Biscoff Baked Oats You'll Fall in Love With

BySimply Fresh Foodie
16 Comments
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I know I've made biscoff porridge before, but these biscoff baked oats take it to the next level.

If you have a little bit more time to wait for them to bake, the extra steps of blending and baking are 100% worth it. It's like eating a soft, spongey, biscoff-y cake for breakfast. And seriously, who wouldn't want that?

The oats become fluffy and light, the biscoff becomes melty and gooey, and it's just all around very delicious.

incredible biscoff oats

What is Biscoff?

If you're new here and haven't already heard me rant about biscoff spread, welcome! And get ready to learn about biscoff.

Basically its:

  • sweet
  • lightly spiced, like a gingersnap
  • melty like peanut butter
  • a cookie in a jar

If you've ever had those ginger-snap-esque cookies that are sometimes served alongside tea or coffee, you'll recognise the taste. I'm not sure why it tastes so much better in butter form, but trust me. It does.

What Are Baked Oats

Blender baked oats went viral on TikTok a little while back, and the basic premise is blending all oatmeal ingredients together and then baking them in a ramekin.

You can make baked oats without blending them first, but the texture won't be as cake-like.

Ingredients and Substitutions

I decided to make these biscoff baked oats vegan (since I'm vegan), but they're totally adaptable for non-vegans as well. Here's a little breakdown of what I used, and what you can use instead if you're so inclined:

  • Egg replacer: I use McKenzie's Vegan Egg Replacer, but you can also use a flax egg or regular egg if you're not vegan
  • Coconut yogurt: You can swap this for regular yogurt or ½ a super ripe banana
  • Rolled oats: This is necessary, but you can also swap for oat flour, or pre-blended oats if you're worried about making too much noise in the morning
  • Maple syrup: Use any sweetener you prefer
  • Plant-based milk: Use any type you like. I've made it with both soy and almond milk, but you can also use regular milk
  • Powdered peanut butter: I opt for PB2, but you can use any protein powder or nut butter instead. If you're not into it at all, add 2 tablespoon extra oats
  • Baking powder: Helps it rise, don't forget this!
  • Cinnamon: Leave it out if you don't like it
  • Sea salt: Adds some contrast to the sweetness
  • Biscoff spread: I mean, you can make these without, but why would you?

Let me know if you make them, and don't forget to leave a rating!

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📖 Recipe

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Soft-baked peanut butter skillet cookie with melted peanut butter center in a white ramekin on marble surface.

Biscoff Baked Oats

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5 from 10 reviews

  • Total Time: 30 minutes
  • Yield: 1 1x
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Description

These Biscoff baked oats take oatmeal to the next level. You'll feel like you're eating cake for breakfast.

Ingredients

Scale
  • 1 egg replacer or flax egg (*see suggestions)
  • 50 g coconut yogurt (plain or vanilla)
  • ½ cup oats (rolled)
  • 1 Tbsp maple syrup
  • ¼ cup dairy free milk
  • 2 Tbsp powdered peanut butter ((or vegan protein powder))
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • 1 pinch sea salt
  • 1 Tbsp Lotus Biscoff Spread

Instructions

  1. Preheat Preheat oven to 180°C.
  2. Blend In a blender, mix all ingredients except Biscoff spread. Blend until everything is smooth and well-combined.
  3. Bake Pour the blended mixture into a small, oven-proof ramekin (greased). Dollop biscoff into the centre of the batter, and bake in the oven until cooked through, 25 minutes.
  4. Eat and Enjoy The ramekin will be hot, so use an oven mitt to take your baked oats out of the oven. Let them cool slightly, then eat and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: Australian

Nutrition

  • Calories: 457
  • Fat: 22.2
  • Carbohydrates: 53.7
  • Protein: 16.8

SAVE FOR LATER

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16 Comments

  1. These baked oats are unreal. Great texture, I wondered if it was going to be too gummy but its perfect. Thanks!!!!

    Reply

  3. Obsessed w this! So I’m not vegan or live in a vegan friendly place so I made this non vegan. Honestly I’m sure it would be bomb either way! I’ve made this three times now and this has become a fav for the fam including my two year old. I highly recommend this to everyone.

    Reply

    1. Gabriela,
      This comment made my day -- no my week!
      I'm so happy you love these oats, and it's amazing how versatile they are whether you're vegan or not 🙂 I love that your little one loves this recipe too.
      Thanks so much for the lovely review!

      Reply

    1. So glad you liked it! My single serve biscoff lava cake is also an awesome recipe that tastes soooo indulgent but is also a healthier option 🤫😉 Check it out under "desserts"!

      Reply

    1. Amazing! I'm so glad to hear that you liked them 🙂 If you can leave a review, it'll help other people find the recipe too!

      Reply

  6. This recipe is amazing! I've got a huge sweet tooth and a soft spot for biscoff, so this is officially my new favourite breakfast!

    Reply

    1. Hey, good catch! You add the biscoff after you pour the batter into the ramekin. I've updated the recipe to match. Leave a rating if you try it, so I know how you like it 🙂

      Reply