Baked oats transform humble rolled oats or blended oats into warm, cake-like dishes that make breakfast feel like dessert while providing healthy fuel for the day. We have presented three complete recipes that offer fruity, spiced, and caffeinated options suitable for meal prepping or enjoying fresh from the oven.
| Recipe | Servings | Primary Flavors | Prep Method | Storage Life |
| Cherry Bakewell Baked Oats | Serves 2-4 | Almond, cherry, sweet fruit | Blender batter, jam injection | Up to 3 days refrigerated |
| Pumpkin Spiced Baked Oats | Serves 2-4 | Warm spices, pumpkin, walnut, cocoa nib | One bowl stir, baked dish | Up to 4 days refrigerated |
| Tiramisu Baked Oats | Serves 4 | Espresso, cocoa, Greek yogurt topping | Baked base with chilled cream top | Up to 4 days refrigerated |
Frequently Asked Questions – Baked Oats Recipes
- How should baked oats be stored for meal prep?
- Allow the baked oats to cool completely, then store in an airtight container in the refrigerator. Cherry Bakewell Baked Oats keep well for up to 3 days, while the Pumpkin Spiced and Tiramisu versions keep for up to 4 days.
- Can baked oats be eaten cold or reheated?
- Yes, both methods work. Warm dishes like Cherry Bakewell or Pumpkin Spiced oats can be reheated gently in the microwave. The Tiramisu version can be enjoyed warm, but tastes most like authentic tiramisu when chilled in the fridge prior to serving.
- Can I substitute eggs in these baked oats recipes?
- For egg-free options, flax eggs work as a direct substitute for regular eggs, particularly in the Pumpkin Spiced Baked Oats.
Cherry Bakewell Baked Oats
Serves 2-4
This is breakfast that tastes like dessert but keeps things wholesome — all the flavour of a Bakewell tart, baked into a warm, fluffy dish of oats. Ground almonds and banana blend right into the batter for a naturally sweet, tender base, while a pocket of jammy frozen cherries bakes into the centre and a scattering of flaked almonds adds crunch on top. It comes together in one food processor and one dish, making it a genuinely easy way to start the day, and it reheats beautifully if you want to make it ahead for the week.
Ingredients
- 1 cup plus 2 tablespoons rolled oats
- 1 teaspoon baking powder
- ½ cup ground almonds
- 1 medium banana, roughly chopped
- ½ teaspoon almond extract
- 2 large eggs
- 1 tablespoon maple syrup
- Pinch of kosher salt
- 1 cup frozen cherries
- 2½ tablespoons cherry or raspberry jam
- ¼ cup flaked almonds
- Icing sugar, for dusting (optional)
Method
- Preheat the oven to 400°F (200°C).
- Add the oats to a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Add the banana, almond extract, eggs, maple syrup, and salt, and blend again until you have a smooth batter.
- In a separate bowl, stir together the frozen cherries and jam.
- Pour the oat batter into a small ovenproof dish (about 8 x 7 inches) and spoon the cherry jam mixture over the top. Scatter over the flaked almonds and bake for 20 to 25 minutes, until risen and golden.
- Remove from the oven and let sit for a couple of minutes. Dust with icing sugar if you like, then spoon into bowls to serve.
Recipe Notes
- The almond extract is kept light here so the almond flavour stays a background note rather than the star — taste your batter before baking and add a touch more only if you’d like it stronger.
- Delicious on its own, or served with a dollop of Greek yogurt or crème fraîche.
- This is a great make-ahead breakfast. Baked and cooled portions keep well in an airtight container in the refrigerator for up to 3 days — reheat gently in the microwave until warmed through.
Pumpkin Spiced Baked Oats with Walnuts & Cocoa Nibs
Serves 2-4
This is the kind of breakfast that makes crisp mornings genuinely worth getting up for. Rather than a jar of pre-mixed pumpkin spice, we build our own warming blend here — cinnamon, ginger, cardamom, allspice, and a touch of clove and black pepper — for a flavour that’s a little rounder and more layered than the usual. Tender baked oats and a soft, custardy crumb come together in one bowl and about ten minutes of hands-on time — no fussy layering, no separate bowls for wet and dry. Toasty walnuts and a scatter of cocoa nibs add crunch and a little extra staying power, so it eats more like a proper breakfast than a sweet treat. It keeps beautifully in the fridge all week, which makes it an easy one to have on hand for busy mornings.
