Biscoff Baked Oats is a perfect indulgent but healthy vegan breakfast, snack or dessert that comes together in no time. It’s made with rolled oats, banana, plant milk, maple syrup, vanilla, cinnamon and an ooey gooey melty dollop of the famous cookie butter in the center.
If you love blended baked oats that took over TikTok a while ago, you MUST try this Biscoff version of the ramekin baked oatmeal goodness. It’s one of those wholesome, comforting treats that will totally hit the spot when you feel like you absolutely have to have something sweet right this moment.
The best part is definitely the melted “lava” of Biscoff cookie butter in the middle but the blended oat “cake” around it is fluffy, decadent and equally delicious!
For another oat-based breakfast idea try these delicious Healthy Protein Pancakes with Oats.
Why you'll love this recipe
- Biscoff Baked Oats are like the most indulgent Biscoff flavored dessert but in a healthy form.
- This recipe serves one – perfect when you’re making it just for you!
- It takes almost no prep - just throw everything in a blender and bake.
- Made with wholesome and nutritious ingredients that your body will love: whole grains (oats), fruit (banana), seeds (ground flaxseed) and naturally sweetened with maple syrup.
- Great way to feed your kids oatmeal in cake form!
- It uses no egg or dairy making it a vegan-friendly dish.
- You can make it in the oven or in the air fryer (my favorite method as it only takes 10 minutes to bake).
- It’s a great way to enjoy Biscoff flavors in a healthier format.
- If you like the idea of blended baked oats, make sure to also check out my Peanut Butter Chocolate TikTok Baked Oats.
What is biscoff
Biscoff is the name of iconic cookies made by a Belgian company called Lotus. They are famous for their caramelized spiced flavor and crumbly yet chewy texture. Delta Airlines serves these cookies as a snack so my oldest son refers to them as “the cookies they give you on the plane”.
This recipe does not use the cookies but rather a cookie spread called Biscoff Cookie Butter made by the same company. The spread is essentially like peanut butter but made with cookies instead of nuts. It may sound a bit odd but it’s insanely delicious and seriously addictive!
If you love the flavor of Biscoff cookies, make sure to also check out my healthy Biscoff Oatmeal recipe.
- Rolled Oats: old fashioned rolled oats or quick cooking oats will both work.
- Biscoff Cookie Butter: I used the Lotus Biscoff brand but other brands of speculoos cookie spread are great, too! Trader Joe’s and Whole Foods have their own version of cookie butter.
- Banana: make sure it’s ripe for best results.
- Plant Milk: use whatever milk you like, as long as it’s not sweetened: oat, almond, soy, coconut milk in a carton or cow’s milk are all great.
- Cinnamon: to deepen the Biscoff flavor.
- Vanilla: use real vanilla extract or vanilla bean paste.
- Salt: just a pinch to balance out the flavors.
- Baking Powder: to help baked oats rise
- Ground Flaxseed: it acts like egg replacer but also provides extra omega 3’s and fiber.
- Maple Syrup: use pure maple syrup to sweeten the oats naturally. Mine is always from Maine.
How to make this recipe
Step 1: Place all ingredients in a blender.
Step 2: Blend until smooth.
Step 3: Transfer to a ramekin. I usually lightly spray the ramekin with some oil to prevent baked oats from sticking but you can skip this step.
Step 4: Add a dollop of cookie butter in the middle. If you want, decorate the top with a sprinkle of brown sugar (for decoration).
Step 5: Bake. 20-25 minutes in the oven preheated to 350 degrees Fahrenheit or 10 minutes in the air fryer at 340 degrees will be enough.
Serving & storage suggestions
Serve Biscoff Baked Oats slightly cooled but still warm. I like to eat baked oats with a side of berries and a cup of tea.
Since this is a single serving recipe, I would imagine it will be eaten right away and it’s really best straight from the oven. If, however, you’d like to make it and enjoy later, let it cool completely, cover the top with plastic wrap and store in the fridge for up to 3 days. When ready to eat, remove the wrap and microwave for 30 seconds to 1 minute to warm up.
Any blender will work. I’ve made blended baked oats using my Vitamix and Ninja blender and both worked great.
Yes! Use whatever baking dish that holds 8 ounces and is oven safe. Ovenproof Pyrex glass containers work well.
You can but I highly recommend baking or air frying for best texture. If all you have is a microwave oven, cook for 90 seconds, check the baked oats with a toothpick and they need more time, keep microwaving in 15-seconds increments until the oats are set. Don’t overcook or they’ll turn hard and rubbery.
No. Steel cut oats are harder than rolled oats and won’t blend properly to achieve cake-like texture when baked.
Baked oats are similar to warm cake: soft, fluffy, moist and comforting.
Yes, but they are best when eaten warm. You will want to wait a couple minutes after taking the ramekin out of the oven because they will be VERY hot (especially the melted Biscoff spread). Once they cool to room temperature, baked oats turn harder and have a less pleasant texture. In that case, just nuke it for 15-30 seconds to warm up and enjoy!
No. Because Biscoff cookies are made with wheat and the cookie spread is made with Biscoff cookies, these baked oats are not gluten free. However, if you can’t have gluten, you should check out this and this blended baked oats recipe.
Yes! Lotus Biscoff cookies and cookie spread are vegan friendly. If you’re using a different brand of cookie butter, check the label!
More baked oats recipes
- Chocolate Protein Baked Oats
- Pumpkin Blended Baked Oats
- Chocolate Peanut Butter TikTok Baked Oats
- Banana Blueberry TikTok Baked Oats
If you try these One Bowl Banana Blueberry Oatmeal Muffins, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!
This post contains affiliate links.
Biscoff Baked Oats
- ½ cup rolled oats
- ½ cup unsweetened plant milk almond, oat, soy, coconut, hemp
- ½ small to medium banana
- 1 teaspoon ground flaxseed
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- 1 tablespoon Lotus Biscoff cookie butter or other brand of speculoos cookie butter
- a pinch of salt
- A pinch of brown sugar for decorating the top, optional
- Preheat the oven to 350 degrees or the air fryer to 340 degrees Fahrenheit.
- Place all ingredients in a blender, except for Biscoff cookie spread.
- Blend until smooth.
- Pour the blended oat mixture into an 8oz ramekin.
- Place a dollop of Biscoff cookie butter in the middle. It will mostly sink but some of it will still be visible. If desired, lightly sprinkle the top with some brown sugar.
- Bake in the preheated oven for 20-25 minutes or in the air fryer for 10 minutes. If unsure, test the “cake part” with a toothpick – it should come out clean.
- Let stand on a cooling rack for a couple minutes and enjoy!