- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 1
Ingredients
What you’ll need — tap to tick off as you go
- 50 g
- 60 ml
- ½ tsp
- ½ tsp
- 1 pinch
- 10 g
- 1 tbsp
Process
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Preheat the oven to 180°C (fan 160°C). Lightly grease a 10–12 cm ramekin or small oven-safe dish with a little neutral oil or butter.
Put 50 g rolled oats, 1 ripe banana, 1 egg, 60 ml milk, 0.5 tsp baking powder, 0.5 tsp vanilla extract (if using), and 1 pinch salt into a blender.
Blend on high for 30–45 seconds until completely smooth. Scrape down the sides and blend again if needed. The batter should look like thick pancake batter.
Pour half of the batter into the greased ramekin. Add 1 tbsp peanut butter and 10 g chocolate chips in the center, then pour the remaining batter over the top.
Bake on the middle rack for 22–25 minutes, until the top is set and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Let the baked oats cool in the ramekin for 5 minutes. The center will be molten if you added peanut butter and chocolate. Eat warm with a spoon.
Kitchen notes
Kitchen notes
- The most common mistake is using quick oats or oat flour instead of rolled oats. Quick oats make the bake gummy, and oat flour makes it dense. Rolled oats blended fresh give the fluffy cake texture.
- Do not overbake. The center should still be slightly moist when you pull it out; it sets as it cools. If the toothpick comes out clean and dry, the oats will be dry.
- If you do not have a blender, you can use a food processor, but blend for at least 1 minute and scrape down the sides. A smooth batter is key to the TikTok texture.
- For a protein boost, replace 1 tbsp of the oats with 1 tbsp of vanilla protein powder, but add an extra 1-2 tbsp milk because protein powder absorbs liquid.
Substitutions
- banana→1/4 cup unsweetened applesauce + 1 tbsp maple syrup
- egg→1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, rested 5 minutes)
- milk→unsweetened oat milk or soy milk
- peanut butter→almond butter or sunflower seed butter
Storage & reheating
Store leftover baked oats covered in the ramekin or transfer to an airtight container and refrigerate for up to 3 days. To reheat, microwave on medium power for 45-60 seconds, or cover with foil and warm in a 160°C oven for 8-10 minutes. The center will be less molten after reheating. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge and reheat as above.
FAQ
The questions we get asked most
Why did my baked oats turn out gummy or rubbery?
Gummy baked oats almost always come from using quick oats or over-blending. Quick oats are pre-cooked and break down into a paste. Use old-fashioned rolled oats and blend just until smooth, about 30-45 seconds. Also make sure your baking powder is fresh; expired baking powder will not lift the batter.
Can I make baked oats without a blender?
Yes, but the texture will be different. Mash the banana thoroughly with a fork, then whisk in the egg, milk, and vanilla. Stir in the oats and baking powder. Let the mixture sit for 10 minutes so the oats soften, then bake as directed. The result will be more like a traditional oatmeal bake than a smooth cake.
How do I know when baked oats are done?
The top should be set and spring back lightly when touched. Insert a toothpick into the center: it should come out with a few moist crumbs, not wet batter. If you added a peanut butter or chocolate filling, the toothpick may hit the molten center, so also check the edges. Bake for 22-25 minutes at 180°C; if the top browns too fast, cover loosely with foil.
Can I prepare baked oats the night before and bake in the morning?
You can blend the batter and keep it covered in the fridge overnight, but the oats will absorb liquid and thicken. Stir in 1-2 tbsp milk before baking to loosen it. For best results, portion the batter into the ramekin, cover, and refrigerate; add 2-3 minutes to the baking time.
Can I use frozen berries instead of chocolate chips?
Yes. Add 2 tbsp frozen berries to the center instead of chocolate chips. Do not thaw them first; frozen berries release less juice and keep the center from getting soggy. You may need to bake 2-3 minutes longer. Expect the berries to be very hot when you break into the baked oats.
Why is my baked oats dry?
Dryness comes from overbaking or using too little liquid. Ovens vary, so start checking at 20 minutes. Also measure the banana accurately; a small banana means less moisture. If your batter looks very thick before baking, add 1-2 tbsp milk until it ribbons off the spoon.
Can I double or triple this recipe?
Yes, but bake in separate ramekins rather than one large dish. A larger dish changes the baking time and the center may not set before the edges dry out. Double all ingredients and divide between two ramekins; keep the same oven temperature and check at 22 minutes.
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