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5.0 from 15 votes

TikTok Baked Oats 3 Ways

A quick, easy and delicious oatmeal recipe you'll love!

Prep Time
5 mins
Cook Time
5 mins
Servings: 2
Calories: 448 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

For Chocolate Chip Baked Oats
  • 1 cup (90g) oats rolled or quick, and gluten free
  • ½ cup (118ml) milk whole, skim, or plant-based (your choice)
  • 1 ripe banana
  • 1 egg
  • 1 tablespoon maple syrup
  • ½ teaspoon baking powder
  • 1 pinch sea salt flakes
  • 4 tablespoons chocolate chips
  • toppings of your choice optional
For Peanut Butter and Jelly Baked Oats
  • 1 cup (90g) oats rolled or quick, and gluten free
  • ½ cup (118ml) milk whole, skim, or plant-based (your choice)
  • 1 ripe banana
  • 1 egg
  • 1 tablespoon maple syrup
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1 pinch sea salt flakes
  • 3 tablespoons peanut butter divided
  • 2 tablespoons jelly any flavor
For Chocolate Baked Oats
  • 1 cup (90g) oats rolled, quick, gluten free
  • ½ cup (118ml) milk whole, skim, or plant-based (your choice)
  • 1 ripe banana
  • 1 tablespoon maple syrup
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1 pinch sea salt flakes
  • 3 tablespoons chocolate chips

Instructions

To Make Chocolate Chip Blended Baked Oats
    Cup of Yum
  1. Preheat oven to 350F / 180C / gas 4 and lightly oil two 8-ounce oven-safe ramekins.
  2. Add all the ingredients (except the chocolate chips) into a blender and blend until smooth.
  3. Divide the batter between the two ramekins and mix in half of the chocolate chips, then top each with the remaining batter.
  4. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the oats comes out clean.
  5. Let cool slightly and serve with desired toppings.
To Make Instant Pot Baked Oats
  1. Prepare the batter and ramekins as above, then cover loosely with foil.
  2. Add 1 cup (250ml) of water to Instant Pot insert, place the trivet inside and set the covered ramekins on top of the trivet.
  3. Cover the Instant Pot and set the valve to the sealing position.
  4. Set to pressure cook/manual cook, high pressure, for 16 minutes.
  5. When done, turn off the Instant Pot and allow for a natural pressure release (about 9-10 minutes), before opening and carefully removing the ramekins.
To Make Air Fryer Baked Oats
  1. Prepare the batter and ramekins as above.
  2. Preheat the air fryer to 350F / 180C.
  3. Place ramekins inside the air fryer basket or tray.
  4. Bake for 18-20 minutes, or until a toothpick inserted into the oats comes out clean.
To Make Peanut Butter and Jelly Baked Oats
  1. Put oats, milk, banana, egg, 1 tablespoon of peanut butter, maple syrup, baking powder, and salt into a blender and blend for 30 seconds, until well combined and smooth.
  2. Discard 2 tablespoons of batter.
  3. Pour half of the batter into the two ramekins, then top each with 1 tablespoon of jelly and 1 tablespoon peanut butter. Pour the remaining batter on top of each ramekin.
  4. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the oats comes out clean.
To Make Chocolate Baked Oats
  1. Add the oats, milk, banana, egg, maple syrup, cocoa powder, baking powder, vanilla, and salt to a blender and blend until smooth.
  2. Divide the batter between the two ramekins. Mix in half the chocolate chips into the ramekins, then pour on the remaining batter and top with the rest of the chocolate chips.
  3. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the oats comes out clean.

Notes

  • Use a high-powered blender to get the best cake-like texture. 
  • Be sure to grease the ramekins well so the oatmeal doesn’t stick to the sides. 
  • Select oven-proof ramekins.
  • When doubling or tripling the recipe, you can bake it in a cake pan and slice individual servings as you would a cake. 
  • Storage - cover and store leftover baked oatmeal in the fridge for up to a week. 

Nutrition Information

Calories 448kcal (22%) Carbohydrates 72g (24%) Protein 12g (24%) Fat 14g (22%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 92mg (31%) Sodium 101mg (4%) Potassium 589mg (17%) Fiber 6g (24%) Sugar 36g (72%) Vitamin A 323IU (6%) Vitamin C 5mg (6%) Calcium 192mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 72g 24%
Protein 12g 24%
Fat 14g 22%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 101mg 4%
Potassium 589mg 13%
Fiber 6g 24%
Sugar 36g 72%
Vitamin A 323IU 6%
Vitamin C 5mg 6%
Calcium 192mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.