I’m sharing a dessert-for-breakfast recipe that I adore: Biscoff Baked Oats. Made with wholesome oats, ripened banana, and a rich center of creamy Biscoff spread plus crunchy cookie pieces, it brings cake-like comfort to your morning routine.
Why You’ll Love This Recipe
I love how effortless this comes together—just a quick blend, bake, and you’ve got a warm, satisfying, cake‑like oats treat. The natural sweetness from banana means I can skip refined sugar, yet still get that indulgent flavor. And with the buttery, spiced richness of Biscoff swirled inside, it feels like I’m treating myself even on rushed mornings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– rolled oats (or quick‑cooking oats)
– ripe banana
– egg
– milk (almond or dairy)
– optional: maple syrup or honey
– baking powder
– Biscoff spread
– Biscoff cookies, crushed
directions
I start by preheating the oven to 350 °F (175 °C) and greasing two 8‑oz ramekins. Then, I blitz oats in a blender until they resemble fine flour, toss in the banana, egg, milk, optional sweetener, and baking powder, and blend until smooth. I divide the batter between the ramekins, swirl in a tablespoon of Biscoff spread in each, and bake for about 20–22 minutes—or until they’re risen and springy. Finally, I top them with crushed Biscoff cookies and a drizzle of extra spread before serving hot.
Servings and timing
This recipe yields 2 servings.
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Prep time: about 5 minutes
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Cook time: approximately 25 minutes
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Total time: around 30 minutes
I confirmed these timing details from a trusted recipe source by Liz Thomson
Variations
I like experimenting with flavors. For a vegan twist, I’ve tried replacing the egg with a flax “egg” or applesauce, and it still bakes into a soft cake‑like texture. I’ve also swapped banana with applesauce or added berries to the batter for a fruity twist. For more decadent versions, I’ve folded in a scoop of protein powder or stirred in vanilla and cinnamon for extra warmth.
storage/reheating
I let leftovers cool before covering and refrigerating, and they keep well for up to 2 days. When I’m ready to enjoy again, I pop one into the microwave until hot—about 60 seconds—and the texture softens beautifully.
FAQs
What if I don’t have a blender?
I simply mash the banana thoroughly and stir all ingredients together until smooth—this works well and still gives a fluffy texture.
Can I make this gluten‑free?
I haven’t tried certified gluten‑free oats or spreads, but in theory it should work—just double‑check all labels to be certain.
Can I bake this as one dish instead of two ramekins?
Absolutely. You can pour the batter into one larger dish. The baking time may increase slightly—often by about 10 minutes—until the center feels set
Can I skip the banana?
Yes—I’ve substituted with about ½ cup of applesauce and still end up with a moist, flavorful baked oat.
Is it okay to use dairy milk instead of almond milk?
Yes—I often use whichever milk I have on hand; both dairy and plant‑based milks work equally well
Can I prep this the night before?
I’ve prepared the batter ahead and stored it in the fridge, then baked in the morning—it still bakes up beautifully.
What indicates that it’s done baking?
The top should be risen and springy to the touch, and when it springs back it’s ready
Can I make more than two servings at once?
Yes—you can double or triple the recipe. Just use a larger baking vessel and adjust bake time as needed
Can I eat these cold?
I prefer them warm for that cake‑like softness, but cold works too. They firm up, so I often warm them briefly in the microwave to revive texture
Is this recipe kid‑friendly?
Definitely. Kids often love the “cake” texture and cookie flavor, and it’s a fun and cozy breakfast option.
Conclusion
I always feel like I’m starting the day with something indulgent when I make these Biscoff Baked Oats—yet they’re made with simple, wholesome ingredients. Whether I’m craving sweetness in the morning or need a comforting make‑ahead treat, these oats deliver. I hope you enjoy making them as much as I do—happy baking and indulging!
Print
Biscoff Baked Oats
- Total Time: 30 minutes
- Yield: 2 servings
Description
Warm, fluffy, and irresistibly spiced, these Biscoff Baked Oats combine creamy banana, wholesome oats, and indulgent cookie butter for the ultimate dessert-for-breakfast treat.
Ingredients
1 cup rolled oats or quick-cooking oats
1 ripe banana
1 egg
1/2 cup almond milk or dairy milk
1 teaspoon maple syrup or honey (optional)
1/2 teaspoon baking powder
2 tablespoons Biscoff spread (plus more for drizzling, if desired)
2 Biscoff cookies, crushed
Instructions
Preheat oven to 350°F (175°C).
Lightly grease two 8-ounce ramekins with butter or spray cooking oil.
Add oats to a blender and pulse until finely ground like flour.
Add banana, egg, milk, maple syrup (if using), and baking powder. Blend until smooth.
Divide batter between the ramekins.
Stir 1 tablespoon Biscoff spread into each ramekin.
Bake for 20–22 minutes, until puffed and springy.
Top with crushed Biscoff cookies and drizzle with more Biscoff spread, if desired. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
