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Do you need an excuse to eat cake for breakfast? Amazing, you’re in the right place. These Biscoff baked oats are like a soft, brown sugar and cinnamon-scented cake. It’s made with just a handful of wholesome ingredients and may turn even the biggest oatmeal hater into a believer.

yellow ramekin filled with baked oatmeal and topped with biscoff spread and biscoff cookie crumbles

I love oatmeal and as a dietitian, I’m a major fan of its awesome nutrient potential. Oats are high in soluble fiber and a variety of essential nutrients like manganese, phosphorous, iron, zinc and B vitamins. (source)

I love oats all overnight oats, hot oatmeal, muesli aaaand BAKED OATS like these.

spoon digging into the Biscoff baked oatmeal

What are baked oats and what’s so great about them?

  • Baked oatmeal is generally a mixture of rolled oats or quick oats combined with milk, egg and a few other ingredients and blended until smooth. The result is a cake-like texture, instead of a traditional bowl of hot oatmeal.
  • These biscoff baked oats could be an amazing option for someone who doesn’t like the texture of regular oatmeal or for anyone wanting to switch up their morning oats.
  • The combo of oats, protein powder, egg, milk and cinnamon makes this a balanced, healthy breakfast while the addition of Biscoff cookie butter makes it taste like a delicious breakfast treat. A single serving features high fiber whole grains, fresh fruit and nearly 30 grams of protein.
  • This recipe can be doubled and made in a 8×8 square baking pan or as written, baked in two individual ramekins. It is delicious enjoyed right away but also keeps well for meal prep.
ingredients needed for the recipe

Ingredients you’ll need to make this recipe:

Oats: opt for whole oats (old-fashioned oats) or quick oats for this recipe. Steel cut oats will not work.

Banana: for best results, make sure you use a ripe banana for sweetness, texture and flavor!

Egg: egg provides helps provide structure for the baked oats and gives it more of that cake-like texture.

Milk: choose whatever kind of milk you enjoy! Dairy milk, soy milk, unsweetened almond milk and cashew milk are all great options. For reference, I used whole milk.

Protein powder: to provide balance and make it high protein, I like to add protein powder to my baked oats. However, this is optional if it’s not something you keep on hand.

Baking powder: baking powder is the leavening agent for the recipe.

Salt: just a pinch of salt helps reinforce all of the other flavors.

Cinnamon: ground cinnamon reinforces the cinnamon-y flavors of Biscoff.

Biscoff spread: Lotus biscoff spread can be found in most grocery stores in the same aisle as peanut butter, jam and honey.

Biscoff cookie: a Biscoff biscuit is a crisp, spiced cookie originating from Belgium. You can find it at the grocery store in the cookie aisle.

Optional nutrition boosters: feel free to add a tablespoon or two of chia seeds, ground flaxseed or hemp hearts for a boost of heart-healthy fats and fiber.

Other fun add-ins: white chocolate chips, caramel drizzle, dollop of Greek yogurt, banana slices, extra melted biscoff spread, sprinkle of cinnamon.

How to make Biscoff baked oats:

Preheat the oven to 350 degrees.

all ingredients in a blender cup

In a blender or blender cup combine the oats, banana, egg, milk, protein powder, baking powder, salt and cinnamon and blend until smooth.

blended mixture being poured into ramekins

Pour batter into two 8oz greased, oven-safe ramekins. In a small bowl, warm the two tablespoons of biscoff spread in the microwave for about 20 seconds, until softened.

dollop of biscoff in the mixture and being swirled with a toothpick

Spoon one tablespoon into each of the ramekins and use a toothpick to swirl it into the batter.

Bake for 20 minutes, or until a toothpick inserted comes out clean.

side by side of baked oatmeal with and without toppings

Warm another 1-2 teaspoons Biscoff spread in a small bowl for 15-25 seconds in the microwave until melty and drizzle it over the baked oatmeal. Crumble up the Biscoff cookies and top each ramekin with Biscoff crumb topping.

