Biscoff Baked Oats Recipe
Introduction
Biscoff Baked Oats are a delicious and comforting breakfast treat that combines creamy oats with the unique spice and caramel flavor of Biscoff spread. This easy-to-make recipe creates a warm, satisfying dish perfect for starting your day on a sweet note.
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 1 egg
- ½ cup milk of choice
- ¼ cup protein powder (optional, but makes this meal more balanced!)
- ½ teaspoon baking powder
- ½ 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
- Step 1: In a blender or blender cup, combine the oats, ripe banana, egg, milk, protein powder (if using), baking powder, cinnamon, and sea salt. Blend until the mixture is smooth and well combined.
- Step 2: Grease two 8-ounce oven-safe ramekins. Pour the batter evenly into the ramekins. In a small bowl, warm the 2 tablespoons of Biscoff spread in the microwave for about 20 seconds until softened. Spoon one tablespoon into each ramekin and use a toothpick to gently swirl the spread into the batter.
- Step 3: Bake the ramekins in a preheated oven at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Warm an additional 1-2 teaspoons of Biscoff spread in the microwave for 15-25 seconds until melted. Drizzle it over the baked oats. Crumble one Biscoff cookie over each ramekin for added crunch and flavor.
- Step 5: Serve warm with your favorite cup of tea or coffee and enjoy this cozy breakfast delight.
Tips & Variations
- Use almond, oat, or any plant-based milk to keep this recipe dairy-free.
- Add a handful of chopped nuts or seeds for extra texture and nutrition.
- Swap out the banana for applesauce if you prefer a different fruit flavor.
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Garnish with fresh berries or a dollop of yogurt for added freshness.
Storage
Store leftover baked oats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, adding a splash of milk if needed to restore creaminess. This dish is best enjoyed warm but can also be eaten cold if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Bake fresh in the morning for the best texture and taste.
What can I use if I don’t have Biscoff spread?
If you don’t have Biscoff spread, peanut butter or almond butter make good alternatives. They won’t have the exact flavor but will still add a delicious, creamy element.
Print
Biscoff Baked Oats Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting Biscoff Baked Oats recipe that combines creamy, spiced baked oatmeal with the rich flavor of Biscoff spread and cookies. Perfect for a balanced breakfast, especially when enhanced with optional protein powder. This baked oats dish is creamy, naturally sweetened with banana, and topped with a delightful swirl and crumble of Biscoff for extra indulgence.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 1 egg
- ½ cup milk of choice
- ¼ cup protein powder (optional, but makes this meal more balanced!)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of sea salt
Toppings
- 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 rolled oats, ripe banana, egg, milk of choice, protein powder (if using), baking powder, pinch of sea salt, and cinnamon, then blend until the mixture is smooth and well-combined.
- Pour and swirl: Grease two 8-ounce oven-safe ramekins and pour the blended batter evenly into them. Warm 2 tablespoons of Biscoff spread in the microwave for about 20 seconds until softened. Spoon one tablespoon of the softened Biscoff spread into each ramekin and use a toothpick to swirl it gently through the batter, creating a marbled effect.
- Bake: Place the ramekins in a preheated oven and bake at 350°F (175°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean indicating the oats are set.
- Drizzle and crumble: Warm another 1-2 teaspoons of Biscoff spread in the microwave for 15-25 seconds until melty. Drizzle this melted spread over the baked oatmeal in each ramekin. Then crumble one Biscoff cookie on top of each serving for added texture and flavor.
- Enjoy: Serve warm with a cup of tea or coffee and enjoy your comforting, delicious Biscoff baked oats breakfast.
Notes
- Protein powder is optional but adds nutritional balance and creaminess.
- Use any milk of choice, dairy or plant-based, to suit dietary preferences.
- The Biscoff swirl creates a delightful flavor contrast and visual appeal.
- Crumbled Biscoff cookies add a crunchy texture to this soft baked oats dish.
- To ensure even baking, use similar-sized ramekins and grease them well to prevent sticking.
- This recipe serves two and works great for meal prep breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Biscoff baked oats, baked oatmeal, breakfast oats, easy breakfast, healthy breakfast, protein oats, Biscoff spread recipe
