TikTok Baked Oatmeal Recipe 6 Ways

Even if you’re not on TikTok, I’m sure you’ve seen these unbelievable baked oatmeal breakfasts, right? No? Let me fill you in!

TikTok baked oatmeal is a blend of oats, baking powder, salt, milk (any milk you choose), honey or maple syrup, and usually banana. This gets blended until it’s thick and smooth and then baked, sometimes with chocolate chips or fruit, until it’s like a warm, thick, cookie.

Sounds too good to be true? Trust me, it’s as delicious as it sounds.

Why Baked Oatmeal and Not Just Flour?

Generally speaking, oat flour is healthier than plain white flour. It uses the whole oat so it’s full of all kinds of nutrients, such as protein, calcium, iron, potassium, thiamin, and riboflavin.

Though the calorie content is much the same, oat flour has a lot more to offer.

Another pro of using oat flour is that it’s almost gluten-free.

As you know, white flour contains gluten, which is why some people with intolerances cannot eat food made with it. Although oats don’t contain gluten in the same way, they do contain avenin, a gluten protein.

This protein is not strong enough to affect most people with intolerances, but if you have severe Coeliac disease, even oats can be difficult to process.

How To Make TikTok Baked Oatmeal

As I mentioned above, you’ll need a few pantry staples to get this started. These include:

  • Oats - obviously oats are the key to this. Be sure to get rolled or quick oats, not instant oats as they contain all kinds of sugar and preservatives.
  • Milk - if you want this to be vegan-friendly, use your favorite dairy-free milk. I used regular milk in one and almond milk in the other and I couldn’t tell there was a difference. 
  • Eggs - eggs act as a binder and a moist-maker. They also help your cakes and baked goods to rise. Though, if you’re wanting it to be vegan, you can swap them out with flax seeds or add another half a banana. 
  • Banana - most recipes for baked oats contain bananas. They add sweetness, moisture, flavor, and great texture.
  • Sweetener - rather than adding sugar to the mix, you’ll want either honey or maple syrup.
  • Baking powder - to help it rise.
  • Salt - as with most baked goods, you need salt to balance out the flavors. 

Method:

To make baked oatmeal, just throw everything into a blender and run it until everything is thick and smooth.

I like to chop the banana up to help it incorporate better.

Pour the mixture into a ramekin or greased baking dish and bake at 180°C/350°F for 20-30 minutes.

Note: Each of the recipes listed below are for individual portions.

You’ll notice that most of these are definitely NOT for one. A lot of the time when I bake, I have to feed a crowd, so most of these are double, or even tripled.

But rest assured, the individual amounts are just right.

Baked Oatmeal with Almonds and Figs

Ingredients:

  • 80 grams (1/2 cup) Oats
  • 60-80 ml (1/4-1/2 cup) Milk
  • 1/2 Ripe Banana 
  • 1 Whole Egg
  • 2 tablespoon Honey or Maple Syrup
  • 1/4 teaspoon Baking Powder
  • 40 grams (1/4 cup) Ground Almonds
  • Pinch Cardamom 
  • Pinch Sea Salt
  • 1-2 Figs (halved)

Method:

  1. Preheat oven to 180°C/350°F.
  2. Grease and 8-12 oz ramekin with cooking spray or butter.
  3. Add the oats, 60 ml milk, banana, egg, sweetener, baking powder, ground almonds, cardamom, and sea salt to a blender or food processor and run until fully smooth. 
  4. Add the extra milk if it’s not running smooth.
  5. Pour into the ramekin and gently place the halved figs on top.
  6. Bake for 20-30 minutes until a toothpick inserted into the middle comes out clean.
  7. Serve with an extra drizzle of honey and a sprinkling of sliced almonds. 

Double Chocolate Baked Oatmeal 

Ingredients:

  • 80 grams (1/2 cup) Oats
  • 60-80 ml (1/4-1/2 cup) Milk
  • 1/2 Ripe Banana 
  • 1 Whole Egg
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Peanut Butter
  • 1/4 teaspoon Baking Powder
  • 2 tablespoons Cocoa Powder
  • Pinch Sea Salt
  • 40 grams (1/4 cup) Chocolate Chips

Method:

  1. Preheat oven to 180°C/350°F.
  2. Grease and 8-12 oz ramekin with cooking spray or butter.
  3. Add the oats, 60 ml milk, banana, egg, sweetener, peanut butter, baking powder, cocoa powder, and sea salt to a blender or food processor and run until fully smooth. 
  4. Add the extra milk if it’s not running smooth.
  5. Stir chocolate chips into the mixture.
  6. Pour into the ramekin and bake for 20-30 minutes until a toothpick inserted into the middle comes out clean.
  7. As soon as it comes out of the oven, add a few extra chocolate chips on top to melt. 
  8. Serve with an extra drizzle of peanut butter. 

