Easy Baked Oat Recipes To Kickstart Your Day

Blueberry and Almond baked oats Blueberry and Almond baked oats

If you want to make your morning bowl of oats a bit more exciting, baked oats are the way to go. Baked oats are easy to make, delicious, can be made gluten-free, dairy-free or vegan and make breakfast meal prep a breeze. Plus, there are so many combos to try, from classics like peanut butter and banana to richer flavours like cocoa and black cherry.  We’ve picked out 5 recipes that we can’t get enough of at the moment. They all require minimal ingredients and preparation and take just 25 minutes in the oven.

Check them out below and kickstart your day with a nutritious and delicious breakfast:

Baked Banana Oats

Recipe via BBC Food.


  • 2 small bananas, halved lengthways
  • 100g jumbo porridge oats
  • ¼ teaspoon cinnamon
  • 150ml milk of your choice, plus extra to serve
  • 4 walnuts, roughly chopped


  1. Heat oven to 190C/170C fan/gas 5. Mash up one banana half, then mix it with the oats, cinnamon, milk, 300ml water and a pinch of salt, and pour into a baking dish. Top with the remaining banana halves and scatter over the walnuts.
  2. Bake for 20-25 mins until the oats are creamy and have absorbed most of the liquid.

Hot Cross Bun Baked Oats

Recipe via Tesco


  • 60g porridge oats
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoon ground cinnamon
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon maple syrup
  • 1 medium ripe banana, roughly chopped
  • 100g plant-based milk-alternative of choice (we used oat)
  • 40g raisins

For the cross decoration

  • 1 tablespoon dairy-free yogurt-alternative of choice (we used soya)
  • 1 teaspoon maple syrup
  • ¼ teaspoon ground cinnamon


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 150ml ramekins with oil.
  2. Add all the ingredients, except the raisins the those for the decoration, to a high-powered food processor and blend until smooth and no whole oats are visible. Mix in the raisins and divide between the 2 ramekins. Bake for 25-30 mins until golden, risen and only a few crumbs stick to a skewer when inserted into the middle. Leave to cool for 10 mins.
  3. For the cross, mix the yogurt-alternative, maple syrup and cinnamon together until smooth, then spoon over the top of the cakes in a cross shape. Alternatively, drizzle all over and serve immediately.
  4. Tip:Use gluten-free oats to make this recipe gluten-free too.

Baked Almond and Blueberry Oats

Recipe via Natural Born Feeder


  • 200g oats
  • 2 tablespoons chia seeds
  • 1 mashed banana
  • 1 small apple
  • 1 tablespoon cinnamon
  • 250 ml innocent almond drink
  • 250g blueberries fresh or frozen
  • 60g chopped almonds
  • 4 tablespoons maple syrup


  1. Preheat the oven to 180°C.
  2. Start by adding the chia seeds in a small bowl and add 6 tbsp. of water, stir, let soak for 15 minutes until it turns into a gloopy substance.
  3. In a bowl mash the banana and add the grated apple, cinnamon, stir in the chia mix, almond drink and maple.
  4. Next ad the oats and mix well.
  5. Lastly stir in the blueberries and chopped almonds.
  6. Pour into a greased oven dish and bake for 45 minutes.

Cocoa and Cherry Baked Oats

Recipe via BBC Food


  • 75g dried cherries
  • 1 tablespoon chia seeds
  • 500ml hazelnut milk
  • 200g jumbo porridge oats  
  • 3 tablespoons cocoa powder
  • 1 tablespoon cocoa nibs
  • 1 teaspoon baking powder 
  • 1 teaspoon vanilla extract  
  • 50g blanched hazelnuts


  1. Heat the oven to 200C/180C fan/gas 6. Cover the cherries with boiling water and set aside for 10 mins. Meanwhile, mix the chia seeds with 3 tbsp warm water. 
  2. Drain the cherries and put in a large bowl with the soaked chia and the remaining ingredients, except the hazelnuts. Tip into a 2-litre ovenproof dish and scatter over the hazelnuts, then bake for 25-30 mins until piping hot in the middle.

Double Chocolate Peanut Butter Baked Oats

Recipe via Eat Love Eats


  • 2cups (200g) rolled oats
  • ¼cup (25g) cocoa powder
  • ½teaspoon baking powder
  • ¼teaspoon fine sea salt
  • ½cup (130g) smooth natural peanut butter, plus extra to swirl on top I recommend using a natural peanut butter (just peanuts and salt) – see notes in post
  • 1large egg
  • 6tablespoons pure maple syrup sub another liquid sweetener
  • 1 ¾cups (420ml) milk any kind
  • ½cup chocolate chips plus 1-2 tablespoons extra for sprinkling on top


  1. Preheat oven to 180C/350F. Grease an 8×8 baking dish with butter or oil.
  2. In a medium bowl, stir together the oats, cocoa powder, baking powder and salt. Set aside.
  3. In a large bowl, whisk together the peanut butter, egg and maple syrup until smooth. Next, gradually whisk in the milk until well combined.
  4. Add the dry ingredients to the wet ingredients and stir to combine, making sure everything is well mixed. Stir in the chocolate chips.
  5. Pour the mixture into the prepared baking dish. Dollop some extra peanut butter on top and use a cocktail stick to swirl. Add extra chocolate chips too, if desired.
  6. Bake for 35-40 minutes or until set. Cut into 6 squares and serve.