The Viral Blended Baked Oats Recipe (That Tastes Like Cake!)

The Viral Baked Oats That Let You Eat Cake For Breakfast

What if I told you that you could eat a warm, fluffy, decadent single-serving cake for breakfast and not even feel a little bit guilty about it? No, you’re not dreaming. I’m talking about the breakfast that broke the internet, the recipe that gave oatmeal the glow-up it desperately needed. It’s time to talk about baked oats. If you’ve ever looked at your sad, gloopy bowl of morning oatmeal and wished it was, well, cake, then this recipe is the answer to your prayers. It’s a healthy, satisfying, and ridiculously easy breakfast that will change your mornings forever.

Why This Recipe Is A Breakfast Game-Changer

So, what’s the secret? Why is this so much better than your standard bowl of oats? It all comes down to one magical step: blending. Instead of simmering your oats into a porridge, you blitz them into a smooth, liquidy batter. When you bake it, the baking powder works its magic and transforms that batter into a light, airy, unbelievably cake-like creation.

This isn’t just a meal; it’s an experience. It’s warm, comforting, and endlessly customizable. It’s a healthy breakfast packed with fiber and protein that keeps you full for hours, but it feels like you’re eating dessert. Plus, the prep time is literally five minutes. You just toss everything in a blender, pour, and bake. It’s the perfect way to treat yourself on a weekday morning.

Ingredients

This recipe is for a perfect, single serving. Feel free to double or triple it as needed!

½ cup old-fashioned rolled oats: Do not use steel-cut or instant oats! Rolled oats are the key to the perfect texture.
1 ripe banana: The riper, the better for natural sweetness and moisture.
1 large egg: This gives the baked oats structure and a protein boost.
¼ cup milk of your choice: Dairy or non-dairy, whatever you have on hand works perfectly.
1 tablespoon maple syrup or honey (optional): If your banana isn’t super ripe or you have a sweet tooth.
½ teaspoon baking powder: This is not optional! It’s what makes your oats rise and get fluffy like a cake.
½ teaspoon vanilla extract: For that warm, cakey flavor.
A pinch of salt: To balance all the flavors.
A handful of chocolate chips or other mix-ins: Because why not?

Substitutions

Banana: You can substitute with ¼ cup of unsweetened applesauce, yogurt, or pumpkin puree.
Egg: For a vegan version, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Oats: If you are gluten-sensitive, make sure to use certified gluten-free rolled oats.

Tools & Kitchen Gadgets Used

You don’t need much to whip up this breakfast masterpiece.

Blender: A personal, single-serve blender (like a NutriBullet) is absolutely perfect for this. A high-powered blender also works great.
Oven-Safe Ramekin: A small, 8-10 ounce ramekin or any small, oven-safe dish is ideal for a single serving.
Measuring Cups and Spoons: To get the ratios just right for that perfect rise.

Step-by-Step Instructions

Get ready for the easiest fancy breakfast of your life.

Step 1: Preheat and Prep

First things first, get your oven preheating to 350°F (180°C). Lightly grease your ramekin with a little butter or non-stick spray to prevent sticking.

Step 2: Blend It All Up

Combine ALL of your ingredients—the rolled oats, banana, egg, milk, maple syrup, baking powder, vanilla, and salt—into your blender. Now, blend on high for about 30-60 seconds, or until the batter is completely smooth and creamy. There should be no visible oat flakes left. You’re looking for a consistency similar to pancake batter.

Step 3: Mix-In Your Magic

Pour the batter from the blender into a small bowl (or just leave it in the blender cup). Add your chocolate chips or other desired mix-ins and give it a quick stir with a spoon. If you want a molten chocolate center, just drop a few extra chocolate chips or a small square of chocolate right into the middle of the batter after you pour it.

Step 4: Pour and Bake

Pour the smooth batter into your prepared ramekin. The batter should fill it about three-quarters of the way to the top, leaving a little room for it to rise.

Step 5: Bake to Fluffy Perfection

Place the ramekin on a small baking sheet (just in case of any overflow) and bake for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Garnish

Let the baked oats cool in the ramekin for a few minutes—it will be incredibly hot. You can eat it straight from the dish with a spoon or carefully run a knife around the edge and invert it onto a plate. Top with a drizzle of peanut butter, more fresh fruit, or a dollop of yogurt, and enjoy your “healthy cake.”