Baked Oatmeal With Chocolate Chunks and Strawberries

Ingredients:

  • 80 grams (1/2 cup) Oats
  • 60-80 ml (1/4-1/2 cup) Milk
  • 1/2 Ripe Banana 
  • 1 Whole Egg
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Almond Butter
  • 1/4 teaspoon Baking Powder
  • Pinch Sea Salt
  • 40 grams (1/4 cup) Chocolate Chips
  • A handful of chopped Strawberries

Method:

  1. Preheat oven to 180°C/350°F.
  2. Grease and 8-12 oz ramekin with cooking spray or butter.
  3. Add the oats, 60 ml milk, banana, egg, sweetener, almond butter, baking powder, and sea salt to a blender or food processor and run until fully smooth. 
  4. Add the extra milk if it’s not running smooth.
  5. Stir chocolate chips and chopped strawberries into the mixture.
  6. Pour into the ramekin and add a few extra slices of strawberry to the top.
  7. Bake for 20-30 minutes until a toothpick inserted into the middle comes out clean.
  8. Serve with an extra drizzle of honey.

Baked Oatmeal with Spiced Apples

Ingredients:

  • 80 grams (1/2 cup) Oats
  • 60-80 ml (1/4-1/2 cup) Milk
  • 60 grams (1/4 cup) Applesauce
  • 1 Whole Egg
  • 1 tablespoon Honey or Maple Syrup
  • 1/4 teaspoon Baking Powder
  • Pinch Sea Salt
  • Pinch Cinnamon
  • 1/2 Microwaved Baked Apple
  • 1 teaspoon brown sugar (for the top)

Method:

  1. Preheat oven to 180°C/350°F.
  2. Grease and 8-12 oz ramekin with cooking spray or butter.
  3. Add the oats, 60 ml milk, applesauce, egg, sweetener, baking powder, cinnamon, and sea salt to a blender or food processor and run until fully smooth. 
  4. Add the extra milk if it’s not running smooth.
  5. Stir in the cooled baked apples and pour into the ramekin.
  6. Add a sprinkle of brown sugar and cinnamon if desired and bake for 20-30 minutes until a toothpick inserted into the middle comes out clean.

Baked Oatmeal with Banana, Peanut Butter, and Chocolate Chunks

Ingredients:

  • 80 grams (1/2 cup) Oats
  • 60-80 ml (1/4-1/2 cup) Milk
  • 1 Ripe Banana 
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Peanut Butter
  • 1/4 teaspoon Baking Powder
  • Pinch Sea Salt
  • 40 grams (1/4 cup) Chocolate Chips 
  • Handful of Walnuts (optional)

Method:

  1. Preheat oven to 180°C/350°F.
  2. Grease and 8-12 oz ramekin with cooking spray or butter.
  3. Add the oats, 60 ml milk, banana, sweetener, peanut butter, baking powder, and sea salt to a blender or food processor and run until fully smooth. 
  4. Add the extra milk if it’s not running smooth.
  5. Stir in the chocolate chips and walnuts, if using.
  6. Bake for 20-30 minutes until a toothpick inserted into the middle comes out clean.
  7. Serve with a drizzle of peanut butter.

Pumpkin Spiced Baked Oatmeal

Ingredients:

  • 80 grams (1/2 cup) Oats
  • 60-80 ml (1/4-1/2 cup) Milk
  • 100 grams Pumpkin Puree (1/2 cup minus 2 tablespoons)
  • 1 tablespoon Honey or Maple Syrup
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Pumpkin Pie Spice
  • Pinch Sea Salt
  • 40 grams (1/4 cup) Chocolate Chips (optional)

Method:

  1. Preheat oven to 180°C/350°F.
  2. Grease and 8-12 oz ramekin with cooking spray or butter.
  3. Add the oats, 60 ml milk, pumpkin puree, sweetener, baking powder, pumpkin pie spice, and sea salt to a blender or food processor and run until fully smooth. 
  4. Add the extra milk if it’s not running smooth.
  5. Stir in the chocolate chips, if using.
  6. Bake for 20-30 minutes until a toothpick inserted into the middle comes out clean.
  7. Serve with a dusting of powder sugar and cinnamon.

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