Fluffy Microwave Baked Oats
User Reviews
5
-
Prep Time
1 min
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Cook Time
2 mins
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Total Time
3 mins
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Servings
1 serving
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Calories
386 kcal
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Cuisine
American, International
Fluffy Microwave Baked Oats
Description
This recipe for Fluffy Microwave Baked Oats uses rolled oats blended with banana, egg, nut butter, almond milk, vanilla extract, and baking powder. Once blended, the batter is stirred with optional mix-ins such as chocolate chips or blueberries, then microwaved until it rises and sets, maintaining a moist interior with a soft texture.
The baking powder allows the oats to puff during cooking, though they settle once removed from the microwave. The banana adds natural sweetness and moisture, while the nut butter contributes creaminess. The oats provide a hearty base that combines quickly for a fast, single-serve breakfast or snack.
Serving suggestions include topping with additional nut butter, yogurt, or fresh fruit to enhance flavor and texture. The recipe notes variations with different mix-ins, nut-free substitutions like sun butter, and an air fryer alternative.
Storing leftovers up to four days in the refrigerator is possible, though the dish is best eaten fresh. Adjust microwave times as needed for different appliances to avoid over- or under-cooking.
Ingredients
- ½ cup rolled oats gluten-free if needed, old-fashioned
- 1 large egg
- ½ large banana more brown spots = sweeter, over-ripe
- 1 tablespoon nut butter (peanut butter, almond butter, sun butter, or cashew butter)
- 3 tablespoon almond milk I love vanilla unsweetened almond milk, or oat milk
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon or pumpkin spice
- honey or maple syrup, 1 tablespoon, optional sweetness
- chocolate chips 2 tbsp chocolate chips, 2 tbsp blueberries, extra banana slices on top, 2 tbsp rainbow sprinkles, 2 tbsp unsweetened shredded coconut
- blueberries
- banana
- Rainbow sprinkles
- unsweetened shredded coconut
Instructions
- Add all the base ingredients to a high-speed blender (do not add mix-ins yet). Blend on high for 20 – 40 seconds until fully combined.
- Stir in your desired mix-in. I love chocolate chips, blueberries, or sprinkles.
- Pour the batter into a greased microwave-safe ramekin (I used an 8-ounce one) or a large mug. Top with the extra chocolate chips or your desired mix-in.
- Microwave on high for 90 - 120 seconds. The baked oats will puff up a lot and almost look like they are over-rising (that is normal); they will sink back to normal when they are done cooking. Every microwave is different, so I always check mine at the 90-second mark. If they look underdone or a little liquidy, cook in 10-second intervals until done.
- The oats should be moist & fluffy. Serve with a drizzle of peanut butter, a dollop of yogurt, and/or fresh fruit. Enjoy!
Notes
- Use oat flour instead of rolled oats for a smoother texture; omit blending and whisk ingredients by hand.
- Substitute peanut butter with sun butter for a nut-free version.
- Microwave times vary; start checking at 90 seconds and add time in 10-second increments if undercooked.
- Air fryer cooking is an option: preheat to 290°F and air fry for 12-15 minutes until golden and fluffy.
- Store baked oats in an airtight container in the refrigerator for up to 4 days, though best enjoyed immediately after cooking.
- Explore mix-ins like chocolate chips, blueberries, rainbow sprinkles, or coconut for varied flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 186mg | 62% |
| Sodium | 347mg | 14% |
| Potassium | 519mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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