Calories & Nutritional Info

A close-up macro shot of a spoon breaking into a golden-brown baked oats in a ramekin, showing the light, airy, cake-like texture inside.

Here’s a rough estimate for one single-serving baked oats, as prepared above.

Calories: Approximately 350-450 kcal (depending on mix-ins and sweetener)
Protein: A solid 15g
Fiber: Around 6-8g
Fat: About 12-15g
Carbohydrates: Roughly 45-50g

Nutritional Note: This is a wonderfully balanced breakfast, providing complex carbs and fiber from the oats, protein from the egg, and healthy fats. It’s designed to keep you feeling full and energized all morning.

Common Mistakes to Avoid

A few tips to ensure your baked oats are fluffy and cake-like, not dense and gummy.

Forgetting the Baking Powder: I’ll say it again: baking powder is the magic ingredient. Without it, you will not get that beautiful, fluffy, cakey rise.
Using the Wrong Kind of Oats: Steel-cut oats are too hard and won’t blend smoothly. Instant oats can sometimes result in a gummy texture. Old-fashioned rolled oats are the way to go.
Not Blending Long Enough: If you don’t blend the batter until it’s completely smooth, you’ll end up with a grainy texture instead of a cakey one. Make sure no oat flakes remain.
Overbaking: Like any good cake, baked oats can become dry if left in the oven for too long. Start checking for doneness at the 20-minute mark.

Variations & Customizations

The basic recipe is a perfect canvas for your breakfast creativity.

Chocolate Peanut Butter Dream: Add 1 tablespoon of unsweetened cocoa powder and 1 tablespoon of peanut butter (or powdered peanut butter) directly into the blender with the other ingredients.
Carrot Cake for Breakfast: Omit the banana and use ¼ cup of applesauce instead. Add ¼ cup of finely grated carrot, ½ teaspoon of cinnamon, and a pinch of nutmeg to the blender. After baking, top with a simple cream cheese glaze.
Lemon Blueberry Bliss: Skip the banana and use ¼ cup of plain Greek yogurt. Add the zest of one lemon to the blender. After blending, gently fold in a handful of fresh or frozen blueberries before pouring into the ramekin.

FAQ Section

All your burning questions about this blended breakfast sensation.

Do I have to use a blender for baked oats?

For the light and cakey texture, yes, a blender is essential. If you don’t have one, you can simply mix all the ingredients together (without blending) for a more traditional, dense baked oatmeal texture, which is also delicious, just different.

Can I make baked oats without a banana?

Yes! You can replace the banana with ¼ cup of unsweetened applesauce, pumpkin puree, or plain yogurt to provide similar moisture. You might want to add a little extra sweetener if you do.

Can I make baked oats vegan?

Absolutely. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 minutes) instead of the regular egg, and use a plant-based milk like almond, soy, or oat milk.

Can I make a large batch of this?

You can! Just multiply the ingredients by the number of servings you want and bake it in a larger greased baking dish (like an 8×8 pan). You will need to increase the baking time, likely to 30-40 minutes.

Why are my baked oats gummy or dense?

This is usually caused by using instant oats, not using baking powder, or over-mixing the batter after blending. Blend until just smooth, and make sure your baking powder is fresh!

Can I prepare baked oats the night before?

Yes, you can. Blend all the ingredients, pour the batter into your ramekin, cover it, and store it in the fridge overnight. In the morning, just pop it into the preheated oven. You may need to add a few extra minutes to the baking time.

Can I make this in the microwave?

You can, but the texture won’t be as good. The top won’t get golden and cake-like. If you’re in a pinch, microwave on high in a microwave-safe mug or ramekin for 90 seconds to 2 minutes, or until cooked through.

Final Thoughts

You are now officially part of the “cake for breakfast” club. This baked oats recipe is more than just a trend; it’s a genuinely delightful and satisfying way to start your day. It’s your permission slip to have something that feels indulgent but is actually good for you. So go ahead, dust off that blender, and get ready to transform your morning oatmeal from a chore into a celebration.