This vanilla baked oatmeal tastes like cake but packs in protein and fiber to keep you full. Make a single serving or prep a batch for the week and top with berries, nut butter and whatever else you'd like!
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Breakfast at a Glance
- Prep Time: Around 5 minutes hands on and 30 minutes total (depending on the baking method)
- Planning Ahead: Assemble and bake ahead of time or make in the morning with the microwave method (see the notes of the recipe card)
- Morning Effort: If you prep it ahead, just reheat and eat!
- Protein: 22g
- Fiber: 3g
Nessy's Note
Sometimes your heart just wants cake for breakfast but your body wants something that satisfies and fuels until lunch.
That's where these vanilla baked oats, one of my spins on the viral blended baked oats, come in.
Like my chocolate baked oats, they're filled with protein and fiber plus have a soft, fluffy texture that is perfect for topping with berries, yogurt, nut butter and more.
Ingredients and Substitutions
- Rolled Oats- Unlike cinnamon overnight oats, since this is blended, these will work with both large flake and quick oats. Do not use steel cut.
- Protein Powder- I like to include pea protein isolate or brown rice protein (which is what I have tested) to make these oats more filling.
- Substitution: I suspect this recipe would work with another type of plain protein so feel free to use what you like best. You can also replace the protein powder with additional oats.
- Water- For best texture, it is important not to add too much.
- Substitution: Milk also works (and if using dairy milk, it adds a couple more grams of protein).
- Egg- Adds extra protein and help to bind the oats.
- Substitution: You can sub with ¼ cup of Greek yogurt or additional water. The oats may turn out slightly crumblier without the egg.
- Vanilla Extract- For flavor.
- Maple Syrup- This is written on the less sweet side but you can add a bit more to suit your tastes.
- Substitution: Honey or any sweetener of choice could be used- adjust to taste.
- Baking Powder- To achieve a light, cakey texture.
- Sea Salt- Just a little brings the flavors together.
My Notes for the Best Vanilla Baked Oats
- Bake immediately. If the mixture sits for too long before baking can affect the texture and rise as the oats soak up liquid as it sits. The same is true for these cottage cheese oat pancakes.
- Don't use too much liquid. Use the amount of liquid specified and not more as too much liquid can make the oats overly wet and mushy.
- Don't underbake. Underbaking can result in a mushy texture so bake until set in the center and for best texture, allow to set for 5 minutes after removing from the oven.
Can I make these without blending?
Yes and you have a couple of options. You can either use ¼ cup of packed oat flour in place of the oats or simply use rolled oats (it will have a slightly less cake-like look but still be fluffy).
Whisk all of the ingredients together until combined and then bake as directed. (To see a picture of how it turns out without blending, I have an example here.)
More Baked Oatmeal Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Vanilla Baked Oatmeal
This vanilla baked oatmeal tastes like cake but packs in protein and fiber to keep you full. Make a single serving or prep a batch for the week and top with berries, nut butter and whatever else you'd like!
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Servings
Equipment
- High Power Blender
- Oven Safe Ramekin (10-12 oz)
Ingredients
- ⅓ cup rolled oats
- 2 tablespoon pea protein isolate powder (or your protein powder of choice or additional oats)
- 1 large egg
- 1 tablespoon maple syrup (plus additional to taste)
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- ¼ cup water (or milk)
Instructions
- Preheat the oven to 350 °F and lightly grease a 10-12 oz oven-safe ramekin.
- Add all of the ingredients to the base of a high powered blender. Blend on high for 30-60 seconds until smooth.⅓ cup rolled oats, 2 tablespoon pea protein isolate powder, 1 large egg, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, ½ teaspoon baking powder, ⅛ teaspoon fine sea salt, ¼ cup water
- Pour the batter into the prepared ramekin, stir in any mix-ins and bake for 22-28 minutes until set and the center bounces back lightly when pressed.
- Rest for 5 minutes to allow it to set for best texture.
- Enjoy!
Notes
Baking Notes
Bake Time: I give a large range for the baking time as it varies depending on how wide your ramekin is and how thick or thin the oat layer is. The oats should appear set and bounce back lightly when pressed (like if you were baking muffins). Microwave: Pour batter into a microwave safe ramekin or bowl and microwave on high for 1 and ½ to 2 minutes. Microwaves can vary so I recommend checking after 1 and ½ minutes. If the center is not yet set, put them back in for the remaining 30 seconds. Check out these microwave baked oats for more details. Air Fryer: Pour mixture into an air fryer safe ramekin and place in the center of an air fryer basket. Air fry at 300 F for 11-16 minutes, checking after 11 minutes. See this air fryer baked oatmeal for more details.Storage and Make Ahead
Meal Prep: Simply increase the servings on the recipe card to the amount that you would like to make and set the amount of ramekins needed onto a baking sheet. Blend the batter and divide between the ramekins and then bake them fully. Leftovers: Store cooked baked oats in the refrigerator for up to 4 days. When ready to enjoy, simply reheat in the microwave or in the air fryer for about 5 minutes at 300 F.Ingredient Notes
Protein Powder: I have tested this recipe with pea protein isolate and brown rice protein. I expect that it would work fine with any unflavored protein powder of choice, but these are the only ones I have used. Omit the Protein: If you would prefer to make these without protein powder, simply increase the rolled oats to ½ cup. Cinnamon: If you love the cozy flavor of cinnamon, try adding a ½ teaspoon to the recipe!Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 992mg | Potassium: 204mg | Fiber: 3g | Sugar: 12g | Vitamin A: 238IU | Calcium: 188mg | Iron: 5mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Marie says
These were such a delicious breakfast!
annette c marchbanks says
Such a quick recipe that can be made in the morning to take to work. I made mine in one of those small ceramic loaf pans since my ramekin was only 8 oz and it was perfect. I brought it to work, warmed it and had it with some yogurt and berries. The folks in my office were jealous! So good - chocolate baked oats are next!
Janessa says
I'm so glad you liked this recipe, Annette!