Baked Oats Recipe (Blended Oat Cakes + Protein)

Think meal prep can’t be crave-worthy? This basic recipe turns your morning oats into a little cake that’s perfect for grab-and-go options. So good, these double as dessert!

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

Protein Healthy Baked Oatmeal, 3 Flavor Combos!

Sometimes TikTok trends are trends for good reason, and blended baked oatmeal “cakes” are definitely a good example!

This takes your ordinary baked oatmeal, and gives it a cake-like texture, perfect for breakfast, that doubles as a healthy dessert.

I’ve been making these in 3 different flavor combos – Chocolate Chocolate Chip, Zucchini Bread, and Pumpkin Spice. The base recipe is easy to modify – add blueberries, strawberries, or your favorite spices!

The recipe makes 2 breakfasts, but go ahead and make 4 or 6 servings, and have your breakfasts ready to go for the week ahead. Having these prepped and ready to go is SO nice for busy mornings!

Eat them like a muffin, or top with your favorite additions similar to what you’d add to a bowl of oatmeal. A drizzle of nut butter? A dollop of Greek yogurt? Extra chocolate chips? Yes please!

I add protein to mine to make them more satiating, but the protein addition is totally optional. Check out the serving options below for ideas on how to make these a 30 g+ of protein meal.

These are the perfect balance of carbs, healthy fats and protein, because of the addition of SunButter. I love blending this in to baked goods for amazing flavor plus nutrition.

Sunflower seed butter is a great alternative to peanut butter. Same nutty flavor, better nutrition, and food allergy safe!

Hop on over to the SunButter website to see where it’s sold near you!

What You’ll Need

Kitchen Tools:

• 8 ounce ramekins (or use a muffin tin, and divide into smaller cakes, or a casserole dish and cut into pieces.)
• Blender

Base:

• Rolled Oats (I use these gluten-free, glyphosate-free oats, quick oats also work)
• SunButter No Sugar Added or Chocolate (flavor + healthy fats!)
• Ripe Banana (or sub unsweetened applesauce)
• Almond Milk (or coconut milk, dairy milk, etc.)
• Whey Protein + Collagen Powder (for a protein boost!)
• Egg
• Baking Powder + Sea Salt
• Cinnamon & Vanilla Extract (a boost of flavor!)
• Optional: Pure Maple syrup, honey, brown sugar, or allulose (to sweeten if desired – I leave this out!)

Double Chocolate Chip:

• Cacao Powder
• Dark Chocolate Chips

Zucchini Bread

• Shredded Zucchini
• Raisins (or chocolate chips)
• Walnuts

Pumpkin Spice

• Pumpkin Puree
• Pumpkin Pie Spice
• Pecans (or walnuts)

How to Make Blended Baked Oatmeal

Step 1: Preheat oven to 350º F. Add 8 ounce ramekins to a baking tray and set aside.

Step 2: Add all the ingredients for the base recipe to a blender. See notes for individual flavors to see when to add the additions. Blend oats until smooth. I prefer a little texture, so I don’t fully blend the oatmeal.

Step 3: Divide the oatmeal mixture into 2 ramekins. Top with nuts or chocolate chips, if desired.

Step 4: Bake the oatmeal for about 25 minutes, until the centers are set and the cakes are golden brown. They will bake up like a muffin with a risen top.

Flavor Variations

Add variety to this simple recipe!

Chocolate Chocolate Chip: -the best for anyone with a sweet tooth!

Add 1 tablespoon of cacao powder to the blender when blending the oats. Top the oatmeal cups with 1 tablespoon of dark chocolate chips (or stir them in!). I like to make this version with Chocolate SunButter 🙂

Zucchini Bread: – a wholesome option, great for the first time you make these!

After blending the oat base, stir in 1/2 cup shredded zucchini and raisins. Add the oats to the ramekins, and then top with 2 tablespoons chopped walnuts.

Pumpkin Spice: -seasonal flavor for the win!

Add 1/2 cup pumpkin puree to the oat mixture when blending. If desired, use pumpkin pie spice instead of the cinnamon. Top the ramekins with 2 tablespoons chopped pecans.

How to Store Leftovers and Reheat

Once the oatmeal cups have fully cooled, wrap them in plastic wrap and refrigerate them for up to 5 days.

To reheat: Add a metal rack to the bottom of a saucepan and fill with about 1 inch of water. Bring the water to a low boil, and place the oatmeal on the rack. Cover the pan with a lid, and allow to steam for about 10 minutes, or until warmed throughout.

Alternative heating options are in the microwave or wrapped in foil in the oven (on 350º F for 15 minutes).

Air Fryer Version: These can be “baked” in an air fryer! Preheat the air fryer to 370º F, and then bake these in ramekins for 20-25 minutes, or until the centers are set.

Vegan or Egg-Free Version: In place of the egg, make a flax egg or chia egg. Mix 1 tablespoon ground flax seeds or chia seeds with 3 tablespoons of water, and then use in place of the egg.

Make it a Complete Breakfast

If you choose to add protein powder, these baked oats cups come out to be 22 grams of protein each. Not too shabby for a breakfast that’s similar to eating a muffin!

Make it a more complete breakfast by adding more protein so it equals 30 grams of protein or more!

• 2 slices turkey bacon (12 grams of protein, 120 calories)
• Iced Protein Coffee (20 grams of protein, 100 calories)
• 2 hard boiled eggs (14 grams of protein, 140 calories)
• 1/2 cup plain Greek yogurt (20 grams of protein, 120 calories) topped with fresh fruit, if desired!

Other Oatmeal Recipes

• Blueberry Baked Oatmeal (my original healthy baked oatmeal recipe)
• Overnight Oats with Greek Yogurt
• Protein Chocolate Overnight Oats

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