Baked oats
Instructions
Tip
Baked oats should have a cake-like texture and be soft and tender on the inside. Use a toothpick or knife to check if they are fully baked. If they are still soggy in the centre, leave them in the oven a little longer until they are done but do not overbake them as they will come out dry if you bake them too long. Only fill the ramekins ¾ of the way full as they rise during baking; otherwise, they might overflow in the oven.
Tip
If you do not have any ramekins, use a muffin pan with muffin liners and pour the batter into the liners. Store the baked oats in an airtight container for two days at room temperature or in the fridge for up to a week.
Questions about baked oats
With our tips and recipe for baked oats, you can easily whip up these delicious beauties and enjoy them for breakfast. We have answered some of the most frequently asked questions about this popular breakfast option. Read below and find out more!
Baked oats are a popular breakfast treat or lunch snack made from eggs, oats, bananas, syrup, and baking powder that are blended together into a porridge-like batter. The batter is baked in small ramekins with fresh fruit or berries sprinkled on top or mixed into the batter. Baked oats taste similar to cake and are preferably enjoyed warm with a spoon. It is a straightforward breakfast meal that can be cooked in an oven or microwave.
Place four ramekins in the oven and preheat to 200°C. For the batter, blend eggs, oats, banana, syrup, oil, baking powder and salt and fold in chopped nuts. Spread half the blueberries at the bottom of the ramekins and pour batter over them. Sprinkle the remaining berries on top and bake for about 25 minutes. Garnish with redwood sorrel and a scoop of vanilla Skyr.
Baked oats take about 25 minutes to cook in the oven at 200°C or 2-3 minutes when using a microwave. When they have taken on a golden-brown colour and risen slightly in the ramekins, they are done, and you can remove them from the oven or microwave. If you do cook them in the microwave, be aware that you will end up with a softer texture but still equally delicious.
It is perfectly fine to reheat baked oats in either oven or microwave after they have been stored in the fridge or freezer. Reheat them in the oven for about 10-15 minutes at 200°C. You can place a piece of baking paper or tin foil over the baked oats to prevent them from becoming too dark. Microwave each ramekin individually at high heat for about 1 minute. They should still have a fluffy, crunchy texture.
Do you have any leftovers? Freeze your baked oats after they have cooled completely. Wrap the ramekins in cling film and foil and place them in a sealable freezer bag before placing them in the freezer. This will help retain the texture and flavour and prevent any frostbite. They will keep for up to 2 months if stored properly. When you are ready to enjoy your blueberry baked oats, remove from the freezer bags, unwrap them, allow to defrost at room temperature and then warm them in the oven or microwave.
Making baked oats in the microwave is a great way to save time. Pour the blueberries and the batter into the ramekins or other microwave-safe dishes and microwave for about 2-3 minutes at high heat until they have a fluffy, cake-like texture. The batter will puff up while cooking and then deflate slightly when it is fully cooked. If you prefer a gooier consistency, cook the oats in the microwave for a little less time.
You can make baked oats without a blender and simply use a spoon or whisk to blend all the ingredients together. However, the batter will not be as smooth and even as when you blend it, and you will end up with a chewier texture. So, if you want to obtain a smooth texture, we recommend using a blender to mix the eggs, oats, and bananas with the rest of the ingredients for the batter.
Ingredients
|
Eggs
|
4 |
|---|---|
|
Oats
|
4 dl |
|
Bananas (approx. 400 g)
|
4 |
|
Syrup
|
2 tbsp |
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Oil
|
½ tbsp |
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Baking powder
|
2 tsp |
|
Table salt
|
1 tsp |
|
Coarsely chopped almonds
|
40 g |
|
Blueberries
|
150 g |
Garnish
|
Red wood sorrel
|
|
|---|---|
|
Skyr, vanilla
|
4 dl |
Other recipes
Blueberry baked oats for breakfast
Treat yourself to a delicious breakfast with our blueberry baked oats with a juicy burst in every bite. This breakfast option has a cake-like consistency that comes from adding eggs to the batter and blending all ingredients into a smooth porridge batter. Chopped almonds provide a nice crunchy texture to the fluffy consistency, while the bananas and syrup deliver sweetness and moisture. It is the perfect recipe to start your mornings!
Check out other breakfast recipes with our tasty and colourful smoothie bowl with fresh fruit and berries or banana pancakes topped with skyr, fresh berries and honey. For a more classic take, try American pancakes served with blueberries, maple syrup and butter.
Deliciously soft both warm and cold
These blueberry baked oats are perfect throughout the day. With their tender, puffy and spongy texture, you can eat them both warm and cold. They are most delicious warm right out of the oven but will get slightly denser once they have cooled – though they still taste great. So just pop them in the oven or microwave for a few minutes while you get ready for work and enjoy them on the go. Or, wrap them in cling film and bring for an easy snack or light lunch at work or in school.
Add your own touch
There are so many delicious ways to vary your breakfast or make something that goes well with an afternoon snack. Here is some inspiration to change up the blueberry version that you do not want to miss out on.
Chocolate baked oats
Blueberry baked oats also taste great with cocoa powder. Add two tablespoons of good-quality cocoa powder to the batter to give it an intense chocolate flavour similar to a chocolate cake. You can add the blueberries or simply bake the batter without them and instead serve the berries on the side along with vanilla skyr. On a cold winter or autumn morning, add a dash of cosy cinnamon for some spice to go along with the sweet flavours.
Chocolate chip baked oats
Love the taste of chocolate? Skip the blueberries and fold a handful of rich chocolate chips into the blended batter. The chocolate chips melt slightly when baked in the oven, and you will end up with a cross between cake and chocolate chip cookies. It is like having dessert for breakfast. To enhance the chocolate flavour, stir ½ teaspoon of your favourite coffee or brewed espresso into the batter. You get chocolate chips and coffee flavour in every bite. A tasty breakfast with a caffeine kick – what a way to start your morning! And, if you need some freshness, keep the blueberries in the batter for a fresh and sour kick in each bite.
Baked oats with berries
Blueberries are delicious on their own but taste even better mixed with other berries. Add a splash of vanilla paste or extract to the batter. Place blueberries, raspberries and blackberries in the ramekins, sprinkle with grated lemon zest and pour the batter over the berries and zest. These baked oats burst with sweet and juicy flavours and a touch of lemon for a fresh take; it is the perfect combination of sweet and tart. Dust them with a thin layer of icing sugar and serve with skyr.