Ingredients
- Neutral oil, for greasing
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- Pinch of freshly cracked black pepper
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup canned pumpkin purée
- 1 cup milk of your choice
- 2 large eggs
- 2 teaspoons vanilla bean paste
- ⅓ cup maple syrup or honey
- ⅓ cup walnuts, roughly chopped, plus more to scatter on top
- ¼ cup cocoa nibs, plus more to scatter on top
Method
- Preheat the oven to 375°F (190°C) and grease an 8 x 8-inch baking dish with a little neutral oil.
- Add the oats to a food processor or blender and blend on high until a coarse flour forms.
- In a medium bowl, combine the oats, cinnamon, ginger, cardamom, allspice, cloves, black pepper, baking powder, and salt and stir to mix. Add the pumpkin purée, milk, eggs, vanilla, and maple syrup or honey, and stir until well combined and no streaks remain. Fold in the walnuts and cocoa nibs.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Scatter over a few extra walnuts and cocoa nibs, if you like, for a bit of texture on top. Bake for 30 to 35 minutes, until puffed at the edges, set in the middle, and golden on top.
- Let cool for 10 minutes before serving — it will be soft at first but firms up nicely as it cools. Serve warm, on its own or topped with yogurt, a splash of milk, or a drizzle of maple syrup.
Recipe Notes
- Libby’s is the pumpkin purée to reach for here — it’s thick and well-set, while thinner brands can add too much moisture to the batter. Make sure it’s pure pumpkin purée, not pumpkin pie filling.
- For an egg-free version, flax eggs can be substituted for the regular eggs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual squares gently before serving, or enjoy cold.
Tiramisu Baked Oats
Serves 4
This baked oats recipe takes everything you love about classic tiramisu — deep espresso flavour, a hint of cocoa, and a creamy, lightly sweetened topping — and turns it into a genuinely satisfying breakfast. The oats bake up dense and moist, more like a soft cake than a bowl of porridge, while the cream cheese and yogurt topping stands in beautifully for mascarpone. It’s easy to make ahead, keeps well in the fridge, and is just as good served cold straight from the dish as it is warmed through.
Ingredients
Oats
- ¾ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla bean paste
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup milk of choice
- 2 teaspoons instant espresso powder
- 1½ cups old-fashioned rolled oats
Topping
- ½ cup plain full-fat Greek yogurt
- ¼ cup full-fat cream cheese
- 1 teaspoon vanilla bean paste
- 2 teaspoons sugar
- ½ tablespoon unsweetened cocoa powder, for dusting
Method
- Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish and set aside.
- Add the oats to a food processor or blender and blend on high until a coarse flour forms.
- In a large mixing bowl, combine the applesauce, maple syrup, cocoa powder, baking powder, salt, and vanilla bean paste and stir until well combined.
- In a small bowl or measuring jug, whisk together the milk and instant espresso powder until the espresso powder has fully dissolved. Add this to the applesauce mixture and whisk to combine.
- Fold in the oats until evenly distributed, then pour the mixture into the prepared baking dish, spreading it into an even layer.
- Bake for 35 minutes, until the top is set and no longer wet to the touch. Remove from the oven and allow to cool for at least 10 minutes before topping.
- While the oats bake, make the topping. In a small bowl, whisk together the cream cheese, yogurt, sugar, and vanilla bean paste until smooth and well combined.
- Spread the topping evenly over the cooled baked oats, then dust generously with cocoa powder to cover the surface completely. Slice and serve.
Recipe Notes
- This dish can be eaten warm or cold. For the most traditional tiramisu-style experience, chill it in the refrigerator for at least an hour before topping and serving; for a warmer, more cake-like texture, top and serve shortly after baking.
- Instant espresso powder is a new addition to this version, replacing brewed espresso, so the quantity here is a starting point — taste the batter once the milk and espresso powder are combined and adjust to your preference before adding the oats.
- Store leftovers, topped or untopped, in an airtight container in the refrigerator for up to 4 days.
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