Air-fryer instructions:

You can bake this in an air fryer at 350 degrees for 12-15 minutes. The heat is more intense in an air-fryer so start conservatively and add a few more minutes if needed.

Equipment you will need:

Blender

Individual ramekins

two ramekins of Biscoff baked oatmeal topped with Biscoff spread and biscoff cookie crumble

FAQs

What is Biscoff?

Biscoff spread is a creamy, spreadable version of the Biscoff cookie, made from finely ground speculoos cookies. It has a caramelized spiced flavor reminiscent of cinnamon and brown sugar.

What could I use if I don’t have Biscoff?

The product called ‘cookie butter’ at Trader Joe’s is a near identical substitute. Granola butter is another very popular and delicious option. If you don’t have access to any of those you could use peanut butter, almond butter, cashew butter or sunflower seed butter. If your nut butters are unsweetened you may want to consider adding 1-3 teaspoons maple syrup or honey. Biscoff is the sweetener in this recipe so without it, the result will be less sweet.

How could I make this for meal prep?

I have two ideas. 1) double the recipe and make four individual ramekins or 2) double or triple the recipe and bake in a 8×8 baking dish at 350 degrees for 28-30 minutes or until a toothpick entered comes out clean. Slice into squares and store in an airtight container.

What type of protein powder do you like?

For this recipe I like vanilla protein powder and my go-to brands are Orgain or Premier Protein.

How can I make this vegan?

​For a vegan version, use a non-dairy milk and replace the egg with a flax egg or egg replacer. To make a flax egg, whisk together one tablespoon ground flaxseed with 2 tablespoons warm water and let sit for five minutes.

spoonful of oatmeal on the table with crumbs around it

If you love this breakfast idea you’ll love these other yummy breakfast recipes:

Peanut butter baked oatmeal

Matcha protein shake

Morning glory muffins

Protein-boosted banana bread

Cranberry overnight oats

Biscoff overnight oats

Watch how to make Biscoff baked oats:

If you try this recipe don’t forget to leave a review and star rating, I really appreciate it! Also I love seeing your creations on Instagram, make sure to tag me @itsaflavorfullife!

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ramekin of biscoff baked oats drizzle with biscoff cookie butter

Biscoff Baked Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: blend/bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft, cake-like texture, melty Biscoff drizzle and crunchy cookie crumbles is going to make you fall in love with this easy breakfast (or dessert!)

Ingredients

Units Scale
  • 1 cup rolled oats
  • 1 ripe banana
  • 1 egg
  • 1/2 cup milk of choice
  • 1/4 cup protein powder (optional, but makes this meal more balanced!)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt
  • 2 tablespoons Biscoff spread
  • Extra biscoff, melted, for drizzling (optional, but recommended)
  • 2 Biscoff cookies, crumbled (optional, but do it)

Instructions

Blend: In a blender or blender cup combine the oats, banana, egg, milk, protein powder, baking powder, salt and cinnamon and blend until smooth.

Pour and swirl: Pour batter into two 8oz greased, oven-safe ramekins. In a small bowl, warm the two tablespoons of biscoff spread in the microwave for about 20 seconds, until softened. Spoon one tablespoon into each of the ramekins and use a toothpick to swirl it into the batter.

Bake: Bake for 20 minutes, or until a toothpick inserted comes out clean.

Drizzle and crumble: Warm another 1-2 teaspoons Biscoff spread in a small bowl for 15-25 seconds in the microwave until melty and drizzle it over the baked oatmeal. Crumble on one Biscoff cookie per ramekin.

Cry happy breakfast tears: Grab yourself a cup of tea or mug of coffee and DIG IN.

Notes

Air-fryer instructions: You can bake this in an air fryer at 350 degrees for 12-15 minutes. The heat is more intense in an air-fryer so start conservatively and add a few more minutes if needed.

See above blog post for ingredient substitution ideas and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly.

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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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