Craving cake for breakfast? These Biscoff baked oats deliver a soft, brown sugar and cinnamon-scented cake-like breakfast made from a few wholesome ingredients. Even oat skeptics may become converts.
I love oats, and as a dietitian I appreciate their nutrient profile: oats are rich in soluble fiber and provide minerals like manganese, phosphorus, iron, zinc, plus B vitamins. They work in many forms—overnight oats, hot porridge, muesli—and baked oats are one of my favorites.
What are baked oats and why try them?
- Baked oats are made by blending rolled or quick oats with milk, egg and a few flavorings, then baking the batter to yield a cake-like texture rather than a traditional porridge.
- These Biscoff baked oats are a great choice for anyone who dislikes the texture of regular oatmeal or wants to switch up morning routines.
- The mix of oats, protein powder, egg and milk makes this a balanced breakfast; Biscoff cookie butter adds a dessert-like flavor. One serving provides whole-grain fiber, fruit, and about 30 grams of protein when made with protein powder.
- You can double the recipe and bake in an 8×8 pan, or prepare two individual ramekins as written. They’re delicious fresh and keep well for meal prep.
Ingredients
Oats: Use old-fashioned (rolled) oats or quick oats. Steel-cut oats will not work.
Banana: A ripe banana adds natural sweetness and moisture.
Egg: Adds structure for the cake-like texture.
Milk: Any milk works—dairy, soy, almond, cashew. Whole milk was used here.
Protein powder (optional): Adds protein and balance; omit if you don’t use protein powder.
Baking powder: Leavening to help the baked oats rise slightly.
Salt: A pinch to enhance flavors.
Cinnamon: Enhances the warm, spiced notes of Biscoff.
Biscoff spread: Cookie butter gives the recipe its signature caramelized spice flavor.
Biscoff cookie: Crumbled cookies add crunchy topping.
Optional boosters: Chia seeds, ground flax, or hemp hearts for extra fiber and healthy fats.
Optional add-ins: White chocolate chips, Greek yogurt, banana slices, extra melted Biscoff, or a cinnamon sprinkle.
How to make Biscoff baked oats
Preheat the oven to 350°F (175°C).
In a blender or blender cup, combine oats, banana, egg, milk, protein powder (if using), baking powder, salt and cinnamon. Blend until smooth.
Grease two 8 oz oven-safe ramekins. Pour the batter evenly between them. In a small bowl, warm 2 tablespoons of Biscoff spread for about 20 seconds until softened; spoon one tablespoon into each ramekin and swirl with a toothpick.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Warm another 1–2 teaspoons of Biscoff for 15–25 seconds and drizzle over the baked oats. Crumble one Biscoff cookie per ramekin and sprinkle on top.
Air-fryer instructions
Cook in an air fryer at 350°F for 12–15 minutes. Because heat intensity varies, start with 12 minutes and add time as needed.
Equipment
Blender or blender cup
Two 8 oz oven-safe ramekins (or an 8×8 baking pan if doubling)
FAQs
Biscoff spread is a creamy cookie butter made from ground speculoos cookies with a caramelized, spiced flavor similar to cinnamon and brown sugar.
Trader Joe’s cookie butter or similar cookie spreads are close substitutes. Nut or seed butters (peanut, almond, cashew, sunflower) also work—if unsweetened, consider adding 1–3 teaspoons maple syrup or honey to taste.
Option 1: double the recipe and make four individual ramekins. Option 2: double or triple the recipe and bake in an 8×8 pan at 350°F for 28–30 minutes, then slice into squares and store in an airtight container.
Vanilla protein powder works well here; use your preferred brand.
Yes—use a non-dairy milk and replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 2 tablespoons warm water and let sit for five minutes.
More breakfast ideas
Peanut butter baked oatmeal
Matcha protein shake
Morning glory muffins
Protein-boosted banana bread
Cranberry overnight oats
Biscoff overnight oats
Video
If you try this recipe, please leave a review and share your creations on Instagram by tagging @itsaflavorfullife.
Description
Soft, cake-like baked oats with melty Biscoff and crunchy cookie crumbs—an easy breakfast that feels like a treat.
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 1 egg
- 1/2 cup milk of choice
- 1/4 cup protein powder (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of sea salt
- 2 tablespoons Biscoff spread
- Extra Biscoff, melted, for drizzling (optional)
- 2 Biscoff cookies, crumbled (optional)
Instructions
Blend: Combine oats, banana, egg, milk, protein powder (if using), baking powder, salt and cinnamon in a blender and blend until smooth.
Pour and swirl: Divide batter between two greased 8 oz ramekins. Soften 2 tablespoons Biscoff and spoon one tablespoon into each ramekin; swirl with a toothpick.
Bake: Bake at 350°F for 20 minutes, or until a toothpick comes out clean.
Drizzle and crumble: Warm 1–2 teaspoons Biscoff and drizzle over the baked oats. Top with crumbled cookies.
Serve: Enjoy with coffee or tea.
Notes
Air-fryer: Cook at 350°F for 12–15 minutes, checking for doneness.
See the post for substitution ideas and FAQs. Nutrition info is an estimate and may vary.
Nutrition
- Serving Size: 1/2 recipe (1 ramekin)
- Calories: 483
- Sugar: 16.3 g
- Sodium: 319.5 mg
- Fat: 8.5 g
- Carbohydrates: 66.9 g
- Fiber: 6.7 g
- Protein: 28.8 g
- Cholesterol: 97.7 mg
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