These Biscoff baked oats taste like a Biscoff cookie turned into cake — soft, blended oats with a molten cookie butter center, baked golden and delivering 38 grams of protein per serving. No banana required.
Biscoff baked oats are blended oats baked into a single-serving cake with a dollop of Biscoff spread tucked in the middle and crushed Biscoff cookie pieces on top. This version delivers about 38 grams of protein per serving, bakes in roughly 30 minutes, and intentionally omits banana so the cookie butter flavor shines.
Why you’ll love it
- High protein: ~38 g protein per serving thanks to protein powder, an egg, and oats.
- No banana: Pure Biscoff flavor without a fruity note.
- Quick: Ready in about 30 minutes (5 minutes to prep, ~22 minutes to bake).
- Single serving: Made for one ramekin and easy to scale for meal prep.
Ingredients
(Exact amounts appear in the recipe card below.)
Baked oats base:
- Quick oats — blend into a fine flour for a cake-like texture. Rolled oats can be used but will be chewier.
- Baking powder — gives rise and lightness.
- Egg — provides structure. For a vegan version, use a flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes).
- Vanilla protein powder — adds protein and flavor. Whey-casein blends bake best; pure whey may dry out the bake.
- Milk — almond, dairy, or oat milk; almond is neutral.
- Vanilla extract — enhances the warm spice notes.
- Maple syrup — a touch of sweetness.
Biscoff layer & topping:
- Biscoff spread — a tablespoon in the center creates a molten core; more can be drizzled on top after baking.
- Biscoff cookie — crumbled on top for crunch.
Optional: Greek yogurt or cottage cheese on top, extra cookie butter drizzle, a pinch of cinnamon, or white chocolate chips folded into the batter.
Method
- Preheat: Set oven to 350°F (175°C). Grease an 8-ounce ramekin or small oven-safe dish.
- Blend the oats: Pulse quick oats in a blender until they form a fine flour.
- Add wet ingredients: Add protein powder, baking powder, egg, milk, vanilla, and maple syrup to the blender and blend until smooth, scraping sides if needed.
- Layer: Pour about 3/4 of the batter into the greased ramekin. Drop 1 tablespoon of Biscoff spread into the center, then pour the remaining batter over to fully cover the spread.
- Top and bake: Crumble one Biscoff cookie over the top. Bake 20–25 minutes, until the top is golden and an off-center toothpick comes out clean. Avoid testing the center so you don’t pierce the molten Biscoff.
- Rest & serve: Cool 5 minutes, drizzle extra melted Biscoff if desired, and serve warm.
Tips for success
- Use quick oats for the smoothest, most cake-like texture.
- Don’t skip baking powder — it’s essential for a light rise.
- Make sure the Biscoff is completely covered by batter to avoid burning.
- Check doneness off-center; the Biscoff core will always read as wet.
- Serve warm — the center is at its gooey best within minutes of baking.
- If using protein powder, a whey-casein blend helps keep the bake moist.
Variations & substitutions
- Vegan: Use a flax egg and plant-based protein powder. Biscoff spread and most Biscoff cookies are vegan.
- Gluten-free: Traditional Biscoff contains gluten; swap in a gluten-free cookie butter alternative if needed.
- Higher protein: Fold 2 tbsp Greek yogurt or cottage cheese into the batter for extra protein.
- No protein powder: Add an extra tbsp oats and an extra tbsp milk — protein will drop significantly.
- Other spreads: Trader Joe’s Cookie Butter or nut butters work as substitutes but change the flavor.
- Batch bake: Triple the recipe and bake in an 8×8 dish for 30–35 minutes; cut into portions for meal prep.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave 30–45 seconds with a splash of milk to refresh the texture; the Biscoff layer will soften again when warmed. For longer storage, cool completely, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge before reheating. Keep cookie crumble topping off until serving to avoid sogginess.
FAQs
How much protein? About 38 g per serving from protein powder, an egg, and oats.
Banana? No — this recipe is intentionally banana-free so the Biscoff flavor is front and center.
Air fryer? Yes — bake at 350°F for roughly 12–15 minutes, checking at 12 minutes as air fryers vary.
Are Biscoff cookies vegan? Yes, Lotus Biscoff cookies and the spread are typically vegan. Swap the egg for a flax egg to make the whole dish vegan.
Biscoff Baked Oats (High Protein, No Banana)
Ingredients
- ½ cup quick oats
- ½ tsp baking powder
- 1 tbsp maple syrup
- 1 scoop vanilla protein powder
- ⅓ cup almond milk
- ½ tsp vanilla
- 1 egg
- 1-2 tbsp Biscoff spread
- 1 Biscoff cookie
Instructions
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Blend your oats on high to create a fine flour. Then add all remaining ingredients (except Biscoff spread and cookie) and blend until combined.
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Pour 3/4 of the batter into a greased oven-safe dish, add the Biscoff spread to the center, then top with the remaining batter so the spread is fully covered. Crumble cookie pieces over the top.
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Bake at 350°F for 20–25 minutes until golden and set at the edges.
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Remove from oven, let rest 5 minutes, then enjoy warm.
Nutrition
| Calories: 534kcal
| Carbohydrates: 60g
| Protein: 38g
| Fat: 16g
| Fiber: 5g
The nutrition information is an estimate and may vary with substitutions and serving size. Use it as a general guide.
More baked oats recipes
- Carrot Cake Baked Oats
- Lemon Poppy Seed Baked Oats
- Apple Pie Baked Oatmeal
- Banana Bread Baked Oats
- Brownie Batter Baked Oats
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