keep well wrapped at room temperature for a day. I recommend eating leftovers cold, as they tend to dry out when reheated.

Watch the recipe video

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

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