Baked Oats are the latest food trend to go viral on TikTok, and with good reason. This recipe is easy, delicious, and comforting – and can easily be made gluten-free or vegan. It’s essentially porridge, but with a bit more going on, and the fact that there’s no stirring means you can use the time that you would have spent at the hob doing yoga, meditating, or just taming your inbox.
All of the below are designed to feed one person, require just five minutes of prep, and take 25 minutes in the oven. They also reheat well if you have leftovers, or want to make them ahead for busy weekday mornings. You can, of course, make the below with regular oats, but quinoa and buckwheat flakes are great as well. Blitz your oats (or quinoa or buckwheat) in a blender for a more cake-like consistency – but you can skip this if you’re in a rush/prefer more texture.
In terms of further variations, I love adding even more fruit and veg to the basic mix. If you have any leftover mashed squash, sweet potato, or pumpkin, it will add a natural sweetness and creaminess to the finished dish. You can also grate in some apples or pears, or use the zest of any citrus you have hanging around to prevent waste. A drizzle of tahini or your favourite nut butter is also delicious.
If you love these recipes, be sure to try the Fruit Bowl Bake in my cookbook, Eat Green, as well.
Raspberry Bakewell Baked Oats
Ingredients
- 40g rolled oats (or quinoa or buckwheat flakes)
- 1/2 a small ripe banana, mashed
- 120ml of your favourite milk (or mylk)
- 3/4 tsp baking powder
- 1 tbsp maple syrup (or honey)
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- A large handful of raspberries (or other berries)
- A small handful of flaked almonds
- A dollop of Greek yoghurt (or dairy-free alternative), to serve
Method
-
1
Preheat the oven to 180 degrees Celsius. Grease a small oven-proof dish or ramekin with a little butter or coconut oil.
-
2
Mix all the ingredients (except the yoghurt) together in a bowl until combined. Transfer to the dish and bake for 25 minutes or so, until golden at the edges.
-
3
Once out of the oven, leave to cool for about 10 minutes or so. Add the Greek yoghurt and a little extra maple syrup or honey if you like – then eat straight from the dish.
Notes
This would also be fantastic with cherries. I used frozen berries as we’re out of season at the moment. If you don’t have flaked almonds, just chop some regular ones.
Carrot Cake-Style Baked Oats
Ingredients
- 40g rolled oats (or quinoa or buckwheat flakes)
- 1/2 a small ripe banana, mashed
- 120ml of your favourite milk (or mylk)
- 3/4 tsp baking powder
- 1 tbsp maple syrup (or honey)
- 1/2 tsp vanilla extract
- 1 small carrot, roughly grated
- 1 tsp ground cinnamon
- 1/4 tsp of ginger/mixed spice/nutmeg
- A couple of tbsps of chopped walnuts and/or pistachios
- A couple of tbsps of raisins/dried fruit/dates
- A tiny pinch of salt
- A dollop of Greek yoghurt (or dairy-free alternative), to serve
Method
-
1
Preheat the oven to 180 degrees Celsius. Grease a small oven-proof dish or ramekin with a little butter or coconut oil.
-
2
Mix all the ingredients (except the yoghurt) together in a bowl until combined. Transfer to the dish and bake for 25 minutes or so, until golden at the edges.
-
3
Once out of the oven, leave to cool for about 10 minutes or so. Add the Greek yoghurt and a little extra maple syrup or honey if you like – then eat straight from the dish.
Notes
If you’re out of carrots, grate in a small apple instead. 1 and a 1/2 tbsps of chai mix will work brilliantly as a replacement for the cinnamon and ginger/mixed spice/nutmeg.
Blueberry & Chocolate Baked Oats
Ingredients
- 40g rolled oats (or quinoa or buckwheat flakes)
- 1/2 a small ripe banana, mashed
- 120ml of your favourite milk (or mylk)
- 3/4 tsp baking powder
- 1 tbsp maple syrup (or honey)
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- A handful of blueberries
- 1 tbsp of cocoa powder
- A small handful of roughly chopped nuts (or seeds)
- A dollop of Greek yoghurt (or dairy-free alternative), to serve
Method
-
1
Preheat the oven to 180 degrees Celsius. Grease a small oven-proof dish or ramekin with a little butter or coconut oil.
-
2
Mix all the ingredients (except the yoghurt) together in a bowl until combined. Transfer to the dish and bake for 25 minutes or so, until golden at the edges.
-
3
Once out of the oven, leave to cool for about 10 minutes or so. Add the Greek yoghurt and a little extra maple syrup or honey if you like – then eat straight from the dish.
Notes
All berries would work here – and protein powder is a great substitute for cocoa. If you’re feeling decadent, throw a few roughly chopped squares of dark chocolate into the mix.
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